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Pseto Arni (Roast Lamb)
From Banquets of the nations, 1911
Serves 1
Traditionally eaten in Greece on Easter Sunday.
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
246Calories
18 gProtein
1 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories246 kcal
Protein18 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.4 g
Total Fat19 g
Saturated Fat8.1 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol70 mg
Sodium60 mg
Potassium255 mg
Calcium13 mg
Iron1.6 mg
Magnesium23 mg
Phosphorus167 mg
Zinc3.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C5.9 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B122.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.1 mg
Folate22 mcg
Choline0.8 mg
Caffeine0 mg
Water92 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 82. The excerpt below is the record exactly as published.
Pseto Arni (Roast Lamb). A whole lamb of the average weight of Is! to 20 lbs., roasted on a spit made out of the branches of a tree about four yards long. The lamb is first cleaned, then salted and peppered, both inside and out. The fire is of wood, made in the open, or, if in a. town, in a courtyard. The lamb is placed at a slight distance from the fire, as it must roast slowly, not quickly. The roasting takes from three to four hours, during which time the spit must be turned briskly and the lamb basted with a preparation of water, lemon juice
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