On these two baby lambs roasting on spits. They were brushed with olive oil and rubbed with salt, pepper, and loads of rosemary. They roasted over coals for a good 5-6 hours. You could smell the roast along the beach at the bus stop; it smelt damn good.
They fed a party of 50 at my aunt's thanksgiving dinner, along with 3 Turkeys and a buffet of: antipasti like grilled zucchini and tomatoes, caesar salad, carrot salad, squash soup, vegetables like candied ginger carrots, roast cauliflower with cheese, rosemary smashed potatoes, broccoli; stuffing, fried rice, and followed by desserts like Bread and Butter Pudding, Lemon Squares and Pumpkin Pie.
Guests took home left over bones to make stock. I'll definitely be making meat stock this weekend, as I'll be cooking dinner for family friends in town. The plan for this weekend: a trip to the wet market for some fresh seafood to accompany homemade fresh pasta.