There are many tasty ways to cook a lamb.
You could roast a leg of lamb in the oven, or take it to a bakery or restaurant owned by friends.
You might dig a pit in the ground in the Eastern fashion, set a long, clay pot in the earth, mound hot coals all around and then bury it. Or, you could use a China box, the Cuban way — a wooden box lined with steel that becomes an oven —and heap glowing coals on top of the lid until it's all done.
But for many, on this Sunday of Orthodox Easter, there is only one way, the old way; the never-changing way: a lamb on a spit, turning over coals.
"The lamb on the spit, turning, going round and round so God can see...