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 Lamb on the spit
Lamb on the spit1 lamb 8-9 kilos (18-19 lbs)
olive oil and butter
juice from 2-3 lemons
Salt and Pepper
Take out the guts from the lamb. Wash the lamb and add salt and pepper inside it. Put it carefully on the spit. Tie the lamb with a string on the spit. Also tie its legs. Close also its belly using a needle and string. Put butter, lemon, salt and pepper. Fire the charcoal and let the fire go down. Put the lamb over the fire and start turn it quickly in the beginning and slower as the time goes. You must have a plate with oil and lemon and put it often on the lamb with a brush, until the lamb is done (it takes 3-5 hours).
 Roast Lamb with Potatoes
Roast Lamb with Potatoes1 lamb leg 1,5 kilo (3 lbs)
1,5 kilo (3 lbs) potatoes
1 teacup olive oil or butter
2 lemons
Salt and Pepper
First clean and cut the potatoes in pieces. Wash them, add salt and pepper, the lemon juice, stir them and put them in a pan. Wash the lamb and without cutting it, add salt and pepper and put in the middle of the pan. Add the butter or the oil and 2 cups of water. Bake it in hot oven in the beginning and then lower the temperature. When the meat has been baked on one side, turn it on the other side. It needs about 1 hour and 10'. If you want you can put garlic gloves under the skin of the lamb.
The above recipe is for 6-7 servings.
 Lamb fricassee with Lettuce 
Lamb Fricassee1 kilo (2 lbs 4 oz) lamb
4 lettuces coarsely cut
3 spring onions coarsely cut
2 tablespoons olive flour
1 teacup olive oil
1 onion
Dill
Parsley
The juice of three lemons
3 egg yolks
1 tablespoon cornflower
Salt and Pepper
First wash and strain the lamp. Cut it into 5-6 servings and scald it. Cool it down with water and let it drain Place the oil in a pot and saute the onion. Add the lamb and the flour and saute stirring constantly, until the flour changes colour. Add some water , the dill, the parsley, salt and pepper. Let these boil for approximately 15 minutes. Place the lamb in a large pot, drained, on one side and the lettuces and the spring onions on the other. Puree the sauce and add it to the pot with the lamb, the lettuces and the spring onions. Boil these together for about 15 minutes. Remove the pot from the heat. Prepare an egg and lemon sauce by beating the egg yolks, the cornflower, the lemon juice and some broth from the pot. Pour the egg and lemon sauce over the meat stirring lightly. Finally put the pot back on a very law heat for 5 minutes shaking the pot from time to time so that the egg does not solidify. On no account let the food boil after the egg and lemon sauce has been added, because it will curdle.
The above recipe is for 5-6 servings.
Lamb “Exohiko”
Exohiko2 lbs Lamb leg
2 onions (chopped)
1 cup butter
1/2 lb kefalograviera cheese
Salt & pepper
6 sheets puff pastry
Cut the lamb in portions. Simmer the onion in a frying pan with a little water. Add a teaspoon of butter and brown lightly. Add the lamb and salt & pepper and brown for a few more minutes. Turn the element off, add the cheese and separate in portions. Butter each sheet of pastry and use them to wrap each portion. Place in a buttered pan, top with the rest of the butter and bake in medium-low oven for 1 1/2 hr.
Lamb “Kapama"
3 lbs Lamb leg Kapama
1 onion (chopped)
3 spoonfuls butter
4-5 ripe tomatoes
Salt & pepper
A pinch of cinnamon
A pinch of sugar.

Cut the lamb in portions. Simmer the onion in a frying pan. Add the butter and brown lightly. Add the tomatoes, grated (remove the seeds if possible) cinnamon, sugar, salt & pepper and a little water and simmer for up to 1.5 hours.