The whole young lamb has been roasting for about an hour as I type this post. If I could figure out a live streaming video link, you could all watch as it goes on its journey from frozen carcass to either of two extremes — horrific to delicious, or somewhere in-between. Stay tuned for the outcome, but in the meanwhile, this is what I seasoned the lamb with…
First up, I slow roasted 8 whole garlic bulbs with olive oil and salt. I squeezed half of the bulbs into the lamb, smushing the garlic paste onto the ribs and walls of the cavity. I added the four other whole bulbs as is.
We also slow roasted six red onions until they were soft and sweet, and these were added into the cavity of the lamb as well.
Separate the layers of onions and distribute them in the cavity… they should be soft, incredibly fragrant and sweet. Add lots of cracked black pepper and sea salt (not iodized).
Next I added the juice of 3-4 lemons, and added the lemon halves as well. Lots of olive oil, two bunches of chopped fresh rosemary, fresh oregano and fresh mint. Some dried oregano was added as well.
The critical next step of sewing up the cavity was given to “G” our in-house “surgeon” with superb sewing skills. I didn’t think we could get this gaping wide cavity closed, but in a few minutes time, the lamb was tight and tidy…
…amazing how well the stuffing was sealed into the cavity.
We then prepared a basting liquid with lots of olive oil, fresh lemon juice, more fresh chopped herbs and salt and pepper. The lamb is basted every 30 minutes or so, and we estimate a cooking time of roughly 5 hours, rest for 20-30 minutes, before carving and serving. The coals are quite far from the lamb itself, and we are trying to gauge an indirect heat of roughly 325-350F… coals will be brought closer to the roast to brown it if necessary…
…please keep your fingers crossed for edible results… But as a back-up, we have a small butter and truffle lechon roasting nearby as well. :)