a whole heritage lamb from phillip warren is rubbed with salt, pepper, and oregano, then skewered and cooked slowly over an open flame. as the meat turns, it is periodically sprayed with a mixture of apple juice and apple vinegar. this technique helps the surface caramelize beautifully, giving the lamb its signature golden color and subtle sweetness, while the inside remains juicy and tender. the fat renders slowly, basting the meat as it cooks, and the oregano infuses it with delicate aromatic notes. after roasting, the lamb is rested to retain its moisture and then carved into thin, even slices. it is served with a generous spoon of tzatziki made with yoghurt, mint, cucumber, confit garlic, olive oil, and salt, along with shaved white onion seasoned with sumac and lemon. the result is a perfectly balanced dish that celebrates the heritage of greek spit-roasting and the exceptional flavor of british lamb — smoky, aromatic, juicy, and finished with a light, tangy glaze.

lamb, salt, cracked black pepper, oregano, tzatziki (thick yoghurt, mint, cucumber, confit garlic, olive oil, and salt), sumac.  

the tradition of roasting meat on a spit dates back thousands of years and is deeply rooted in greek culinary culture. ancient texts from greece and rome describe large cuts of meat being skewered and turned slowly over open fires, both as a practical cooking method and a social ritual during festivals. in greece, spit-roasted lamb became a centerpiece of communal feasts, symbolizing generosity and celebration. our version honors that heritage while using the finest british lamb from phillip warren — a supplier known for exceptional quality and sustainable farming. this heritage lamb is rich in natural flavor and perfectly suited for slow, open-flame roasting, bringing together ancient technique and premium produce.