Spit-roast lamb

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Lamb

By Food24 November 03 2009
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Ingredients (14)

40.00 kg lamb — carcass
150.00 g salt
125.00 ml vinegar — brown
375.00 ml water
250.00 ml vinegar — brown
350.00 g salt
15.00 ml freshly ground black pepper
15.00 ml cloves — ground
25.00 ml coriander — ground
MARINADE
445.00 g chutney
60.00 ml tomato sauce
25.00 ml Worcestershire sauce
100.00 ml oil
100.00 ml coca-cola
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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.



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