Young Spring Lamb or Kid, Spitted and Grilled

Agneau ou Chevreau de Printemps, Grillé à la Broche

Preparation info

    • Difficulty

      Medium

    • Ready in

      10 min

Appears in

The Auberge of the Flowering Hearth

By Roy Andries De Groot

Published 1973

  • About

This basic technique will work either with a whole baby lamb (which Mademoiselle Ray often prepares in the spring and as I sometimes do at Easter time in New York), or for a leg with the main bone in, or for a boned and rolled shoulder. The leg is the most practical for year-round menu planning, so I give this version below, but it will immediately be obvious how the method can be adapted to other cuts or to the whole baby animal. The method applies to a spring baby kid either whole or in c