Does anyone know how these guys get the easy calve lamb onto a spike for rottesire cooking? As I have a rotesire in my oven I would like to spike it with the same idea. All I can see is lamb legs and lamb chops down at the local shops?

Found this little butcher in Essaouira a few years ago.

Just cook on a griddle as my local does. You need to build up the skewer with layers of meat but not sure a horizontal oven rotisserie will work the same as the typical vertical grill.

I use one of these a Vertical benchtop rotisserie and just get lamb, chicken, beef or pork mince, spice it up how we like it, add breadcrumbs and an egg or two to bind it all together and then just mould it like a big meat loaf, you can start carving the outside after about 40 minutes and just leave the rest to keep cooking. It works well.

I suppose you could layer thin strips of the meat of your choice onto it and that would work as well.

Interesting. i think my experience is with yiros I recall the lamb getting cut at 1030hrs brunch and it was solid lamb no mince etc. very tender rottesire is
horizontal should work the same just need to find the good cuts of lamb.

No stray dogs in the photo...impressive

Maybe they prefer the sardines at Essaouira

We order ours from the butcher already seasoned and vac bagged...he bascially bashes out de-boned chook or lamb parts to the size of a small dinner plate soaks them in marinade and then you can whack them on your skewer one at a time until you have a big enough piece

I'm hungry.

Marinated rump is also good just cut it to size and thread it on

Ask your butcher nicely to de-bone your leg of lamb and then use that. Watch him/her do it and you can do it next time. It's pretty easy - just need a nice sharp knife.

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Ted the Kiwi said..
Ask your butcher nicely to de-bone your leg of lamb and then use that. Watch him/her do it and you can do it next time. It's pretty easy - just need a nice sharp knife.

whatever you do just dont ask plummet