Recipes


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, cooked over charcoal on our Heavy Duty Spit.

Ingredients:

Ø  1 Whole Lamb, Dressed

Ø  Olive Oil

Ø  Lemon juice

Ø  Sea salt

Ø  Pepper

Ø  Crushed Greek Oregano)

Ø  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.

 

Spit Roasted Suckling Pig

Ingredients

Ø  10 12 kg Suckling Pig

Ø  10 Crushed Garlic Cloves

Ø  5 Rosemary Sprigs

Ø  5 Thyme Sprigs

Ø  Olive oil

Ø  Sea salt  

Preparation

On your Heavy Duty Spit build a charcoal fire approx 2 hours before starting to roast.

Attach a 10-12 kg suckling pig onto the spit bar and attach prongs, back brace and leg holders to the pig. Using a heavy-duty trussing needle and twine, tie the pig to the spit behind the head and close to the tail. Stuff the belly with 10 crushed garlic cloves, 5 rosemary sprigs and 5 thyme sprigs. Using a small trussing needle and twine, sew the belly shut. Brush the pig with olive oil.

Place the spit over the fire on your Heavy Duty Spit and spread the coals so they are under the shoulder and thighs. Turn on the spit.

Set an oven thermometer next the pig. The ambient temperature should stay between 110 and 120 C. Add a layer of fresh coals every 30 minutes, as needed; although you will likely use 10 kgs of coals, it’s a good idea to keep up to 20 kgs on hand. Roast the pig for about 2-3 hours, or until a meat thermometer inserted in the thickest part of the shoulder and rear haunch registers 65 C.

Remove the spit from the heat and let the pig rest for 30 minutes. Transfer the pig to a large work surface lined with heavy-duty foil. Untie the pig from the spit. Discard the twine, peel off the skin, carve the meat, sprinkle with sea salt and serve.

 

Honey-Soy Chicken 

Ø  2 (Size 12) Chickens

Ø  Salt and freshly ground pepper

Ø  1/4 cup vegetable oil

Ø  2 tsp sesame oil

Ø  2/3 cup soy sauce

Ø  6 tbsp honey

Ø  6 tbsp dry sherry

Ø  4 cloves garlic, minced

Ø  2 tsp finely grated fresh ginger or 1 tsp. ground ginger

Ø  1 tsp salt

Remove all fat and wing tips from chicken. Sprinkle inside of chicken with salt and pepper. Prepare chicken for rotisserie by trussing wings and legs t body with skewers and string. Introduce spit through body cavity and secure with clamps. Roast over medium-low heat on your 3 Tier Spit with charcoal pushed to sides of grill.

Roast for 1 hour 20 minutes or until done. Meanwhile, combine remainder of ingredients and cook in saucepan for 5 minutes. During last 20 minutes of roasting; brush chicken with marinade every 5 minutes. Remove from spit and let cool 10 minutes before carving into serving pieces.

 

Barbecued Beef Round on French bread 

  • 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

Day before: Wipe beef with damp paper towels. Place in shallow baking dish. In small bowl, combine oil, tomato sauce, lemon juice, bay leaf, salt, pepper and rosemary. Pour over beef. Refrigerate, covered, overnight; turn meat at least twice.

Next day: Remove beef from refrigerator 1 hour before roasting. Leave in marinade and turn occasionally. Secure roast on spit, balancing evenly.

Insert barbecue meat thermometer into thickest part; be sure it doesn't touch the spit. Adjust spit 15-20 centimeters from charcoal on your weekender spit. Place foil drip pan under toast to catch drippings. Roast, basting occasionally with marinade, 1 3/4 hours or until meat thermometer registers 150 degrees for medium rare.

To serve: Remove meat from spit to carving board. Let stand 10 minutes before carving. Slice thinly. Serve on slices of buttered French bread, with meat juices.

 

Spit Roast Chicken

 Ingredients

Ø  3 Small Onions, Finely Chopped

Ø  150g Chicken Livers, Coarsely Chopped

Ø  200g Bacon Rashers

Ø  Large Handful of Thyme, Finely Chopped

Ø  Large Handful of Rosemary, Finely Chopped

Ø  Size 15 Chicken, Whole

Ø  100ml Olive oil

 

Mix the chopped onions, livers, bacon rashers and half of the herbs together.

Push the stuffing into the cavity of the chicken and secure the open ends using a trussing needle and kitchen string.

Carefully push the chicken onto a spit bar from your Camper Spit and roast over charcoal for about 1 hour and 30 minutes.

Mix the olive oil and remaining herbs together and baste the chicken with this while turning the spit regularly. If you are using the oven method, simply pour the marinade over the chicken as it goes into the oven.

Serve the chicken hot, with the delicious cooking juices poured over.