Ep 02 Souvla.jpg

SOUVLA 

LAMB ON THE SPIT

INGREDIENTS 

13-16kg whole lamb 

3-4 lemons(juiced)

10-12 garlic cloves, cleaned

1/2 cup olive oil, for basting

25kg charcoal, approximately 

 

SOULI'S SPICE RUB

1 cup dried oregano

2 tablespoons salt

½ tablespoon Pepper

 

METHOD

 

PREPARING THE LAMB

SKEWER the lamb through the centre onto the rod and anchor firmly in place using spit prong forks.

SECURE legs up onto rod by tying it with butchers twine or securing with specially designed holders.

You may choose to sew carcass together (chest) using butchers twine and butchers needle.(some people do/others don’t)

BRING lamb to room temperature, wet inside and out with lemon juice. Do this by using a basting brush or using lemons, squeezing and rubbing cut lemon onto lamb.

NOW that the lamb is wet, rub Souli’s spice rub all over it inside and out. (It will stick because of the lemon juice)

CUT small incisions in the shoulder and legs, slot garlic cloves in there.(insert 2-3 garlic cloves per quarter)

 

COOKING TIME 

Preparing the souvla for cooking, we place a pile of charcoal (we used 100% natural and compressed olive pip briquets from Olive Pip Co) and allow them to get to a red glow as they turn ashy grey.

NOW divide the pile of charcoal to four quarters of the souvla pit, leaving the middle part clear. Doing this will ensure the lamb is slow cooked and the thin skinned belly of the lamb doesn’t burn.

PLACE the lamb with rod on the highest level of the souvla and start the rotating/cooking process.

BASTE or spray lamb with a light coating of olive oil. This will keep it moist from the start until the natural fat comes out of the lamb as the cooking process continues.

BE sure to keep adding bits of charcoal to each of the four piles. This will keep the heat going steady throughout the cooking process.

IF you slowly cook the lamb over a consistent heat for approximately 6-7 hours. This will ensure the lamb is perfectly tender, to pull apart.

IN the last hour begin basting the lamb with lemon juice, drop the lamb to the lowest level allowing the skin to crispen up.

NOW it’s time to burn the fingers and start picking or carve lamb and serve up.

ENJOY!