flipRoasted Lamb Leg for the Sacrifice (Meria with Herbs)
Roasted Lamb Leg for the Sacrifice (Meria with Herbs)
Why this dish? Before setting sail for Colchis, Jason and the Argonauts offer sacrifices to the gods — especially to Apollo of Embarkations. According to Greek custom, they burned bones wrapped in fat for the gods, and the heroes shared the roasted meat on spits. This is the meal of departure and victory.
Pieces of lamb rubbed with oil, salt, and herbs from the hills, roasted on a spit over embers and basted with their juices. The meat of grand occasions, eaten only on feast days and sacrifices.
Approach the altar, stranger, and see how we honor the gods. On the shore of Iolcos, before casting off, I had the spits set up and the fat burned so that Apollo might guide my prow. The portion of the Immortals rises in smoke; ours we roast slowly, rubbed with salt and those herbs that perfume Mount Pelion where wise Chiron raised me. Eat with my companions — he who shares the meat of the sacrifice also shares my oath.
- •Lamb shoulder or leg — a fine piece (sacrificial meat)
- •Olive oil — generously (anointing)
- •Wild oregano and thyme — a handful (fragrance)
- •Sea salt — as needed (seasoning)
- •Honey — a little (glaze for the roast)
Roasted Lamb Leg for the Sacrifice (Meria with Herbs)
Pieces of lamb rubbed with oil, salt, and herbs from the hills, roasted on a spit over embers and basted with their juices. The meat of grand occasions, eaten only on feast days and sacrifices.
Why this dish? Before setting sail for Colchis, Jason and the Argonauts offer sacrifices to the gods — especially to Apollo of Embarkations. According to Greek custom, they burned bones wrapped in fat for the gods, and the heroes shared the roasted meat on spits. This is the meal of departure and victory.
Approach the altar, stranger, and see how we honor the gods. On the shore of Iolcos, before casting off, I had the spits set up and the fat burned so that Apollo might guide my prow. The portion of the Immortals rises in smoke; ours we roast slowly, rubbed with salt and those herbs that perfume Mount Pelion where wise Chiron raised me. Eat with my companions — he who shares the meat of the sacrifice also shares my oath.
Ingredients (period version)
- Lamb shoulder or leg — a fine piece (sacrificial meat)
- Olive oil — generously (anointing)
- Wild oregano and thyme — a handful (fragrance)
- Sea salt — as needed (seasoning)
- Honey — a little (glaze for the roast)
Ingredients
- Leg or shoulder of lamb (in pieces) — 1.2 kg (main meat)
- Olive oil — 4 tbsp (marinade)
- Dried oregano — 2 tbsp (fragrance)
- Fresh thyme — a few sprigs (fragrance)
- Salt and a little honey — 1 tsp honey, salt to taste (seasoning and glaze)
- Lemon juice (or grape verjus) — 1 lemon (brightness)
Method
- Mix oil, oregano, thyme leaves, salt, honey, and lemon juice for a marinade.
- Coat lamb pieces and marinate at least 2 hours (ideally overnight).
- Preheat oven to 200°C (or prepare a charcoal barbecue).
- Roast pieces on a rack, turning and basting with marinade, 30-40 min depending on size, until nicely browned.
- Let rest 10 min, sprinkle with fresh thyme, and serve with barley flatbreads.
How it was made : In a Greek sacrifice (thysia), the thigh bones (meria) wrapped in fat were burned for the gods — a division codified by the myth of Prometheus — while mortals consumed the meat roasted on spits (obeloi). Meat was a luxury mainly tied to religion: lamb was rarely eaten outside festivals.
The contemporary twist : Arrange the pieces skewered on long wooden sticks planted in a board, evoking ancient obeloi, with a small bowl of thyme honey on the side.
Jason · Charactorium
