Description
Marinated lamb or beef is slow‑roasted on a vertical rotisserie, producing a crispy exterior and juicy interior.
Technical
Yogurt marination lowers pH to ~4.5–5.0, reducing protein denaturation temperature and enhancing water‑holding capacity. During vertical roasting at 120–140 °C, surface temperatures reach 140–160 °C, driving Maillard reactions that generate melanoidins, pyrazines and aldehydes, while internal heat (≈70 °C) gelatinizes collagen for tenderness. Continuous rotation renders fat, creating a crisp crust while preserving juiciness.
Science
Primary Reaction
Maillard reaction coupled with protein denaturation and collagen gelatinization
Sensory Profile
Aroma ()
smokyspicynuttycaramelizedherbaceouscharredfat-renderedgarlickyonionyearthy