Happy Easter, mine is next Sunday, I’ll be in NY for the traditional spring lamb on the spit, then back south till the leaves are on the trees again.
https://www.thespruce.com/lamb-on-a-spit-1705925
We usually also have a spring goat n the spit, which is a better meat, tastier, and less cholesterol, more expensive but worth it. Last time, it never made it to plates, once it was moved onto a table, people gathered and started pulling the meat and the skin off with anything they could find, and in about 15 to 20 minutes there was nothing left but the chest bones, just like you see them in Africa after the lions are done with them. It was some free for all that one. And it was like candy.
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