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Showing whole lamb spit-roasted over open flames in a backyard setting at night.

Spit-Roasted Lamb

Got a spit? Use it. Nothing beats the sight and smell of lamb slowly turningover coals, getting golden and crispy on the outside while staying juicyinside. Perfect for feeding the whole crew.
The Cut: Whole lamb leg or even a whole small lamb if you're going big. Make sure it’s well secured.
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Servings: 4 people
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole lamb leg (orlamb shoulder for a smaller feed)
  • Olive oil
  • Garlic,rosemary, oregano
  • Salt, pepper, lemon
  • Spit, charcoal, and patience

Equipment

  • 1 BBQ Spit Roaster

Method
 

  1. Method:
  2. Marinate your lamb overnight in olive oil, herbs, garlic, lemon, and spices.
  3. Mount it on the spit and secure it tightly.
  4. Get your coals glowing and let it cook slowly for 3-5 hours depending on the size. Baste regularly.
  5. Check internal temp – 60-65°C for medium. Rest it 20 minutes before carving.
  6. Serve It With: Bread rolls, tzatziki, and coldbeers. Or go big with salads and roast veg for a full spread.

Notes

Whole lamb leg or shoulder slowly spit roasted over charcoal with garlic, lemon, and herbs. Basted often, the outside crisps while the inside stays juicy. A backyard showpiece made for feeding a crowd, using premium farm lamb with flavour you can trust.