Cypriot spit-roasted lamb (Souvla)

1. Cut the lamb shoulder, bone in, into large pieces of about 7-8 cm (your butcher can do this for you).

2. In a bowl mix the juice of one lemon, the olive oil, oregano, a pinch of cinnamon, salt and pepper, turn the meat well in it, cover and refrigerate for at least 3 hours (or overnight).

3. Quarter the onions; thread the meat onto long, sturdy skewers, placing an onion quarter between the pieces.

4. Light a charcoal fire and let it die down to medium heat; set the skewers about 20 cm above the coals and cook slowly, turning often, for 1 hour 15 minutes to 1 hour 30 minutes until the meat is deep brown and crisp outside and tender inside (in the oven: on a rack at 170 °C for 1 hour 45 minutes, turning halfway).

5. Baste 2-3 times during cooking with the marinade left in the bowl until it's used up, so the meat doesn't dry out.

6. Rest the meat for 10 minutes and serve with wedges of the second lemon, pitta, a fresh salad and talattouri.

Tip: In Cyprus souvla is the king of Sunday and holiday family barbecues, cooked for hours on a motorised rotisserie – patience is everything: slow, medium heat melts the fat and connective tissue in the shoulder.