ėriuko kepimas: Cooking a whole lamb isn't the sort of thing you just decide to do one morning. This is something that takes a good deal of planning and preparation. First of all, you are going to need a lamb. In most places you'll need to call ahead and place an order. Talk with a local meat market about this. If you have the luxury try and find a butcher who specializes in Greek or Middle Eastern meats. He'll know what he's doing and will probably be able to give you some good suggestions. Plan on about 4 to 5 pounds for each guest. Once the lamb is cooked and carved you have just about enough meat for everyone. Once you have secured your lamb source you will need to figure out how you are going to cook your lamb. Odds are it won't fit in your oven, or on your grill for that matter. There are two basic and traditional methods for roasting a lamb. One is on a spit over an open fire and the other is in a pit, much like old style barbecue or a luau. Either way you need an area about five feet wide and three to four feet across. You'll also need a lot of wood or charcoal. Spit Cooking: The traditional Middle Eastern method for roasting a lamb on a spit requires an enclosure about two feet high. This should be a U-shaped structure made from bricks, blocks, or an earthen mound. This will protect the fire from the wind and help focus the heat. In front of this structure, you'll need supports for your spit. In this method, the lamb in skewered onto a 6-foot stick (imagine the trunk of a Christmas tree). The lamb is then turned over the fire which is behind the spit, not under it. You want to have something to catch the drippings because they are wonderful and you don't want a grease fire under your lamb. Nowadays you can buy a large electric powered, gas or charcoal fired rotisserie unit that takes a lot of the work out of the process. If you think you'll get your monies worth out of a $500 cooker then by all means buy one. Like I said, your typical gas or charcoal grill just isn't large enough to handle something this big. You can use a large barrel grill for this operation, provided that you have a rotisserie unit that can handle the weight. If you really have a large party to feed, then you might end up with a lamb that weighs 90-pound fully dressed. Pit Cooking: The pit method requires a hole in the ground that is 4 feet by 4 feet and 3 feet deep. Line the bottom with rocks or bricks and build a fire in the pit the night before you have your feast. Let the fire burn down for about 3 hours then rake the coals to one side. Lay down wet burlap bags, then the lamb, then more wet burlap bags. Shovel the coals around the covered lamb and bury in the dirt from the hole you dug. Go to bed and by the next afternoon, your lamb will be ready. Seasoning Lamb: Once you have your cooking method determined and your lamb on hand you can season it. A good lamb doesn't need too much, but flavors like lemon, fresh mint, basil, olive oil, and oregano go well with lamb. I like to take a large jar and fill it with olive oil and a little balsamic vinegar, then add, lemon rinds, fresh basil, fresh oregano, garlic cloves and whole black peppercorns. Let this mixture sit for a few days then apply over the entire surface of the lamb, inside and out. Then I stuff a few whole lemons, onions and garlic inside. It is best to take some heavy cotton thread and a large needle and stitch the body cavity closed to hold this in and to hold the juices from the lamb inside. The spit cooked lamb has all the flavors of the smoke (and the seasonings you stuffed inside) while the pit roasted lamb will be incredibly tender and juice. Both are a great feast. Either way, once the lamb is done you can carve it up and feed your army. Carving: Carving a whole lamb can seem pretty intimidating. The trick is to take it in sections. You'll need a large area to work with and several serving dishes or something very large to put the meat into. Start by cutting away the hind legs. The meat should be very tender and should come apart pretty easy. Next, work down through the shoulders and separate out the forearm sections. From here you can start carving up the individual sections. It helps if there are two people carving, but either way, take your time and you won't have any problems. Roast lamb is a fantastic traditional feast that has been served at family and religious gatherings for thousands of years. It is not only a delicious meal but a significant occasion that celebrates what is truly important in life. So no matter the occasion, when you start to carve that succulent whole lamb, think back to the centuries of traditions that we owe so much too. This is the feast of birth, marriage, and rebirth. "LB" <linasbal@ekoi.lt> wrote in message news:nqu6d0$u6m$1@trimpas.omnitel.net... > t's one of the oldest methods of cooking. Dig a hole in the ground, fill > it with fire, add a large animal, cover, and cook. Most people recognize > it as the Hawaiian Luau or more accurately Kalua Pig. While lots of people > do this in many different ways there are a few basic steps you can take to > make it turn out right. You can use this cooking method for large hogs, > whole lamb, a side of beef, or virtually anything else you have that just > isn't going to fit anywhere else. > > Digging the Pit: The size of the hole in the ground you need is