Smokey Mick wrote:That was fantastic work Gnol, Greek food is one of my faves.
A few questions.
1) So the family sits around having fun while the meat is slowly brought out feeding a few at a time and therefore not the traditional all sit down and eat?
In other words, all at the table grazes over several hours chatting drinking and laughing ?
2) I could not see any forks on the spit bar and I would imagine forks would get in the way when slicing.
How did you clamp all that lamb together?
Thanks for a fantastic post
Im so going to do it on my little braman mini spit
Hi SM. The beauty of this dish is that depending on how you thread it it can either be an all day grazing dish or you could slice enough to feed everyone depending of course on how much meat there is compared to people.
If you look in an earlier post I made I sliced some of the lamb steaks into 4 pieces, some were cut in half so I could more or less get a uniform size. It doesn't have to be perfect.
You could not cut the steaks and make the spit meat fatter and use 20kg of meat as long as you had the right spit and it would feed a lot. Even 5kg for us was too much this year.
Usually when I do this on Christmas day and we have a few people over a lot is ready with the turkey. But not all of it. So it keeps cooking till it is finished.
This year was a quiet Christmas for us and very informal so we just sliced and grazed till we were overfull.
There are forks on the spit bar, one on each end. I put one fork on and thread the meat down then put the other one on.
When it is time to slice some you just stop the spit, slice and restart and move onto the next section. This pic is when I cooked one last July.
You can use any meat you like and any marinade you like.
I like how quacker used chump chops in the post above to make one.