Entree: Turkey – Çevirme (Whole lamb rotated over coals until tender and crisp)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 10

Approximate Time

Prep 20 min

Cook 6 hrs

Additional 8 hrs

Total 8 hrs

Ingredients

- 1 whole lamb, approx. 20 lb (9 kg) total, prepared for spit-roasting
- 1 cup (240 ml) olive oil
- 6 cloves garlic, crushed (approx. 0.4 oz / 12 g)
- 4 tbsp (60 ml) coarse sea salt
- 2 tbsp (30 ml) ground cumin
- 2 tbsp (30 ml) sweet paprika
- 4 lemons, juiced (approx. 1 cup / 240 ml)
- 2 tbsp (30 ml) tomato paste (optional)
- 2 tsp (10 g) freshly ground black pepper
- 2 cups (480 ml) charcoal or oak coals (for fuel)

Instructions

1. Combine olive oil, crushed garlic, lemon juice, cumin, paprika, tomato paste (if using), salt and pepper to form a basting mixture. Rub generously over the lamb and inside cavities; marinate refrigerated 4–12 hours.
2. Set up a rotisserie or spit with a low, even heat under indirect coals (target 225–300°F / 107–150°C). Secure the lamb on the spit and begin slow rotation.
3. Baste every 20–30 minutes with reserved basting mixture and pan juices; maintain steady coals and add fuel as needed to keep a consistent low heat.
4. Roast until the thickest part of the meat reaches 145–160°F (63–71°C) for medium to medium-well and skin is crisp, generally 4–6 hours depending on size. For traditional softer texture, extend to 170°F (77°C) as preferred.
5. Remove from spit, rest 20–30 minutes under loose foil, carve and serve with rice pilaf, salads and lemon wedges.