Recipes

Traditionally Lamb on the spit is often cooked on special occasions and at Easter time - the air is filled with the smell of lamb or kid roasting on spits. Some are modern motorized rotisseries, requiring little supervision, and others are turned by hand for hours, with family and friends taking turns, all the while enjoying the camaraderie of the day.

This recipe is for lamb on a spit, cooked over charcoal on our Heavy Duty Spit.

Ingredients

• 10 12 kg Suckling Pig
  
• 10 Crushed Garlic Cloves
  
• 5 Rosemary Sprigs
  
• 5 Thyme Sprigs
  
• Olive oil  
  
• Sea salt

Ingredients

• 2 (Size 12) Chickens
• Salt and freshly ground pepper
• 1/4 cup vegetable oil
• 2 tsp sesame oil
• 2/3 cup soy sauce
• 6 tbsp honey
• 6 tbsp dry sherry
• 4 cloves garlic, minced
• 2 tsp finely grated fresh ginger or 1 tsp. ground ginger
• 1 tsp salt

Ingredients

• 2.5 kgs Eye of Round Roast
  
• 1/2 cup Salad Oil
  
• 1/4 cup Lemon Juice
  
• 1 tsp salt
  
• 1 1/2 tsp dried rosemary leaves
  
• 1 loaf French bread
  
• 1/2 cup tomato sauce
  
• 1 bay leaf, crumbled
  
• 1/4 tsp pepper

Ingredients

• 3 Small Onions, Finely Chopped
  
• 150g Chicken Livers, Coarsely Chopped
  
• 200g Bacon Rashers
  
• Large Handful of Thyme, Finely Chopped
  
• Large Handful of Rosemary, Finely Chopped
  
• Size 15 Chicken, Whole
  
• 100ml Olive oil