Traditional Гергьовско агне на пещ (St. George's Lamb on the Spit)
Традиционно ястие · Bulgarian
A classic Bulgarian Easter dish, this whole roasted lamb is slow-cooked over an open fire or in a traditional oven until incredibly tender and flavorful. It's seasoned simply to let the quality of the lamb shine.
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Съставки
- Whole lamb1 (approx. 10-15 kg)
- Saltto taste
- Black pepperto taste
- Rosemaryfresh sprigs
- Thymefresh sprigs
- Garlic1 head, quartered
- Lemon1, quartered
- Olive oilfor basting
Стъпки
- 1
Prepare the lamb: Clean the lamb thoroughly. Make deep incisions all over the lamb.
- 2
Season the lamb: Generously rub the lamb inside and out with salt and black pepper. Stuff the cavity with garlic and lemon quarters.
- 3
Prepare the roasting setup: If using a spit, secure the lamb firmly. If using an oven, place it on a rack in a large roasting pan.
- 4
Roast the lamb: Cook over a medium-hot fire or in a preheated oven at 160°C (320°F). Baste frequently with olive oil and pan juices. Turn the lamb regularly if on a spit.
- 5
Monitor temperature: The lamb is done when the internal temperature reaches 75°C (167°F) in the thickest part of the thigh, about 5-6 hours depending on size.
- 6
Rest and serve: Let the lamb rest for at least 30 minutes before carving. Serve hot.
