The Sardinians are great meat eaters, but their methods of cooking various kinds of meat are simple—almost primitive, in fact. Every Sardinian boasts of the way in which he does L’arrosto—otherwise roasting. Sucking lamb, sucking pig, or kid, having been well cleaned, is cooked on the spit, in front of wood fire, the wood of certain trees being carefully chosen so as to impart an aroma to the meat. The juniper, olive and mastic trees are most frequently used, the resinous nature of the latter being particularly suitable for the purpose. The meat is finally browned by constant basting with hot fat and, when done, the animal is put on a large wooden trencher on the table, where it is then carved—and the result is excellent.