👨‍🍳 Instructions

1. 1

   Prepare the lamb: Ensure the lamb is thoroughly cleaned. Make deep incisions all over the lamb for seasoning to penetrate.

   💡 Tip: Ask your butcher to prepare the lamb for spit-roasting.
2. 2

   Prepare the marinade: In a small bowl, mix coarse salt, black pepper, minced garlic, chopped fresh rosemary, and thyme. Add olive oil to form a paste.

3. 3

   Season the lamb: Rub the salt and herb mixture generously all over the lamb, pushing it into the incisions. Let it marinate for at least 1 hour at room temperature, or preferably overnight in the refrigerator.

4. 4

   Prepare the fire: Build a strong, consistent fire in a pit or designated area for roasting. Let it burn down to glowing embers.

   💡 Tip: The heat should be consistent and not too intense to avoid burning the outside before the inside is cooked.
5. 5

   Skewer the lamb: Securely skewer the lamb onto a sturdy metal spit. Ensure it is balanced for even rotation.

   💡 Tip: Use strong wire or skewers to hold the lamb in place.
6. 6

   Roast the lamb: Place the spit over the embers. Begin rotating the lamb slowly and continuously. This process will take 4-6 hours, depending on the size of the lamb and the heat of the fire.

   💡 Tip: Baste the lamb occasionally with its own juices or a little olive oil to keep it moist.
7. 7

   Check for doneness: The lamb is ready when the internal temperature reaches 71°C (160°F) in the thickest part of the thigh, and the juices run clear. The skin should be golden brown and crispy.

   💡 Tip: Use a meat thermometer for accuracy.
8. 8

   Rest and serve: Once cooked, carefully remove the lamb from the spit. Let it rest for at least 20-30 minutes before carving. Serve hot.