determined > by what you are going to cook. The pit needs to be about one foot larger > in every direction. If you have a pig that is four by two feet roughly in > size then you need a hole six by four feet. The hole should be about three > feet deep. The size of the hole is going to determine the size of the fire > and how much of everything else you are going to need, so you need the > hole first. > > Lining the Pit: Most pits are lined with stones or bricks. > > This is done to even out and hold in the heat. Large stones, about the > size of your head are perfect. One rule, though, is to avoid stones that > have been in saltwater (like the ocean) in geologic time (say the past few > million years). These stones have a tendency to crack, break, and > sometimes downright explode. If you plan on doing this a lot lining the > pit with bricks is a good idea. > > Building the Fire: You are going to need a lot of hot coals to do your pit > cooking. Traditionally you would fill the pit with logs and burn them down > to coals. This process can take the better part of a day. Some people > choose charcoal but you are going to need a lot and since the fire isn't > going to producemuch smoke to flavor the meat you can go with the cheapest > solution. What you are going to aim for is about a foot deep of burning > hot coals before you start the actual cooking. > > Wrapping the Meat: Whatever it is you choose to cook needs to first be > flavored and then wrapped. Some people will say that if you are doing a > large animal you should place hot rocks in the body cavity. It's up to > you, but I haven't found it necessary. What you do need is a secure > package to put in the fire. This means tying up the meat firmly. Some > people use chicken wire to wrap it together. This makes a good tight > package. In the old days, an important part of this wrapping was banana > leaves (or other large leaves). This provided protection from the fire and > moisture to the meat. These days' burlap bags are used to make a damp > surface and aluminum foil is used to separate the meat from the coals. You > use what you can get. > > The basic wrapping instructions are to take the seasoned and prepared > meat. Wrap tightly in many layers of foil and then wrap that in lots of > wet burlap. Finally, you want to wrap that in a heavy wire frame. This > holds the whole thing together and gives you something to hold on to. Once > you have it wrapped tightly you are ready for the fire. One tip, if you > are doing a whole hog you need the mouth propped open to let heat through. > This is why the apple was put in the pig’s mouth. > > Loading the Pit: With the help of several strong people and possibly a few > 2 x 4’s you can now lower the meat into the pit. As soon as the meat is in > the pit you need to cover it up. This keeps the burlap from burning by > starving the fire of oxygen. The coals will remain hot for days, but you > won't have an actual fire anymore. This can be done by covering the pit in > dirt but then you'll have to dig it all out later. You can use a large > sheet of metal, but what you need to do is cut off the air from getting > into the pit. Otherwise, the burlap and then the meat will burn. By > covering the pit you maintain a constant temperature that is perfect for > cooking. > > Cooking Time: This is going to take a while. If you have a very large hog > with loads of vegetables (yes you can add these into the pit to using the > same method) you could be looking at the better part of two days. > Generally, though, the cooking time is going to be around 12 hours. The > size of the pit dictated the size of the fire and therefore, the amount of > heat in the pit. This controls the cooking time. If you built the right > size fire you should have about the same amount of time, no matter how > much meat you have in the pit. Traditionally the meat goes in the fire at > night for eating the next day. Since the meat is tightly wrapped it won't > dry out and can tolerate a little overcooking so you have a large window > to work with. > > > > ar padėjo? > > > > > > "Ram" <oo@oo.com> wrote in message > news:nqu1nt$q8m$1@trimpas.omnitel.net... >> Gipsas wrote: >> >>> From: "Gipsas" <gipsas17@yahoo.com> >>> Subject: Gal kam teko mesa kepti duobej? >>> Date: Fri, 9 Sep 2016 11:00:09 +0300 >>> Message-ID: <nqtq69$lm5$1@trimpas.omnitel.net> >>> Lines: 24 >>> >>> Na, teko girdeti viena prieteli kalbant, kaip ji kazkas ypatingu budu >>> iskeptu eriuku vaisino.. >>> >>> tipo iskasama duobe, isgrindziama akmenimis, ten uzkuriamas lauzas ir >>> ilgai kurenama (kaip supratau kokia puse dienos), >>> ikaitus akmenims, zarijos isgriebamos, sumetama mesa folijoje, >>> bulves, morkos puode... uzdedama sakelemis, uzdedama paklode ir >> gal kiek paprastesnis variantas ,bet žuvį ,bulves molyje žarijose >> vaikystėje-jaunystėje kepdavome.Veždavo:) >> >> >>> uzpilama vel zememis.. >>> ir kad neatvestu, ant virsau vel lauzas kurenamas. tipo po kokiu >>> triju valandu atkasama ir valgoma.. >>> >>> Neteko niekam susidurti ir realiai matyti proceso? O gal kas koki >>> linka apie tai inete turite? Butu idomu detaliau apie visa procesa ir >>> suzinot ar verta pabandyt..:) >>> >>> >>> --- >>> Šis elektroninis laiškas patikrintas dėl virusų Avast >>> antivirusinės programinės įrangos. https://www.avast.com/antivirus >> >> >> >> -- >> > >