A guide on choosing the right stuffing for a whole animal.
An Australian favourite is undoubtedly spit-roasting lamb or a suckling pig. The infusion of various cultural recipes on how to prepare the ideal piece of meat has significantly advanced the evolution of cooking whole animals. Today, we’ll go through how to season lamb or hog on a spit roaster and what kind of stuffing to use.
The best way to prepare a whole lamb is to stick strictly to traditional methods. We usually use olive oil, lemon, garlic, and rosemary as our main components. Both whole onions and spring onions perform admirably. By including these, the flavours and aromas are improved, and the meat is given moisture, making for a deliciously tender dish. The ideal seasoning for obtaining the best flavours is also our Traditional Lamb seasoning.
To bring out the best flavour of the pork while roasting a whole pig, we suggest filling it with loin meat, raisins, and apples. Furthermore, by adding loin meat, you not only increase the amount of wetness, but you also fill out the cavity, making it easier to serve larger crowds. Always check to see that the entire animal is properly stitched up to preserve the lovely flavours and spices inside. Cooking wire or butcher’s twine are suggested. Please ensure that all safe internal cooking temperatures have been attained before carving because you are adding meat inside the meat.
What to Stuff A Whole Animal with While Spit Roasting
Download our spit roast recipe guides for more advice and guidance.
Want to learn from experienced pitmasters how to create delicious barbecue? Check out online BBQ Masterclasses.
