1 Moisten the lamb with water and sprinkle with fine salt on all sides 2 hours before cooking.
2 The lamb must be flattened in order to place it on the spit. To do this, saw lengthwise through the backbone from the inside.
3 On a conventional vertical spit, attach the feet to the metal cross hooks and fasten them with wire. Fasten the backbone to the stake by passing wire through the vertebra.
1 Drive the base of the spit to the ground at a distance that allows moderate heat. With the lamb already fastened to the spit, insert the stake into its base and lean it slightly toward the flame with the ribs facing the heat. The inner side should be exposed to moderate heat for 3 hours.
2 When the ribs are well browned, turn the spit 180°, exposing the back side for another hour. The lamb will brown rapidly during this last stage and will burn if the temperature is too high. Control the temperature by managing the coals and the inclination of the spit.
Advice of Wine to combine
Suggest from Sommelier
Magellanic lamb, with so much flavor achieved in this type of ultra-slow cooking, just screams for a red wine with well-defined characteristics, tremendous personality, great body, and a long finish, such as a Cabernet Sauvignon or a great Malbec, both in the reserve or grand reserve category.
Delicious salmon cebiche style.
Pasta with Bolonese Sauce
For pasta dishes based on tomato sauce, we preferably choose fresh red wines.
This fruit is sweet, juicy, ripe, and aromatic, along with the freshness contributed by the orange juice is amazing dessert.