Klephtic Lamb

A whole lamb, rubbed with mountain herbs, spiked with garlic and cooked by lowering it slowly through the day into a fire pit, is something I like to imagine, read and even write about. In Turkey it is known as tandir kebab, and I know how it should taste–melting off the bone, slightly smoky, conjuring up memories of stepping on short meadow grass on a hot day, of scrambling over rocky scrub, and swimming in the Aegean. Best of all, the carcase is shaken over a dish to let the meat slip fro