LAMB on the Gran Campero

Have you ever thought about roasting a whole lamb? Don’t worry, it’s much easier than it seems! With a little patience and a good bottle of wine, you’ll have a juicy lamb full of that smoky flavor that only wood can give.

Here’s a step-by-step guide:

Ingredients:

• Lamb: Ideally, use one that weighs around 10 to 12 kg.
  

Brine:

• Coarse salt
  
• Peppercorns
  
• Bay leaves
  
• Garlic
  
• Fresh rosemary and thyme
  
• Orange: the juice of one orange is enough
  
• Water: Approximately 1 liter for the brine.
  

Preparation:

1. The Fire: The most important part. Ideally, use hardwood, like red or white quebracho. It’s never a bad idea to mix in some spinybush to add that unique aroma, as these woods burn for a longer time and provide even heat.
2. Lamb on the Spit: First, you need to prepare the lamb to put it on the spit. You’ll probably need an extra hand here, but it’s not too complicated; a bit of wire is always useful. Remember, the lamb should always be hung with its rear quarters facing up and ribs facing the fire. Position the spit about 80 cm from the fire, and arm yourself with patience.
3. The Brine: While the lamb starts cooking, prepare a brine to keep it hydrated. In a bottle, mix all the ingredients and shake well to combine. During cooking, every 20-30 minutes, apply the brine to the lamb. This helps keep the meat juicy and adds a flavor boost.
4. Time: Roast the lamb for about 3 hours with the bone side facing the fire. This allows the tougher parts to soften. Then, flip the lamb so the skin side faces the fire and cook for another hour or so. During the cooking process, continue spraying with the brine and monitoring the fire. If the flames get too high, add some wood to the edges (not directly under the lamb) to keep the heat gentle, and place embers near the base of the spit to provide heat to the front quarters.
5. Total Cooking Time: The total cooking time for a lamb of this size can take between 4 and 5 hours, depending on the size of the lamb, the strength of the fire, and the weather (for example, if it’s windy, the fire might increase in intensity).
   The key is patience.