Janjetina na ražnju (Traditional Spit-Roasted Lamb)
Tradicionalno jelo · Croatian
A whole lamb, seasoned simply and slowly roasted on a spit over an open fire until tender and juicy, with crispy skin. This is the quintessential way to prepare lamb for celebrations.
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Sastojci
- Whole lamb, about 15-20 kg1
- SaltTo taste
- Black pepperTo taste
- Rosemary sprigs (for basting and garnish)4-5
- Olive oil (optional, for basting)100 ml
Koraci
- 1
Prepare the spit and fire. Ensure a stable spit and a bed of hot coals that will provide consistent heat for several hours.
- 2
Clean the lamb thoroughly. Pat it dry.
- 3
Season the lamb generously inside and out with salt and black pepper.
- 4
Secure the lamb onto the spit. Ensure it is balanced for even rotation.
- 5
Begin roasting. Start with the lamb further from the heat source and gradually move it closer as it cooks, or maintain a consistent distance depending on fire intensity. Rotate the lamb continuously.
- 6
Baste the lamb periodically with its own rendered fat, or with a mixture of olive oil and herbs if desired, to keep it moist and enhance browning.
- 7
Continue roasting for approximately 4-6 hours, or until the internal temperature reaches 75°C (165°F) in the thickest part of the thigh, and the juices run clear. The skin should be golden brown and crispy.
- 8
Remove the lamb from the spit. Let it rest for 15-20 minutes before carving.
- 9
Carve and serve immediately.
