After the market research we chose a juicy without a lot of fat lamb around 8 to 9 kg (for a family of 5).
The ways of processing as well as cooking differ depending on the location as well as the tradition of each family.
We will help you with the steps as our parents taught us.
After we wash it and remove the excess (eg hair, spots with ink from the Greek seal) we place our lamb on a table horizontally.
We pass a "fork" on our spit and from the back at the height of the tail to the front we pass through the abdomen without piercing the spit and we go out in the neck, at this point we place a "fork" whose ends face the mainly lamb body, then pierce and pierce the head.
After we have passed the spit first before oiling or seasoning our lamb, so that our hands do not slip, we fasten the forks, the back and the front on the spit.
Continue with the vertical drilling with two or three (depending on the kilos of the lamb) "Dikala support" the backbone of the lamb with the spit and screw the wings firmly.
We also tie (we will use stainless steel wire) the backbone with the spit in three to four points.
We are now in the stage of oiling - seasoning the lamb.
We spread the whole lamb inside and out to our liking with various goodies
We will use a mixture of oil, oregano, salt, garlic pepper and a little lemon.
After smearing each part of the lamb reverently, place fresh oregano and 4 to 5 heads of garlic in the belly.
At this point we are ready to sew the belly. Cut 4 to 5 pieces of stainless steel wire and grabbing the edges of the belly simply without tightening too much, twist the wires.
After we have done all the above, we place our lamb in a horizontal position and cover it with an oil paste.
We are ready for the next Sunday morning to place it on our grill.
Prepare the fire and bake
We get up early early and go to light our fire
After our coals "sit - digest" (be careful not many coals at the beginning) we place our Lamb high on the supports and with constant movements in one direction (if we do not have a motor) we turn our spit.
Time and fire will show us the course of baking.
Throughout the baking we have a 2the fire in which we prepare coals. So we can feed and fill with charcoal the fire we have and cook our lamb. This way we can and do better control the roasting temperature of the lamb.
In total for the cooking we will need up to 3 times the weight of the lamb on the grill. For example, for 10 kilos of lamb we want 30 kilos of coals. If we bake on the grill and not on the ground then we will need much less, about 2.5 times the weight of the lamb on the coals.
An indicative sign that our lamb is ready is when the legs "pop" at the point of locking and the bone is visible.