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Roasted Sheep and Lamb

A whole sheep and a whole lamb roasted on a spit, seasoned with rock salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Roasted Sheep and Lamb

Ingredients

Directions

Prepare

  1. Prepare the sheep and lamb by killing and dressing them.

  2. Season the insides with rock salt.

Roast and serve

  1. Pass a stake through the animal.

  2. Place the stake on two short pieces of wood with grooves stuck in the ground.

  3. Turn the spit over a fire until roasted.

  4. Carve the meat with precision and serve on a table made of branches.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Sheep
Provides the main meat for the roast.
Lamb
Provides the second main meat for the roast.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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