A guide for seasoning a whole lamb for spit roasting
My preferred way of spit roasting is to cook a whole lamb on a large spit roaster. True, there are specific lamb cuts, like a leg of lamb or lamb shoulders (used for gyros), that also taste fantastic on a spit roast, but nothing beats to a whole lamb on the spit.
It’s simple to forget what herbs and spices you used to create those delicious flavours because even the most avid spit roasters don’t do it every week.
When it happens, you assume you’ll remember, but six months later, when you’re getting ready to cook your next lamb, you have no idea what you did!
This time, I made the decision to film the procedure so that I would never doubt my decision again.
I typically request a 17kg lamb from the butcher since I’ve found that this is the weight at which lamb tastes its best. Even though there is still a lot of flesh on it, if it is any heavier, the lamb may become too tough and greasy. In this instance (2014), I spent $7.99 per kg, making the entire lamb (except the head) cost me $135. Considering that there is enough meat to feed 25–30 people, the cost per person comes to $5.
How To Prepare A Whole Lamb For A Spit Rotisserie – Marinading Overview
I used a basic spit roast lamb recipe rub, which is a combination of salt, pepper, onion powder, garlic powder, cumin, and smokey paprika, to coat the lamb (both inside and out) and infuse it with flavour. Rub additional olive oil over the lamb’s surface to add more moisture if you find that the spices aren’t sticking to the animal.
You’ll probably feel like you’re adding a LOT, but trust me, it’s really not. Make sure to thoroughly rub it around and fill the stomach. Make the most of it. Place your prefered spices or anything else you might use to season a piece of lamb in your standard oven.
In the stomach cavity, I also like to mix fresh rosemary with minced onion and garlic. All of that will flavour the lamb and infuse it with flavour. Just crush it and add it.
After the lamb is prepared, you must sew up the stomach cavity to preserve the delicious flavours inside and prevent them falling as the whole lamb rotates on the spit skewer. You can use a needle and thread, but stainless steel wire is what I like to use.
To give the flavours of the marinade time to blend with the meat, you should ideally marinate the whole lamb the night before or for at least a few hours.
Stay tuned for our next video on how to attach a whole lamb to a spit.
