Lamb on a spit

According to some studies, the tradition of roasting lamb on a spit in the Adria region is more than 8.000 years old. As much as some people call it primitive customs, the fact is that we have neither better food nor a longer cooking tradition nor an older gastro brand than lamb on a spit.

Humanity is progressing. With giant steps, everything is changing significantly, except – the practice of roasting lamb on a spit. Skewers remain the main way of gourmet food preparation, and old records say that in the 3rd century BC, wine was drunk along with lamb. And so, until today, we slaughter flocks of lambs every day. Baa…

Photo: Adria.fun

Now, I wouldn’t want to get into interpretation and philosophizing about which lamb is the best. I live in a street where, at a distance of 300 meters, there were as many as three restaurants with this specialty, and everyone claimed that their lamb was the best.

Even the visitors of those restaurants were divided into fierce commentators on where to eat the best lamb in town, depending on who greased the mustache in which restaurant, and can you just imagine what kind of controversy would arise if you asked that question wider than my street and city?

Be that as it may, restaurants with lamb on a spit have always been strategically located on main roads, and one of the indicators of whether the lamb in that restaurant is good is the number of vehicles in the parking lot in front of the restaurant.

The more cars, according to that subjective logic, the better the lamb. Good appetite!