PreparationThe first thing you should do is skewer the lamb. Insert the spit from the hind legs towards the head, through the belly, breast neck and the head.

The hard part is passing the skewer through the head, you will need someone to hold the head and push towards the skewer while you push and twist the skewer until it pierces the skull of the lamb.

Next comes the tying on the spit, but after you have tested it on the place that you will use for roasting to establish the right position on it for tying the lamb. Start with the hind legs that you cross over the spit and tie them with some wire. Push the meat fork into the legs and stabilize it on the rotisserie with its screw.

Secure it in two more places at the spine of the lamb, one low at the height of the stomach and another at the breast. Use metal clamps or wire but the clamps are more practical!

Finally, secure the neck of the lamb tightly with wire.

Test the effectiveness of the tying process by shaking the spit up and down vigorously. It is very important to secure the lamb tightly since in any other case, there is the danger that the spit will turn during roasting but the lamb not!!!

Continue with the salt and pepper. Coat well all the inside of the lamb. Score the inside area of the hind and front legs but carefully so that you don't pierce the outer part. Also coat with salt and pepper, pressing with your finger.

Sew the lamb's belly with twine so that it is completely sealed. You should take care to not pierce the lamb in any place (other than the points where you have secured it to the spit)...

…and the belly should be sewn shut so that as you roast your lamb it keeps all its liquids inside and cooks in them. This helps to keep the undesired blood away from the thick pieces of the lamb and the bones and also to result in a well cooked and juicy piece of meat.

Season the lamb with salt and pepper and sew the fat caul on it so that it stays put while roasting. The caul melts during roasting and doesn't let it dry or burn.

RoastingYou will need an equal amount of coal for roasting to the weight of the lamb. Light your fire at least one hour prior to roasting and allow enough time for the coals to turn into embers. Then, spread them out placing the most amount under the hind and front legs and leave very few under the belly.

Place the lamb over the fire at quite a distance from it (about 40-50 cm) and turn the spit by hand fast for at least 1 hour or more, depending on the intensity of the fire.

Take care that the lamb doesn't burt at the start when the fire is the strongest and that is why you have to turn the spit quite fast. After 1 - 1 1/2 hour (you can use a motor rotisserie) depending on the intensity of the fire and the way the roasting is progressing, you can lower the spit.

The required time for roasting is about 3 to 3 1/2 hours. When it is done, place the spit vertically over a large tray, cut the wires, unscrew the meat forks and the lamb falls on the tray! Ready to cut and consume!!