A piece of meat done on a spit can be deceptive and surprising: all sorts of things can happen during the roasting. In Liguria, for example, it's basted with lemon juice. To serve 6 you'll need:

• 2 1/4 pounds (1 k) veal (filet, contre filet, or rump)
• 1/2 cup unsweetened butter
• The juice of 2 lemons
• Salt
• A spit & spit-turner

Have your butcher bone the meat. Once you get it home, salt it well, then tie it with string or slip it into one of those elastic nets butchers use to wrap roasts. Rub it with the butter.

Melt the remaining butter and whip the lemon juice into it. Spit the meat and roast it, not too near to the coals, for about 2 hours, basting it every three turns of the pit or so with the butter-and-lemon mixture. To test for doneness, stick the meat with a wooden skewer. If the skewer emerges dry, and easily, the meat is ready to be sliced and served (let it sit 5-10 minutes before you slice it).

To do this in an oven, preheat the oven to 450 F (225 C), and reduce the heat to 320 F (160 C) when you insert the roast. Cook 20 to 30 minutes per pound, or until done, turning the roast every half hour.

A printer-friendly version of this recipe.
Other grilled meats

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