Page 189 - The Lost Ways

to construct a spit above your fire. Be sure to leave enough of the spit stick on the end
and out of the direct heat to be able to easily turn it.

You should always use a thermometer when checking your roast. And in some cases,
doneness is a matter of taste. You can gauge about how much time you need to wait by
these approximate times:

❖ lamb: 30 minutes per pound
❖ beef: 20 minutes per pound

❖ pork: 45 minutes per pound
❖ chicken: 30 minutes per pound
❖ venison: 20 minutes per pound

Treat small game like lamb, and expect 30 minutes per pound. Fish doesn’t take as long,
but because of the possibility of microscopic parasites, you want to be sure it’s well done.
When the skin peels off easily and the meat flakes, it should be ready to go.

On a String

53
This is one of my favorite techniques for roasting smaller game, poultry, and dinner-
sized roasts. If your cooking surface is your fireplace, then this is one cooking method you

53 "Roasting Chicken on a String 'a la Ficelle'", by: jules, (CC BY 2.0)

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