Recipe Below👇.
The lamb that I cooked in this video was 17kg and I finished cooking it in around 7 hours.
Once the lamb reached an internal temperature of 80 degrees Celsius I started cutting and serving.
Ingredients
10g salt per kilo
1.5g of black pepper corn per kilo
1x tablespoon Dijon mustard
2x whole lemons cut into quarters
2x whole onions cut into quarters
A large handful of garlic cloves
1x bunch fresh thyme
2x bunches of dried oregano (optional to smoke off the charcoal)
Ingredients for basting spray
To a bottle add:
Extra virgin Greek olive oil
Garlic cloves whole
Fresh Rosemary
I always have this on hand and have it infused over months.