Spit-Roasted whole Spring Lamb Overcome by Garlic

There is perhaps no greater culinary spectacle than a whole animal turning on a spit over hot coals. Roasting the whole beast also makes it easy to feed a crowd. The flavors here are some of lamb’s favorites: rosemary, garlic, and lemon. The garlic and rosemary are inserted into slits in the meat to infuse the whole roast with their aromas. Plan to make a whole day out of the spit-roast. It takes a good hour or two to set up the spit-roaster, season the animal, and attach it to the spit-rod