Lika lamb on a spit

Preparation steps

• In the Gacka Chakavian dialect: Sheep and lambs should be kept first..but not just like that .. When the grasses and oranges are well grazed..early mine then that lamb must be slaughtered; and I'm always sorry .. Slaughtered and skinned lamb is stuffed on a skewer and then salted, there must be no salt or too much salt. It would be good for the salted lamb to stay for one good hour for the meat to absorb the salt, or to stand overnight (Lika's nights are very cold in the spring). Four shells are cut on the abdomen with a knife, and buckles are threaded through them, so the shell is closed. The skewer with the lamb is tossed on a fork on the grill on the hearth, and if the weather is nice and warm, the sea smokes outside and turns lightly. The flame must never lick the lamb so that it does not burn and the meat does not dry out too much so that it does not become woody. to prevent the meat from cracking, the lamb is smeared with a piece of bacon dipped in the forks on a stick or soaked with a salty water cloth on the stick. The lamb is baked for about two hours, so how much is the lamb and what is the fire. The finest are spring young lambs that do not exceed twenty-five kilos of live weight. Grilled lamb is a tuned dish, baked for Christmas, Easter or any other church year, baked for a feast and, God forbid for lipsticks, baked whenever you need to feast. The lamb's lebra and the neck are the best of all, although the folk script says differently: The head of the head, the shoulders of the aranbashi, and the fukara the sea and the lebara´.
• In standard Croatian: After processing, the lamb is salted on the outside and inside. It must be left for at least 1-2 hours. The entrails are closed by cutting the knuckles (knees), so he puts the oven over the grill with constant and slight rotation of the skewers (today there are skewers on electric drive). To prevent the meat from cracking at the beginning of roasting, the lamb is coated with a piece of bacon inserted into the forks of a wooden stick and moistened with slightly salted water. The roasting process takes an average of about 2-3 hours, depending on the size of the lamb and the amount of grill available. The most delicious is spring young lamb from lambs from mountain pastures, and the Gača tradition is roasting lambs whose weight does not exceed twenty-five kilograms of live weight.
• This is a suckling pig (picture left) just for comparison to see the difference, but fans of this delicacy know it ..
• Roast lamb is served with young red onions and with potatoes and vegetables, preferably in the oven. Peel a squash, grate it and cut it into quarters, then arrange it on a round baking tray that we use. Let's season to taste ... a little salt of red pepper and spices that you like, I put a little rosemary, ie a fresh sprig and drizzle with olive oil or ordinary ... vegetables (peppers, red greens ... onions, tomatoes and mushrooms and mushrooms can stay whole if you don't have lamb on the spit..it can also be lamb from the oven or some other meat that we put in the marinade overnight ... We put the pieces of meat between the vegetables and pour a little oil all together, which doesn't need too much because both vegetables and meat juice.
• and bread or homemade bread .. ♥♥ ♪ ♫ ♪
• Gregor gave me an idea for the 300th recipe ... ♥ ♫ ♪ VIDEO on how to bake Lika lamb http://www.youtube.com/watch?v=9goFwinh7R4