Lambratis Andros (Easter Lamb or Kid Andros Style)
                  
      1    Baby lamb or kid, 10-12 kg        1/4 c  Butter; melted
           Salt                              1/4 c  Olive oil
           Freshly ground black pepper
  2 1/2 kg Spinach                           1/4 c  Chopped fresh dill
      3 c  Chopped spring onions             1/4 c  Chopped fresh mint
    3/4 c  Olive oil                                Salt
      1 c  Short grain rice                         Freshly ground black pepper
  1 1/2 kg Feta cheese                         2    Lemons

  Serves: 20 Oven temperature: 180 C (350 F) Cooking time: 4-5 hours

  Wipe lamb inside and out with a damp cloth.  Rub cavity and outside
  of lamb with lemon juice, salt and pepper.  Cover and leave aside
  until stuffing is prepared.

  Trim roots from spinach and remove discoloured and damaged leaves.
  Wash spinach in several changes of water, drain well and chop
  coarsely.

  In a large deep pan (not aluminium) gently fry spring onions in oil
  until soft, add spinach and stir over heat until it wilts.  Stir in
  washed rice, cover pan and cook on low heat for 10 minutes until most
  of liquid is absorbed.  Remove from heat and cool.  Break up feta
  into small chunks and add to spinach mixture with herbs.  Mix well,
  taste, then add salt if necessary and a generous grinding of pepper.
  Blend thoroughly.

  Partly sew up the cavity with white string, pack stuffing in through
  opening and finish sewing up the cavity.  Push foreshanks back
  towards body and tie in postition, passing string over back of
  carcase.  Tie back legs, leaving them a little apart - tying will
  prevent them splaying outwards. Rub outside again with lemon juice,
  salt and pepper and place on a rack set in a large catering-size
  baking dish.

  Combine melted butter with olive oil and brush half of this over the
  lamb or kid.  Cover dish with large sheets of foil, sealing joins
  with double folds.  Press foil under edges of dish to seal completely.

  Bake in a moderate oven for 4-5 hours.  After 2 hours lift foil and
  brush meat with butter-oil mixture.  Cook for further 1 1/2 to 2
  hours, remove foil, brush again and cook uncovered for 30 minutes or
  until meat is cooked through and browned.  Remove from oven, cover
  with foil and a thick cloth and leave to rest for 30 minutes before
  carving.  Lift lamb or kid onto a large wooden board, remove string
  and spoon stuffing onto a platter. Turn the carcase onto its back and
  chop along backbone from the inside with a cleaver.  Then chop each
  half into chunks and pile onto platters. Meat on legs may be carved
  into slices.