Goat and lamb are the specialties. They cook the food in a buried pit at low heat, for about ten hours. It is then shipped out by truck, early in the morning. The restaurants, or should I say tables, open between nine and ten o’clock, yes that is a.m.. When they run out of fresh meat, the restaurant simply closes, usually by 1 p.m. or so. You can only keep the stuff heated and fresh for so long. A few restaurants receive a second shipment of meat, in which case you sit there and wait until it arrives.