Lamb on a Spit

Method

1. Prepare the whole lamb by making small deep incisions across the surface, then press the garlic cloves firmly into the cuts so the flavor penetrates the meat during cooking.
2. In a small bowl, combine the olive oil, salt, thyme, and the leaves stripped from the rosemary pieces, mixing well to form a fragrant herb rub.
3. Massage the olive oil and herb mixture thoroughly over the entire surface of the lamb, ensuring even coverage on all sides.
4. Thread the lamb securely onto the spit rod, centering the meat carefully to ensure balanced rotation throughout the cooking process.
5. Position the spit over the heat source and cook the lamb for 27 minutes, rotating continuously to achieve an even, golden crust on all sides.
6. Check that the lamb has reached a safe internal temperature and the exterior is nicely charred with a crisp, herb-scented crust before removing from the spit.
7. Allow the lamb to rest for 5 minutes off the heat before carving and serving, so the juices redistribute evenly through the meat.