Alternatives to traditional roast lamb in the run up to the Greek Orthodox Easter celebrations open up different options on how to serve Greek Lamb to your guests.
I was talking to one of our Greek customers this week about Lamb for Easter. When I said that Easter was last week, he informed me that in the Greek community Easter is much later. This year it falls on May 1st. I had heard this before, but had never asked the question why there were two Easter celebrations within the Christian religion. So I asked him and the answer was simple. The Greek Orthodox Church uses the Julian calendar, whereas the rest of Christianity uses the Gregorian calendar. There are also other reasons why the actual weekend of Easter fluctuates, but his first response was good enough for me.
The reason why my customer called was to talk about the various ways of cooking lamb for his Easter celebration. He explained that Greek families enjoy the spectacle of seeing a whole lamb cooked on a rotisserie spit. At Rotigrill we have a Lamb Roaster, but some people buy our tripod model of Hog Roaster. Whilst these BBQ rotisseries are great quality, they are not cheap if you’re buying something for a one off event.
The conversation developed into alternatives and we hit on jointing a lamb and cooking it across the three skewers of the Rotigrill XL3. Being Greek he moved on to kebabs, about which he became rather enthusiastic. We discussed all sorts of options that I will be looking at for the future, but we concentrated on one dish in particular. In Cyprus particularly, they are keen on “Souvla” and when I visited Cyprus to see our supplier, I was treated to this traditional dish. I was so impressed by the taste that I tried it myself when I returned home and published the Souvla recipe on our website. Souvla uses large chunks or cuts of leg, shoulder or neck (either lamb or goat), which are slow cooked by having the rotisserie skewer raised quite high. It is prepared with a herb and seasoning mix, which you rub deep into the meat (there are many variations for the seasoning mix). The food cooks in its own fat that quickly renders and spreads during cooking.
I explained to my customer that I also used the herb and seasoning mix to cook lamb and Barnsley chops on the grill of our Rotigrill XL3, which is a quicker option and uses the more tender cuts of lamb. I really learned a lot from his call.
If you would like to discuss which equipment is most suitable for your needs and/or talk about food in general, please call us on 01494 511368. We also enjoy receiving tips from you that we are happy pass on in our blog articles and recipes.
Happy Easter in advance to all our Greek friends and customers and I hope that you enjoy your lamb. Whichever way you cook it, it’s bound to be delicious.