Whole Lamb On The Spit

How to Cook a Whole Lamb on the Spit

Cooking a lamb on the spit is a classic Aussie way to roast a whole lamb, often done over an open fire or in a rotisserie-style oven. Here’s a recipe and guide to putting a lamb on the spit.

Ingredients:

• 1 whole lamb (about 9-14 kg, depending on size)

• 4-6 garlic cloves (smashed)

• 1/4 cup olive oil

• 2-3 tablespoons fresh rosemary (or 1 tablespoon dried)

• 2-3 tablespoons fresh thyme

• 1-2 tablespoons lemon zest

• 1/4 cup lemon juice

• 1 tablespoon salt

• 1 tablespoon black pepper

• 2 cups white wine (optional, for basting)

• 1-2 cups water or stock (for moisture, optional)

Equipment:

• A rotisserie or spit

• Heavy-duty twine or spit rods to secure the lamb

• A meat thermometer (optional but helpful)

Directions:

1. Prepare the Lamb:

• Begin by cleaning and trimming the lamb if needed. Remove any excess fat, but leave some to ensure the lamb stays moist during cooking.

• Butterfly the lamb by cutting along the backbone and spreading it open. You can ask your butcher to do this or do it yourself with a sharp knife. This helps the lamb cook more evenly.

2. Marinate the Lamb:

• In a bowl, combine the olive oil, garlic, rosemary, thyme, lemon zest, lemon juice, salt, and black pepper.

• Rub this marinade all over the lamb, ensuring it’s covered everywhere. Don’t forget to rub some of the mixture under the skin.

• Allow the lamb to marinate for at least 4-6 hours, or overnight in the fridge if possible, to let the flavours develop.

3. Prepare the Spit:

• Secure the lamb onto the spit, making sure it’s balanced. Use twine or spit rods to attach the lamb securely. The lamb should rotate evenly during cooking.

• You may want to tie the legs and arms of the lamb to the spit for extra stability.

4. Set Up the Fire or Rotisserie:

• If you’re using a rotisserie, preheat it to a medium-high heat (about 175°C).

• For a traditional spit roast over an open fire, set up a two-zone fire. Have a hot side for searing and a cooler side for slow cooking. You want the heat to be indirect so the lamb cooks slowly and evenly.

5. Cooking the Lamb:

• Place the lamb on the spit over the fire or in the rotisserie.

• If using a rotisserie, set it to turn the lamb slowly and evenly.

• If roasting over an open fire, rotate the lamb every 20-30 minutes, ensuring it cooks evenly. The general rule of thumb is about 1 hour of cooking time per 2.2 kg of lamb.

• Optionally, you can baste the lamb every 30 minutes with a mixture of white wine or stock to keep it moist and add flavour.

6. Check for Doneness:

• The lamb is ready when the internal temperature reaches around 57°C for medium-rare or 63°C for medium.

• You can also test by inserting a fork and checking if the meat pulls away easily from the bone.

7. Rest the Lamb:

• Once the lamb is done, remove it from the spit and let it rest for 15-20 minutes. This allows the juices to redistribute and the meat to firm up, making carving easier.

8. Carve and Serve:

• Carve the lamb into slices or pieces and serve it with your favourite sides. Traditional sides include roasted potatoes, a fresh salad, or a tangy tzatziki sauce.

Tips:

• Fire Control: Make sure your fire or rotisserie heat stays consistent. If it’s too hot, the outside will burn before the inside cooks through.

• Flavours: You can adjust the herbs and spices according to your preference. Mint, cumin, and paprika are great additions for a more unique flavour.

• Moisture: Basting with wine or stock helps to keep the lamb moist during the long cooking process.

Enjoy your delicious spit-roasted lamb – it's perfect for a big gathering or a special occasion!

This version uses Australian spelling and expressions where relevant. Enjoy the cooking!

Sure! Here’s the recipe rewritten in the Greek style, with the addition of oregano and Greek seasoning:

How to Cook a Whole Lamb on the Spit - Greek Style

Cooking a lamb on the spit is a traditional Greek way of roasting lamb, often done over an open fire or in a rotisserie-style oven. The lamb is flavoured with fragrant herbs like oregano and garlic, making for a delicious and aromatic dish. Here’s how to do it Greek style!

