On Easter Sunday, Greek-American families—at least those with the space and equipment to do so—roast lamb in the traditional way, on a spit over natural wood charcoal. NOTE: This process is time- and labor-intensive, though well worth the savory result.
1. Season a 20-25-lb. lamb inside and out with garlic, dried Greek oregano, salt, and pepper.
2. Skewer on the spit, then sew the belly shut with stainless-steel wire.
3. Wrap the lamb carcass in caul fat and secure to the rotisserie.
4. Baste the meat with a mixture of olive oil and lemon juice seasoned with oregano, garlic, salt, and pepper.
5. Roast for about 5 hours, until lamb is fully cooked (well done, of course) with crispy, golden brown skin.
6. If you’re feeling ambitious, make kokoretsi (another grilled Easter specialty): Thread the lamb’s innards (heart, liver, and sweetbreads) onto a skewer and wrap them with the intestines, and cook over the fire with the lamb.