Ovelias is a Hellenic-wide Easter custom, where a whole lamb is slow-cooked on a spit over charcoal. Start your preparations early in the morning to enjoy your meat at the Easter table. Serve it alongside a Red Melody wine from Oenou Yi-Ktima Vassiliades and enjoy the festive flavours!
Ingredients:
- 1 lamb, 10-12 kg
For seasoning the lamb:
- 1/2 cup dried oregano
- 1/4 cup coarse sea salt
- 1/8 cup black pepper
Lemon and oil dressing:
- 1 cup olive oil
- 1 cup lemon juice
- 1/2 cup white wine
- 2-3 tablespoons oregano
Preparation:
- Wash the lamb well and season it with the salt, pepper and oregano.
- Get your charcoals ready.
- Then skewer the lamb: the spit passes through the back, through the trunk cavity and comes out of the head. Tie the front and back legs of the lamb with wire to the spit. Also tie the backbone in 2-3 places on the spit so that the lamb does not fall apart during cooking.
- Put the spit over the coals and cook for 4-5 hours, depending on the size of the lamb and the location of the spit.
- During cooking, season regular with the lemon and oil dressing.
- When it is ready, remove from the spit and serve in the middle of table. Accompanying it with Red Melody wine from Oenou Yi-Ktima Vassiliades!
