Greek Easter Feast - Whole lamb on a spit (Greek style)

Having already received many of your messages congratulating us for the Magiritsa recipe as well as asking for info on other traditional  Greek Easter recipes, we were "obliged'' to present the notorious OVELIAS "Whole lamb on a spit" (Greek style) & my favorite "KOKORETSI", in an effort to initiate our friends worldwide to the Greek customs & life style!!

Enjoy!!

OVELIAS - Whole lamb on a spit (Greek style)

Materials:

• 1 lamb at around 10 to 12 pounds

To rub the lamb:

• 1 / 2 cup oregano

• 1 / 4 cup salt

• 1 / 8 cup black pepper

Wash the lamb and then sprinkle the inside out with this mixture. Following is a twinge. The skewer will pass from the back through the cavity of the trunk and out of the head. By wire to tie the forelegs and hind legs. Intermediate tied to two or three points on the backbone of the spit to avoid the broken lamp in the shooting. The belly does not need to be stitched because it serves something.

Cooking the lamb will take around 5 to 6 hours depending on the size of the lamb and spit initially be placed on the highest point of the grill and then turn a fast pace, so as not to grab and cooked through. Will gradually be lowered, since the charcoal will digest. At times of course the barbecue will be supplied with coals. If during this time the flame is lit you can turn it off by throwing salt on the coals. During cooking the lamb will regularly washed with a brush with lemon and oregano until crisp.

Ovelias is a perfect match to a robust NEMEA -12 - LAFAZANIS, a NAOUSSA XINOMAVRO - ESTATE CHRISOHOOU or a NICO LAZARIDI MERLOT ; some of you though, may find Retsina as an interesting match, too!

Kokoretsi

Materials:

• 2 pluck with the spleen, heart, lungs and sweetbreads

• 2 diapers or bowl or caul

• 2 pounds lamb enterakia

• Oregano

• Salt

• Pepper



For the wetting of the lamb and intestines:

• 1 cup olive oil

• ½ cup lemon juice

• 2 to 3 teaspoons oregano

After the wash and pluck the rest and drain will not cut very large pieces and the seasoning and put them and oregano. We put them on the spit alternately, liver, spleen, lung, heart, sweetbreads, and where and we'll track and no diaper. After we finish we will wrap the diaper is great but if the diaper you will not go twice to not have much fat.

We take you to the edge of the bowel and secured to one end of the spit and then bring along to the other side and again the same procedure to make a mesh casing along. Then we will continue to wrap around it by trying to hide kokoretsi the inside. Once wrapped around the intestines would cover it with towels are not exposed and the spit will place somewhere upright all night.

The cooking time depends on the heat and the thickness of the intestines. For intestines with a diameter of about 10 cm would need around 4 hours. Like the lamb on the spit so the intestines should be placed first on high not to burn from the outside and when it is cooked from the inside then slowly lowered it down to crisp. I'll Spread and this in itself will Spread lemon lamb.

KALO PASCHA ( HAPPY EASTER )!!