How To Prepare A Whole Lamb For A Spit Rotisserie - Marinading Overview

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How to spit Roast Recipe

So here i've prepared a 17kg Lamb for a BBQ Spit Rotisserie. I've put a basic rub on here consisting of a mixture of salt, pepper, cumin and smokey paprika with olive oil.

Just really rub it around and fill the stomach cavity. Go to town with it put what ever your favourite spices are, or what ever you would cook with in your normal over is going to be fine on a spit roaster.

I also like to some crushed up onion and garlic with fresh rosemary into the cavity of the stomach. All of that will infuse into the meat and create a great flavour. Just crush it up and throw it in.

After you have the lamb all nice and ready, you'll need to sew up the stomach cavity to keep all the beautiful flavours inside so they don't fall out as it rotates on the skewer. we prefer to use stainless steel wire

Then it will be time to get the skewer and all braces so that it spins evenly on the skewer.

Ideally you'd want to marinade your full lamb ready for your spit the night before or at least a few hours so that the flavours have time to blend with the meat.

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[Muzammil]

how early before actual cooking we have marinate