Traditional Whole Lamb Roasted in Vlora - Albania

whole lamb

🥗Healthier: goat

💰Cheaper: pork

Goat is leaner and pork is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil has a high smoke point and sunflower oil is less expensive.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed dried herbs

Dried herbs are more shelf-stable and often cheaper.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds acidity and flavor while being a fresh alternative.

Prepare the lamb by cleaning and removing any excess fat.

Marinate the lamb with olive oil, minced garlic, chopped rosemary, thyme, salt, and black pepper.

Let the lamb marinate for several hours or overnight in the refrigerator.

Preheat the oven or prepare a spit for grilling.

Place the lamb on a spit or in a roasting pan.

Stuff the cavity with lemon halves, onion quarters, and bay leaves.

Sear the lamb over high heat until browned on all sides, about 15 minutes.

Reduce the heat to low and roast the lamb for several hours, basting occasionally with its juices.

Cook until the internal temperature reaches at least 145°F (63°C) for medium rare.

Remove the lamb from heat and let it rest for 20-30 minutes before carving.

Serve with roasted vegetables and fresh herbs.

Cooking Techniques

Equipment Needed

Spice Level: