My husband and I desperately want to barbecue a whole sheep or a whole (or quartered) goat, and the method would preferably begin by digging a pit. Can anyone help us figure out how to do this? Basically we just want to dig a pit and cook meat in it, and it doesn't matter if it's Berber-style lamb or Texas-style cabrito or Owensboro-style mutton . . . We haven't been able to turn up much online, so we thank you in advance for any tips or advice you can give us.
Check back here and below for a full account of next Saturday's adventure in meat.