Easter Lamb

      1    Lamb or kid; 20-25 pounds           2    Lemons
    1/4 c  Melted butter                            Salt and pepper to taste
    1/4 c  Olive oil

  Recipe by: Norm Corley

  Easter in Greece is the biggest holiday of the year and damned near
  EVERYONE roasts a lamb or kid (goat that is, although I've been tempted).

  Every family has it's idea of the best way to cook the Easter meal but in
  general the animal is spitted and cooked over an open charcoal bed for
  about 6 hours. Constant turning of the 'souvla', Greek word for spit, is
  required so if the family is traditional and doesn't use an electric motor
  a lot of friends come in handy. I've found that the best way to obtain
  help in turning the lamb is to have LOTS of beer and Greek wine on hand.
  The 'souvla' is about 8-9 feet long with a handle for turning on one end.
  It's placed on a pair of spikes driven into the ground about 7 feet apart.
  The spikes have several different 'U's welded to them for raising and
  lowering the spit.

  If you try this recipe, start a charcoal bed about 6'x2' before preparing
  the lamb or kid and have a separate charcoal fire going to add to the bed
  later on. By the time you get the animal prepared the fire should be just
  about right. You'll probably need 20 pounds, or more, of charcoal to
  complete the cooking. Have more than you need on hand.

  Wipe lamb inside and out with a damp cloth.  Rub cavity and outside of lam
  with lemon juice, salt and pepper.  Cut a small opening in the shoulder
  a hip joints and pour a small amount of salt & pepper into them.  Run the
  spit through the anus and out of the top of the skull.  A hammer may
  be needed for this.  Use baling wire to secure the spine to the spit in
  two or three places.  Sew up the cavity with white string. Push foreshanks
  back towards body and tie in position.  Wire the back legs to the spit.
  This will prevent t splaying out.  Rub outside again with lemon juice, salt
  and pepper and place on a rack in a large catering-size baking dish.
  Combine melted butter with olive oil and brush half of this over the lamb
  or kid.  Baste with the remainder at times during cooking.

  Place the spit over the fire with the lamb or kid approximately 18" over
  the fire. Adjust the height according to the heat of the fire during
  cooking.  Turn the spit constantly for 6-8 hours, lubricating the person
  turning liberally with wine or beer, then enjoy your Greek Easter Feast.

  The innards aren't wasted.  They're used to make a dish called 'Kokoretsi'
  also cooked over a charcoal bed on a small souvla, but that's another story
  and this is too long already.  Have a Happy Easter!