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1
Wipe lamb inside and out with a damp cloth.
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2
Rub cavity and outside of lamb with lemon juice, salt and pepper.
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3
Cover and leave aside until stuffing is prepared.
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4
Trim roots from spinach and remove discoloured and damaged leaves.
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5
Wash spinach in several changes of water, drain well and chop coarsely.
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6
In a large deep pan (not aluminium) gently fry spring onions in oil until soft, add spinach and stir over heat until it wilts.
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7
Stir in washed rice, cover pan and cook on low heat for 10 minutes until most of liquid is absorbed.
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8
Remove from heat and cool.
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9
Break up feta into small chunks and add to spinach mixture with herbs.
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10
Mix well, taste, then add salt if necessary and a generous grinding of pepper.
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11
Blend thoroughly.
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12
Partly sew up the cavity with white string, pack stuffing in through opening and finish sewing up the cavity.
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13
Push foreshanks back towards body and tie in postition, passing string over back of carcase.
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14
Tie back legs, leaving them a little apart - tying will prevent them splaying outwards.
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15
Rub outside again with lemon juice, salt and pepper and place on a rack set in a large catering-size baking dish.
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16
Combine melted butter with olive oil and brush half of this over the lamb or kid.
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17
Cover dish with large sheets of foil, sealing joins with double folds.
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18
Press foil under edges of dish to seal completely.
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19
Bake in a moderate oven, 350F (180C) F for 4 to 5 hours.
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20
After 2 hours lift foil and brush meat with butter-oil mixture.
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21
Cook for further 1 1/2 to 2 hours, remove foil, brush again and cook uncovered for 30 minutes or until meat is cooked through and browned.
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22
Remove from oven, cover with foil and a thick cloth and leave to rest for 30 minutes before carving.
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23
Lift lamb or kid onto a large wooden board, remove string and spoon stuffing onto a platter.
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24
Turn the carcase onto its back and chop along backbone from the inside with a cleaver.
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25
Then chop each half into chunks and pile onto platters.
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26
Meat on legs may be carved into slices.
