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Old 11-30-2008, 06:10 PM   #6
is one Smokin' Farker
Sledneck's Avatar
Join Date: 12-04-05
Location: Wantagh, NY

I never smoke them I only spit roast them. I build a small fire in the front and the back of my spit under the thickest parts. I season with sea salt an thats it. .Every half hour the lamb gets a half a bottle of beer. Some people like to rub a lemon over it and greek seasoning etc buy IMHO the meat itself cooked with this method is enough without any of that other nonsense I now use an electric rotisserie as you can see in the first pic below but when I was a kid we turned them by hand. The beer worked like this, 1/2 for the lamb and half for the cook. Was an easy way to get beer when I was kid otherwise we were only allowed to drink wine. GO figure that one. In the 2nd & 3rd photos below it is how we do it "back home" in Croatia. Over logs.
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Last edited by Sledneck; 02-27-2009 at 09:47 AM..
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