How to Prepare a Lamb on a Spit for Easter

Lacking inspiration for what to prepare this Easter? Why not try roasting a whole lamb on a spit?

The entire family gathered around to amaze at the sight of a full lamb spinning over charcoal for four hours while trying to pinch that tiny portion of meat without getting burned.

We’ve created a “How to prepare a lamb on a Spit for Easter” instructional video that breaks down each step for you to simply follow in order to make it as simple as possible for you to cook a lamb on a spit this Easter.

How to Spit Roast a Whole Lamb

Recipe:

Attaching it to the spit:

You’ll need a skewer at least 1300mm long, 2 large prongs, 1 back brace, 2 leg brackets,
stainless steel wire and a basting brush.

The lamb is ready to place in the hooded spartan

Put the skewer through the lamb’s front and back cavities.
Pierce the back brace through the lamb’s spine so that the flat plate is on the animal’s back and the back brace’s U shape spans the skewer.
A big prong should be inserted through each set of legs.

Lamb's legs with wires to hold them in place

Use some wire to secure the legs in place after bending them to fit inside the V-shaped leg brackets.
If the lamb’s neck is lengthy, I’d advise tying it down with some wire; otherwise, it will burn.
The entire lamb can now be placed on a spit once it has been securely fastened to the skewer.

The whole lamb is ready to cook in the hooded spartan

To achieve even cooking, ensure that the animal is balanced. Learn here how to balance the lamb correctly

Basting:

To keep the animal moist from the outside, baste it every 20 to 30 minutes with a mixture of olive oil, lemon juice, and salt. Use an enclosed basting jar whenever possible to prevent flies from helping themselves to your marinade.

Cooking time:

The length of time it takes to cook will depend on a variety of factors; nevertheless, to be safe, allow about 5 hours. You may always move the charcoal to the side and lift the lamb to the top of the spit roaster if it’s ready a little earlier to keep it warm without actually continuing to cook. Use a cooking thermometer to check the internal temperature of the meat’s fleshiest area, the legs; when it reaches 75 degrees, the meat is considered to be done.

Believe me when I say that after cooking a whole lamb on a spit, you’ll never be content with a simple leg of lamb in the oven again!

In our Learning and Support Center, there are many different lamb spit roast recipes.

PS. We love it when our customers post pictures of their spit roasts on our Facebook page. Visit our Facebook page to share your spit-roasting photos with our community if you aren’t already a fan.

Check our Range of Spit Rotisseries.

By: Michael Wilkie