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Greek Easter follow up

post #1 of 4
4/20/09 at 9:16am
Thread Starter 
Success! The lamb was incredible. I've never seen such a happy mob of people tearing at the crisped skin and tender flesh of a spit roasted lamb. Luckily that kept the mob entertained while I prepped the other dishes in the kitchen. The mob has also requested that we spit roast a pig come summer.

Thanks Nicko for your help! Pics soon to follow.
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post #2 of 4
4/30/09 at 10:21am
Thread Starter 


The before picture



First hour... the body is wrapped in lamb's caul which cooks away.


Nice sewing job! Belly is filled with lemons, garlics, rosemary.


Lamb's liver wrapped in lamb's caul.


After the beast was eaten we finished off with my refreshing berry trifle, recipe based on Giada's strawberry trifle.

So I really hoped I would have some pictures of the lamb at the end of its 5 hour rotisserie, but at that point we couldn't think straight and dove right in to eating.
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post #3 of 4
4/30/09 at 11:08am
NICE!!!

Love the use of the caul fat. Did you buy it or did it come with it? Can you post a pic of the finished lamb please?
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post #4 of 4
5/1/09 at 4:54am
Thread Starter 
I'm waiting for others to send me pictures of the finished lamb. Hubby was in charge of taking pictures but apparently he lost his mind once he started pulling the skin for an "appetizer" and forgot to.

We bought the caul fat seperately at the butcher's.
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