Méchoui

[NorthernQ]

lately, I have been doing some research on traditional ways of preparing whole lamb.
Here is one method, I haven't tried it yet but come spring .....
I hope my translation skills are OK so I don't kill anyone

Day ahead, prepare the interior of the lamb
10 onions cut into slices
3 cloves of garlic minced
cloves (quantity not specified)
50 g thyme
several whole sprigs of thyme
bay leaves (again, no quantity)
1 litre white wine
1 kg mutard
this is for a 50 lb lamb - head off

mix all the above, place into the lamb and sew it up tight with steel wire.
I assume you refrigerate the dressed lamb overnight.

Mop:
4 litres white wine
1 litre olive oil
100 g thyme
salt and pepper to taste
10 scallions minced

Roast on a spit over a hardwood fire about 5 - 6 hours. Instructions say a firepit about 2 by 3 feet, a foot deep.
The first 45 min - no baste to allow the outside to brown a little then baste every 5 min! No kidding ... that's what it says!

 

[Neil]

Keep us posted on your progress. It would be great if you could add a few pictures along the way. Hope I'm not asking too much.

 

[NorthernQ]

mechoui

Keep us posted on your progress. It would be great if you could add a few pictures along the way. Hope I'm not asking too much.

Pics will be no problem. We still got a couple feet of snow, so I won't get to cooking outdoors for a little while. Hope you can be patient with this project.

 

[Kevin]

Pics will be no problem. We still got a couple feet of snow, so I won't get to cooking outdoors for a little while. Hope you can be patient with this project.

Hey Peter, I live in the deep south (of Minnesota) and our snow should be gone by the end of this week. Reading your recipe makes me think of some guy sitting on a rock by an open pit on the ground, turning a hand crank spinning the lamb. Looks interesting. Will be looking forward to updates on your progress.

 

[Arlin_MacRae]

This is going to be great.
Thanks, Peter!

 

[NorthernQ]

Hey Peter, I live in the deep south (of Minnesota) and our snow should be gone by the end of this week. Reading your recipe makes me think of some guy sitting on a rock by an open pit on the ground, turning a hand crank spinning the lamb. Looks interesting. Will be looking forward to updates on your progress.

Kevin, I think you're just a little bit ahead of us but not much. The ice goes out here during the first week of May. The snow will be all gone in a couple of weeks.
I think you're right about the guy on the rock. I didn't like the part about mopping every five minutes but lamb is so lean I can understand the need to keep at it.
Will keep you posted