Spit-roast lamb

Recipe from: 11/2/1989 12:00:00 AM
Ingredients 15
Servings 0
Time

Ingredients

  • 40
    kg
    lamb carcasses
  • 150
    g
    salt
  • 125
    ml
    brown vinegar
  • 375
    ml
    water
  • 250
    ml
    brown vinegar
  • 350
    g
    salt
  • 15
    ml
    pepper
  • 15
    ml
    ground cloves
  • 25
    ml
    ground coriander
  • MARINADE
  • 445
    g
    chutney
  • 60
    ml
    tomato sauce
  • 25
    ml
    Worcestershire sauce
  • 100
    ml
    oil
  • 100
    ml
    Coca-Cola
 

Method

 
Ripen the carcasses for 2 days at 20 ºC (not in a cooling chamber). The night before the meat is to be cooked, hang them it in the cooling chamber and leave overnight. Mix the salt, brown vinegar and water and 24 hours before the carcasses are to be cooked, inject the thicker parts (the legs and shoulders) with the mixture. Sprinkle the outside of the carcasses with about 250 ml brown vinegar and rub in. Combine the salt, pepper, cloves and coriander and rub the outside of the carcasses with the mixture. Place the carcasses over the spit with a spadeful of coals underneath the legs and shoulders. Do not put any coals in between. Spit-roast for about five hours. The spit should turn about 45 degrees every minute. Blend all the ingredients for the marinade and 15 minutes before serving, brush the outside of the carcasses with the mixture. Remove from the spit and slice. Portion size: 400 g meat, bone included, per person.
 

Read more on: lamb
 

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