Oaxacan-Style Lamb Pit Barbeque - Rick Bayless

Ingredients

• 1 1/2 heads garlic, cloves broken apart but not peeled (divided use)
• 1/3 cup vegetable oil
• 6 ounces (about 24) dried guajillo chiles, stemmed, seeded, deveined (if you wish) and torn into large flat pieces
• 2/3 cup apple cider vinegar
• 1 teaspoon ground cinnamon, preferably canela
• 1 teaspoon fresh black pepper
• 1/2 teaspoon cloves
• 1/4 teaspoon salt
• 2 tablespoons sugar
• 1 small (about 30 pounds dressed weight), lamb, separated into large (primal) cuts
• 3 pounds (6 large) white onions, chopped into1/2-inch pieces
• 3 pounds carrots, peeled (if you wish) and cut into 1/2-inch pieces
• 10 bay leaves
• A handful of fresh thyme sprigs (or 1 1/2 teaspoons dried)
• A handful of fresh marjoram sprigs (or 1 1/2 teaspoons dried)
• About 4 ounces dried avocado leaves
• 4 2-foot lengths of banana leaf, if available
• Coarse salt, for serving