Lamb on the Spit

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 roast, cooked over charcoal on our Heavy Duty Spit.

Ingredients:

• 1 Whole Lamb, Dressed
  
• Olive Oil
  
• Lemon juice
  
• Sea salt
  
• Pepper
  
• Crushed Greek Oregano)
  
• Crushed Garlic

Preparation:

Tip: The best size lamb for spit roasting is generally around 10 – 12 kgs. Cooking time is 3-5 hours.

Start the fire about 2 hours before cooking in your Dizzy Lamb Heavy Duty Spit.

Sprinkle the inside of the lamb liberally with salt and pepper and rub in. Lay the lamb on a flat surface and pass the spit bar between the hind legs, through the stomach cavity and out through the mouth. The lamb's spine should be straight along the line of the spit bar. Make sure the prongs are attached to the chest and buttocks of your lamb. Tie the front and hind legs to the leg holders. Clamp the middle of the lamb to the spit along the spine.  Sew the stomach cavity closed with butcher's twine or stainless steel wire (use pliers). The lamb should be attached securely and not slip when turned.

With hands rub the entire lamb with lemon juice and oregano.

Place the spit over the fire and spread the coals so they are under the shoulder and thigh (thickest parts).

Make a mix of olive oil, oregano, pepper and sea salt and keep by the lamb along with a clean brush to baste the lamb as it cooks.

At the beginning, the lamb needs to be positioned at the spits highest position, this is required for approx 1 hour then the lamb can be lowered as required. Once the fire settles and the lamb is golden all around and starting to crisp, you will notice that the lamb will start to sweat and juice will start to drip from the carcass.

Replenish charcoal as needed. Brush occasionally with the oil mixture.

Cooking time will depend on the size of the lamb. The skin on the legs and chest of the lamb will crisp and crack open. The color should be a deep brown.

Testing: With a meat thermometer, internal temperature at the thickest part should be around 65°C for medium. If you don't have a meat thermometer, stick a knife or skewer into the thigh (thickest part). The juice should run clear.

Lift the spit with the lamb and place on carving surface. Remove wire, ties, clamps, or straps, and carve.