How to Prepare a Lamb for Passover
Things you will need to prepare and roast your lamb:
40 lb. lamb
2 Carving Knives and Forks
Tongs- Long and Strong
Meat Thermometer- 160-170 degrees when done
Aluminum foil to wrap legs so they won’t burn
4 Big Bags of Charcoal Pecan or Fruit Wood
Big Trash Bags for Table Cover and Clean-Up
Wire and Wire Cutters
Matches, Fuel, Smoke Wood, Etc.
Large Roast Pan with Handles to catch vegetables and Juice
Extension Cord for Motor
Plastic, Duct Tape, and 5 bags of Ice to Transport Lamb
Grill, 6 foot Spit, Motor, 2 Spit Supports about 2 foot tall
Hammer, Screwdrivers, Socket Wrench Set, and Pliers
Big Sharp Sturdy Shears or Scissors
Big Strong Disposable Plates
Shovel, Rake, Trowel for Coals
Sand to Put Down Under Coals
Plastic Pitcher to Mix Thick Gravy to Soak and rub Lamb( Lemon Juice, 2 Garlic Minced Heads, 1 Bunch Rosemary, 1 Bunch Chives, 1 Bunch Parsley, 1 Chopped Onion, Oregano, Basil, Red Wine, Balsamic Vinegar, Olive Oil) Do This Hours Before Cooking.
2 Cups Kosher Sea Salt with Fresh Ground Pepper and 1 head Minced Garlic
5 halved Lemons, 4 Garlic Heads, Onions, Etc. to Sew inside Belly
Big Needle and Thick Cotton Thread
4 Four Inch Metal Skewers to truss stomach
How to prepare and roast your Passover lamb:
1) You will need a 6 foot spit and 2 foot high holders on each side.
2) Hours before cooking the lamb, rub it inside and out with sea salt, pepper, parsley, rosemary, garlic, onion, olive oil, lemon, oregano, basil, red wine, and balsamic vinegar.(modify to your liking)
3) Put the spit through the mouth, stomach, and back end next to spine.
4) Using two “U” clamps or passing two wires around the skewer and exiting the back of the lamb prevents the lamb from spinning during turning.
5) Use twine to tightly tie the lamb to the spit so it will stay on and not spin.
6) Tie up both the front and back legs forward so they don’t droop in the fire.
7) Make 2 piles of coals 1/3 under shoulders and 2/3 under the rear.
8) Let coals cook for 1 hour before starting to roast lamb.
9) Place fire coals in back of fire pit and lamb and spit in front of it with a pan underneath to catch the juices.
10) It takes 3-4 hours to roast a lamb.
11) Add more coals to fire about every 15 minutes or so.
12) Also, use a little bit of water soaked smoke wood every 15 minutes.
13) Baste lamb with olive oil every half hour.
14) Drain the stomach juice before taking off the spit.
15) Let lamb rest for 15 minutes before carving.
Put Clean Shower Curtain on Table and Carve.