The lamb is carefully cleansed, the intestines are removed (lungs, liver and heart) and impaled on a skewer. On the back we break the hole through which we place the wire and tighten the lamb on the skewer. We sprinkle the abdominal cavity with coarse salt. We cut the front legs in the knee; we cut the holes on the abdomen and close the stomach with the lower leg ("paprčnjak). We tie the neck with the wire and tighten it well. We move the back legs over the skewer, we pass one leg through the other`s tendon and tie both with the wire and tighten it well. The lamb is roasted on a light heat that should be away from it at least 40 centimeters. After about 45 minutes, when the lamb is well warmed, we gradually add embers under the legs and shanks. After another 1.30 hours of roasting on light fire, we order a stronger fire and let the embers under the lamb for about 120 minutes. The roasted lamb is cut into large pieces and served hot.