Easter Lamb

Lamb

1 lamb or kid; 20-25 pounds
1/4 cup melted butter
1/4 cup olive oil
2 lemons
salt and pepper to taste

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 lamb with lemon juice, salt and pepper. Cut a small opening in the shoulder and hip joints and pour a small amount of salt and 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 fore shanks back towards body and tie in position. Wire the back legs to the spit. This will prevent them splaying out. 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. 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.