Traditional Cheverme (Roasted Lamb)
Традиционно ястие · Bulgarian
A classic Bulgarian dish featuring a whole lamb, slow-roasted to perfection, resulting in incredibly tender and flavorful meat. It's a celebratory dish often prepared for special occasions.
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Съставки
- Whole lamb1 (approx. 10-15 kg)
- SaltTo taste
- Black pepperTo taste
- RosemaryFresh sprigs
- ThymeFresh sprigs
- Garlic1 head, cloves separated
- Olive oil100 ml
Стъпки
- 1
Clean the lamb thoroughly inside and out. Pat dry.
- 2
Season the lamb generously inside and out with salt and black pepper.
- 3
Stuff the cavity with fresh rosemary, thyme, and garlic cloves.
- 4
Rub the exterior of the lamb with olive oil.
- 5
Prepare a large spit or roasting pit. Secure the lamb onto the spit.
- 6
Slow-roast the lamb over low, indirect heat (coals or a rotisserie) for 10-14 hours, or until the meat is extremely tender and the skin is crispy and golden brown. Baste occasionally with pan juices or olive oil.
- 7
Let the lamb rest for at least 30 minutes before carving.
- 8
Carve and serve hot.
