Roast lamb on the spit
Yukon gold potatoes, onions, garlic underneath basted in the drippings
Brother making greek coffee on the coals afterwards.
This year I did something different with the lamb I thought I would share. When I ordered the lamb I asked if they had an Caul fat. They did and I got a nice big piece of it. We roasted the lamb on the lowest rung for 30 minutes and then moved it up to the middle rung. After another hour we stopped the spit and wrapped the lamb in the caul fat. It was delicious. Eventually the fat (held on by toothpicks and then eventually we tied string around it to keep it on) melted right to the skin. It kept the meat and skin nice and moist. At the very end we fired up the coals and crisped up the skin perfectly.
Half way through the lamb the retsina was flowing. I then too a hunk of caul fat and rendered that in a pan over coals. Once the fat was nice and hot I fried up the liver and the heart. Hit it with a little lemon after and sliced it up. A very nice snack for the spit masters and his friends.
That is my Dad with me in the photo.