Umbrian Lemon Poussin

Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About


  • 2 whole poussin
  • juice of 2 lemons
  • 4 tbsp olive oil


Cut down on either side of the backbone of each bird and flatten it by slamming down hard on the breastbone with the heel of your hand.

Make a marinade by mixing the lemon juice and oil. Put the birds into zip-lock bags with half the marinade each and marinate at room temperature for 2 hours, turning and shaking the bags occasionally.

Cook on a charcoal grill preheated to modera