/ck/ - Food & Cooking

We have lambs and mutton at our disposal. In Spring, we will butcher for the first time. It will be done by us, NOT a butcher/processor.

is there specific cuts one is supposed to use, or is it just pile random meat on a spike? what aboot fat? yes fat? no fat? some fat?

what seasonings are traditionally used? are traditional seasonings the way to go, or should I use something closer to the seasoning palate we tend towards at our house? eg: paprika, chilli powder, black pepper, garlic, salt, sage, rosemary.