Recipe: Arni/Katsikaki Souvlas - (Spit Roasted Whole Baby Lamb or Goat )

Hi Denise:-) I have not tried this recipe. It is from my cookbook, The Food and Wine of Greece by Diane Kochilas. She writes,"Although this preparation has come to be known as the classic Greek Easter meal, it's a more common sight on the mainland than on the islands. In the Aegean, generally, the classic Easter lamb or goat dish is stuffed whole with rice and herbs, and baked slowly, usually in the village wood-burning bread oven." This recipe does not include the rice and herb stuffing. My DH haa a Greek friend who invited him to a Greek Easter celebration (before we were married) where they made a whole lamb. I was jealous that he got to have such a wonderful eating experience! I hope this works out for you since it is not terribly detailed. I will also look for a recipe for a whole suckling pig for you.

Spit-Roasted Whole Baby Lamb or Goat

1 whole lamb or goat, all innards removed
Salt and freshly ground pepper
Ample stained fresh lemon juice
Ample olive oil
Oregano or thyme

Have the butcher remove all innards from lamb or goat. Rub the inside of the lamb or goat with salt and pepper.

Pass the skewer (it should be 8 to 12 inches longer than the animal on both sides) between the animal's hind legs, tying them to the rod, then carefully through the stomach cavity and through it's chin and mouth. Tie the front and back legs to the skewer and be sure that the back of the animal is straight on the skewer. The skewer should come out exactly in the middle of the animal's mouth. Tie the middle of the animal to the skewer and sew the stomach cavity closed. Rub the entire surface of the lamb or goat with lemon juice, olive oil, salt, pepper, and oregano or thyme.

Roast lamb or goat over slow-burning coals - the fire should be started at least 2 hours before cooking the animal - by turning slowly and steadily for several hours. Brush intermittently during roasting with a mixture of lemon juice, olive oil, and oregano or thyme. When the skin on the shoulders and legs begins to burst and the lamb or goat becomes the color of deep redwood or chestnut, the meat should be fork-tender. This will take at least 4 hours of slow spit-roasting. Carefully remove the lamb or goat from skewer and carve.

Yield: Allow about 1 lb. per serving