Ingredients:

• 1 whole lamb (about 9-14 kg, depending on size)

• 6-8 garlic cloves (smashed)

• 1/4 cup olive oil (extra virgin)

• 2-3 tablespoons dried oregano (Greek oregano if possible)

• 2-3 tablespoons fresh thyme (optional)

• 1-2 tablespoons lemon zest

• 1/4 cup fresh lemon juice

• 1 tablespoon salt (preferably sea salt)

• 1 tablespoon black pepper

• 2 cups white wine (optional, for basting)

• 1-2 cups water or chicken stock (for moisture, optional)

• 1 tablespoon paprika (optional for extra colour and flavour)

Equipment:

• A rotisserie or spit

• Heavy-duty twine or spit rods to secure the lamb

• A meat thermometer (optional but helpful)

Directions:

1. Prepare the Lamb:

• Begin by cleaning and trimming the lamb. You can ask your butcher to trim it or do it yourself. Remove any excess fat but leave a little so that the lamb stays juicy during the roasting process.

• Butterfly the lamb by cutting along the backbone and spreading it open, which ensures even cooking. This can also be done by your butcher.

2. Marinate the Lamb:

• In a bowl, mix together the olive oil, smashed garlic, oregano, thyme (if using), lemon zest, lemon juice, salt, black pepper, and paprika (if using).

• Rub this marinade all over the lamb, making sure to coat every part of it well. Don’t forget to rub some of the mixture underneath the skin too.

• Allow the lamb to marinate for at least 4-6 hours, or even overnight in the fridge, to allow all the flavours to really penetrate the meat.

3. Prepare the Spit:

• Secure the lamb onto the spit, making sure it is evenly balanced. Use twine or spit rods to ensure the lamb is firmly in place and rotates smoothly.

• You can tie the legs and arms of the lamb to the spit for extra security.

4. Set Up the Fire or Rotisserie:

• If using a rotisserie, preheat it to a medium-high heat (around 175°C).

• If cooking over an open fire, set up a two-zone fire – one side should be hotter for searing, and the other side cooler for slow roasting. You want the lamb to cook indirectly to ensure it stays tender and juicy.

5. Cooking the Lamb:

• Place the lamb on the spit over the fire or in the rotisserie.

• If using a rotisserie, make sure it rotates slowly and evenly.

• If roasting over an open fire, rotate the lamb every 20-30 minutes to ensure it cooks evenly on all sides. For a whole lamb, the general rule is to cook for about 1 hour per 2.2 kg of meat.

• Optional: Baste the lamb every 30 minutes with a mixture of white wine or chicken stock to keep it moist and add extra flavour.

6. Check for Doneness:

• The lamb is done when the internal temperature reaches 57°C for medium-rare or 63°C for medium.

• Alternatively, you can insert a fork and check if the meat pulls away easily from the bone.

7. Rest the Lamb:

• Once the lamb is done, remove it from the spit and allow it to rest for 15-20 minutes. This helps the juices to redistribute and makes the lamb easier to carve.

8. Carve and Serve:

• Carve the lamb into slices or pieces and serve. For a traditional Greek touch, serve it with roasted potatoes, a Greek salad (tomatoes, cucumbers, olives, and feta), and a side of tzatziki sauce.

Tips:

• Fire Control: If cooking over an open fire, be sure to manage the heat carefully. A steady, even heat will ensure the lamb doesn’t burn on the outside before cooking through.

• Flavours: Greek lamb is all about the oregano, so don’t skimp on it! You can also add a little extra garlic and a pinch of cumin for added depth of flavour.

• Moisture: Basting with wine or stock helps keep the lamb moist and adds an extra layer of flavour. You can also use a bit of olive oil mixed with lemon juice and oregano as a baste.

Traditional Greek Touches:

• Serve with a fresh Greek salad, pita bread, or roasted vegetables like potatoes, carrots, and eggplant.

• For an extra authentic touch, drizzle some extra olive oil and sprinkle fresh oregano over the lamb before serving.

Enjoy your delicious Greek-style spit-roasted lamb – it’s perfect for family gatherings, holidays, or any special occasion! Kali orexi! (Bon appétit in Greek!)