Asado, giant barbecue

Maybe this isn't typical for Aquitaine... but I the result was so good, I had to share a recipe with you! Take one lamb, about 14 kilos in this case, an hang it over hot coals for about six hours. Turn regularly and dab it with oil every now and then.

The result is a meat so tender, so good.... if you then add some friends, some drinks and a big sun, that makes the reicipe for a perfect Sunday afternoon....