From the Oven to the Spit

Different Ways to Roast the Easter Lamb

Easter without lamb... isn't Easter! And while spit roasting is the most traditional and beloved option, it's not the only one. Each way of cooking has its own charm and flavor — and the most important thing is to choose the one that suits your family.

Let's look at three basic ways of roasting lamb and what you should pay attention to in each:

Lamb on a Spit

Early in the morning, you set up the spit, prepare the coals, and the process begins. The lamb slowly turns, the house fills with aromas, and the mood rises as mealtime approaches.

Warning: Requires equipment and good coordination – but worth it!
Tip: Don't forget to brush with lemon oil while baking!

Lamb in the oven

If you don't have a spit or simply prefer not to mess with coals, oven-roasted lamb is an excellent choice. It fills the house with aromas and you can pair it with potatoes or vegetables.

Caution: Don't overcook it and it will dry out! Cover it with parchment paper or aluminum foil for the first 2/3 of the baking time.
Tip: Use a marinade of mustard, lemon and garlic for aroma and flavor.

Lamb on charcoal

An ideal choice for those who want a quick and tasty result. Ask the butcher to prepare ribs for you.

Tip: A good marinade and frequent turning are the key to the perfect result!

Whichever way you choose this year, we at Siakos.gr are by your side with the best meats, ready-cut and prepared exactly how you want them. Because Easter is joy — and joy is best shared around a table with smells, laughter and... the perfect lamb!

Happy Easter and bon appetit from all of us! 🐣