Or insert slivers of garlic in the meaty bits in the legs, shoulders, backstraps, rub all over with salt, a little pepper, oregano and olive oil, and, if roasting a whole beast on a spit, rub the inside of the ribcage with the above, add two or three quartered lemons (with the rind on) in the ribcage before sewing it up, then cook. Every so often, baste with a mixture of red wine, lemon juice and olive oil. Divine.
Ok! I'm done! *drooling*. :PThis is food porn for me guys. I'm getting off this thread!