Gut the lamb, wash it under running water and dry it. Rub it well with salt.
Sew the stomach closed and stick the lamb on a wooden skewer.
Place the skewer on 2 upright prongs 11 3/4″ (30 cm) above the charcoal and rotate slowly.
Roast that way for 3-4 hours. During roasting, smear the lamb occasionally with lard on a stick.
This prevents it from burning.
You'll know when your lamb is well roasted when you poke the clod area and white juices come out.
Take the cooked lamb off and tear it to pieces for serving.
Optionally, toward the end of roasting, you can dip the lard in paprika and smear the lamb with it.