Picking up a side of lamb on saturday morning to do in my wood fired oven for about 12.
I will get it cut on the band saw to break all the bones but leave it all hanging together.
Its my one of oldest friends birthdays & he is visiting from Europe . When I visit him in Abruzzo all the locals are doing traditional lamb outdoor style events at Easter because its very well regarded sheep country.
I cooked there one Easter ,tough crowd.. I will be cooking there Easter 2017 we are going for a month.
Here it will be my version of cucina del montagne ,mountain kitchen .
Wet rub of lemon,EVO,white wine ,garlic, chilli flakes,shed load of herbs. Rubbed all over every cut surface & the out side. Lamb will be a Dorper x ,small is 13kg but they have them as big as 22kg .I like them that big partly for nostalgia because thats the way my Dad liked his ,more fat ,more flavour.
I will do some of my North African chicken pieces, roast potatoes.
If I can work out how to rig a decent rack inside I might do some Octopus in a Turkish style which I have lifted from my friends at Pazar.