How to cook a whole lamb on a rotisserie spit

On Ev's shed I show you how to cook a whole lamb on a rotisserie spit Greek style. How to baste the lamb using butter, sea salt, pepper and lemon, this will make the lamb meat moist and the skin crispy. I use 4kg of briquettes to get the fire started and then 10kg of charcoal over the coarse of the cooking.
The lamb is 17kg and fed 25 people. Cooking time was 4.5hrs. I wanted to slow cook the meat and not dry it out. This worked out well as the the lamb meat cooked right through and stayed moist. I suggest that you cut the meat and serve from the rotisserie spit. This keeps the meat hot and moist and guests can the select the cut they want to eat.
If you can try to setup and season the lamb on the rotisserie rod the day before. Watch How to season and set up a lamb on the rotisserie spit.
Enjoy.

[ntinaallig]

I am from Greece and I have to say that the video is the best I ve ever seen. Grilling lamb on charcoals with the proper way

[kjk]

In Croatia we also drizzle the lamb with bear while on a spit, gives it a fantastic taste.

[SuperRiverRat]

Ive spit roasted lamb a few times but I still like to see what other more experienced guys do and your video was simple and great. Thank you.
I do similar but with my baste I use olive oil, lemon and oregano. Salt and cracked pepper liberally to start.
You have motivated me to do another one next weekend after fartoo long!
Thanks

[spentheman]

I LOVE eating lamb. No matter how people prepare it, I STILL will eat it.

[telosfd]

Nice spit, nice coals, nice tying of the lamb, good belly tailoring, nice lamb. Salt and peper only inside belly, no batter, just lemon oil and origano out side during roasting. At the begining a litle bit higher (250mm) at the first hour when coals are in hight heat, after the heat reduce in possition like you have it now. At the end you can see that the best part of the lamd the skin, its burn more than regular and the meat inside getting dry. I like it any way and i ask you understanding for my remarks.

[ypnos]

Well done. Thanks for the reminder of a lot of little details.

[gardnerbrook]

Great video. So hungry now! Missing Australia so much! Cheers from Batam, Indo!

[Tactical_DZ]

I can smell it through the camera, well done 💯🍻

[pOOkiNG]

Thanks, great help, doing this for the first time for my family
.

[adamm]

Really amazing cooking. Getting that balance of crispy, juicy, and tender is what all chefs strive for. One suggestion to your amazing lamb, try some hardwoods with your coals, I'm bet a few chunks of oak will really add a nice aroma. Wonderful job! Can't wait to buy/build me one of these

[yoho]

Hi nice video👍🏼 what did you put inside/ stuffing the lamb?
Thanks

[kreewereigwilliams]

What is the incidentals about the type and size of drive motor

[hopebezuidenhout]

You Sir have done it by far the hard way.

[PrinceOfBabylons]

Nice 👍🏼 where you buy the grill from ?

[IvanIvanov-vypt]

Would this be Australian lamb? Does the breed of lamb matter at all preparing it this way?

[BPReefer]

Id like to know what width pulley you use. The A type pulleys are suitable for 13mm wide belts & type B pulley's are suitable for 17mm belts.

[itsthemuscledad]

where did you buy that spitroaster sir, what brand and model and how much?

[hashiramasenju]

What kind of pole you got there.? I’m making a home made one.

[markmanwaring]

what is the power plant on your spit mate ? You don't cover the back or side to keep heat in ? I wan't to build one into the outdoor kitchen on my next place

[alexalexandrovich]

Good day.
Great job I really like it! Could you advice please what is a lowest height from the skewer to the surface of the charcoal? I mean the lowest cooking height. Thanks in advance, Alex