LAMB ON SPIT
* Three kilograms of lamb little enough for six adults. The best part of the lamb for the preparation of this dish is the front shoulder to the ribs. Meat cut into pieces the size of the fist and add salt two hours before baking. Prepare a fire. Meat put on the middle part so that the pieces squeeze to each other, and salt it. Bake at a height of about 20 centimeters, and below put enough embers to sear the meat. Bake from forty minutes to an hour, depending on the size of the pieces of meat and the amount of embers. Periodically check is it baked (thickest piece of meat cut with knife).If is more bloody, continue baking. Such baked pieces are much tastier because each smaller piece was directly exposed to fire. Serve warm with a side dish of your choice (baked potato, tomato salsa, young onion).
Lamb prepared on spit belongs to the ancient dishes whose rudimentary recipe not changed for centuries. Meat on spruce spit, roasted on the embers seasoned with sea salt and Mediterranean herbs that are lamb eat. Connoisseurs of this meat will always prefer to choose a lamb on spit because it implies the best pieces of meat and a special taste, crisp texture outside and lot of juiciness inside.
* Lamb (three kg)
* Coarse sea salt
* Sufficient for six people