"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, April 23, 2011


5 kilos/11 lbs lamb shoulder/neck cut in (7.5cm) 3 inch chunks
5 medium size onions
1 whole fresh garlic bulb
2 cups canola oil
1/4 cup water
zest and juice of 3 fresh lemons
2 tablespoons ground cumin
1 tablespoon ground rosemary
1 tablespoon ground Spanish paprika
1 teaspoon of crushed red pepper
3 tablespoons ground/powder (for better absorption & flavor) salt
5 ounces lamb fat
2 ounces bacon fat
In a blender, mix onions, garlic, lemon zest and juice, and water. In a pan, heat 1 cup of canola oil until just starting to slightly smoke, then very slowly pour into separate bowl with cumin, rosemary, Spanish paprika and crushed red pepper while constantly stirring. Once mixed, pour immediately into blender with onion, garlic, lemon zest and juice, and water combination and continue to blend.
Put meat into a big enough bowl, then pour the above marinade over it and mix together. Let it sit for no more or less than 6 hours.
When ready to cook, discard the marinade and wipe the excess off the meat with a clean towel. Pass meat evenly through 0. 8meter/2. 5foot long and (2cm) 1/4 inch thick metal skewers so that it won't slip down while on the rotisserie (foukou).

Prepare charcoal in the "foukou" to high heat. If you can hold your hand where the meat will be for no more than 2-4 seconds before having to move away, then it's "high heat". 6-8 seconds is medium heat, while 10 seconds or more is low.
Set the meat on the rotisserie over high heat, and high speed. You do this first so that to sear the outside of the meat and seal in the juices and flavor. When you notice the meat starting to change color, dust it with 1 1/2 tablespoons of salt. If you mix in MSG with your salt (2 parts salt to 1 part msg) the flavor of the meat will double!
When the meat just starts to turn brown, remove skewers and lightly wrap meat with aluminum foil (to make the meat tender & juicy), then put the skewers back on over high heat and low rotisserie speed until you can measure an internal temperature of 65 °C (150 °F).
Remove aluminum foil, and raise meat until over "medium high" heat.
Melt lamb and bacon fat with 1 cup of canola oil in a microwave and brush onto the meat, then dust on the remaining 1 1/2 tablespoons of salt.
Remove and serve when color is golden brown.