Spit-roasting a whole lamb is not just a cooking method; it’s an event. It’s the kind of meal that brings people together, filling the air with the delicious aroma of slow-cooked lamb. If you’ve ever thought about tackling this culinary adventure, here’s everything you need to know to get the flavour and texture spot on.
Why spit-roasting a whole lamb is so special
Spit-roasting is more than just cooking; it’s a show. Watching a whole lamb rotate over an open flame is mesmerising. The process caramelises the skin, locks in the juices, and creates a tender, smoky flavour that’s hard to beat.
Whether you’re hosting a backyard BBQ or celebrating a special occasion, spit-roasting a whole lamb is an impressive centrepiece that guarantees a feast. Plus, it’s surprisingly simple once you get the hang of it.
Choosing the right lamb
When it comes to spit-roasting, the quality of the lamb makes all the difference. At Currumbin Fair Butcher, we offer hormone-free, grass-fed whole lambs that are perfect for the job. Grass-fed lamb has a natural, rich flavour that’s unbeatable.
Pro tip: If you’re new to spit-roasting, start with a smaller lamb (around 15-20kg). It cooks faster and is easier to handle. Don’t forget to ask our butcher to prepare the lamb for the spit. It’ll save you a lot of time.
The setup: What you’ll need
To spit-roast a whole lamb, you’ll need:
- A sturdy spit and motor (it needs to support the weight of the lamb).
- Charcoal or wood for an authentic smoky flavour.
- A meat thermometer to check for doneness.
- Basting tools like a brush or mop.
Setting up your spit takes some patience, but once everything’s in place, you’re ready to roll—or rotate, in this case.
Prepping your whole lamb
Before you start cooking, prep is key. Here’s how to get your lamb ready for the spit:
- Season generously. Rub your lamb with olive oil, salt, pepper, garlic, rosemary, and lemon. These classic flavours work perfectly with lamb. Feel free to get creative with spices like paprika or cumin.
- Secure it properly. Use butcher’s twine and metal skewers to secure the lamb to the spit. Make sure it’s balanced to prevent wobbling during cooking.
If you’re planning to use other lamb cuts alongside your whole lamb—like lamb chops, shanks, or leg of lamb—you can marinate them with similar spices for consistency.
Mastering the cooking process
Cooking a whole lamb on a spit is a slow and steady process. Here’s what to expect:
- Use charcoal or wood and let it burn until you’ve got glowing embers. A steady, medium heat is ideal for lamb.
- Place your lamb on the spit, about 50cm above the heat source. Start the motor and let the lamb rotate evenly.
- Every 20-30 minutes, baste the lamb with a mixture of olive oil, lemon juice, and herbs to keep it moist and flavourful.
- Keep an eye on the heat. Too much heat can burn the lamb, while too little can slow cooking. Adjust the coals as needed.
When is it done?
The cooking time for a whole lamb depends on its size, but as a rule of thumb, it takes about 4-6 hours. Use a meat thermometer to check the internal temperature:
- 60°C for medium-rare.
- 70°C for medium.
- 75°C+ for well-done.
The meat should be tender, juicy, and pull apart easily.
Carving and serving
Once your lamb is cooked, let it rest for 15-20 minutes before carving. This allows the juices to settle, making the meat even tastier. Start by removing the legs and shoulders, then move on to the ribs and loin.
Pair your spit-roasted lamb with fresh salads, crusty bread, and roasted vegetables for a complete meal. And don’t forget a glass of red wine—it’s the perfect match for lamb’s rich flavour.
Why a whole lamb?
You might be wondering, “Why go for a whole lamb when I can just cook a few chops or shanks?” Spit-roasting a whole lamb offers something unique:
- Flavour: Cooking the lamb as a whole keeps it juicy and evenly cooked.
- Versatility: After the feast, use the leftovers for sandwiches, curries, or even lamb soup.
- Tradition: Spit-roasting has been around for centuries. It’s a timeless way to cook and celebrate.
What about decorative cuts?
If you’re not up for cooking a whole lamb, Currumbin Fair Butcher also offers a variety of cuts to suit every occasion. Try our lamb shanks for a hearty stew, or grab some lamb chops for an easy BBQ. Whatever you choose, our grass-fed, hormone-free lamb is always a winner.
Common questions about spit-roasting lamb
Can I use a gas spit instead of charcoal?
Yes, but charcoal or wood gives the lamb a smoky flavour that’s hard to replicate with gas.
What’s the best way to clean the spit?
Scrape off any grease while it’s still warm, then wash with hot, soapy water.
Can I cook other meats on the spit?
Absolutely! If lamb isn’t your thing, you can try pork, chicken, or beef.
Spit-roasting a whole lamb might seem like a big task, but it’s a rewarding experience that brings people together. With the right prep, tools, and a little patience, you’ll end up with a meal that’s as impressive as it is delicious.
Whether you’re spit-roasting or just looking for the best lamb cuts, Currumbin Fair Butcher has everything you need. From whole lamb to chops and shanks, we’re your local spot for high-quality, hormone-free, grass-fed meat. Give it a go – your taste buds will thank you!