My dear friends, today I roasted a whole lamb on a spit for my family and my grandchildren.
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ingredient and details:
the lamb weighs exactly sixteen kilograms. Keeping lamb in a cold room for at least five days after slaughter allows it to cook and roast better. the stuffing (rice, raisins, barley noodle and spices) must be 70% cooked. I put the salt in the armpits, in five hours of cooking, the salt will spread all over the lamb.

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