How to Cook a Whole Lamb on a Spit Rotisserie

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In this video we show you how to prepare, mount and cook a whole lamb on a spit rotisserie.

Cooking a whole lamb on a spit is easier than you think and is a great way to entertain, amaze and feed your family and friends at weddings, birthdays or on a Sunday afternoon gathering.

Follow the steps in this video to learn what accessories you will need to mount a lamb on a spit rotisserie and how to easily get them in place plus how to prepare the animal with herbs and spices to give it that extra special taste.

We cooked a 13.5kg lamb in this video by firstly washing it to remove any excess wool or dirt. Next we used a combination of slat, pepper, cumin and oregano on the inside and outside of the animal as well as garlic, onion and rosemary on the inside of the animal. This gives the meat amazing flavour.

To mount the lamb on the Flaming Coals Spartan spit rotisserie we used a deluxe back brace to secure the spine of the animal to the skewer so that the meat doesn't shift side to side whilst cooking. We used two 2-fork prongs to secure the front and back shoulders of the animal to the skewer along with a leg bracket at each end of the skewer to secure the legs of the lamb. Using a leg bracket helps avoid the legs flopping around during the cook. Finally, we used a counter balance weight to counteract the weight of the animal to ensure an even cook of the animal as it turns and no stress on the motor and its gears.

We cooked this lamb over Mallee Root charcoal but there are many different types available with various pros and cons.

Once the lamb is on the spit and turning, there's not much else you need to do except wait and occasionally baste the meat. During the cook we basted the outside of the lamb a few times with a mixture of lemon juice and olive oil. Basting the animal keeps the meat moist during cooking.

4 hours later, the lamb was cooked and it was delicious! To check your lamb is safe to eat the internal temperature of the meat should be no less than 60C (Rare), 65c (Medium) or 75C (Well done).

You can check the products used in this video on our website.
Just click the links below

Flaming Coals Spartan Spit Roaster

Advanced Spit Roast Pack

Deluxe Back Brace

Counter balance weight

Stainless Steel Carving Tray

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[MichaelHull-yi]

Very well teacher, explained, I try this one for the very 1st time on my birthday 25/10, .tomorrow

[wolfpackerboy]

Well done so easy the way you explain it.

[stevecarlson]

Great video, thank you for sharing. You suggest marinating the lamb overnight. Sounds great — do you have suggestions for keeping the lamb cool overnight?

[stephanpotgieter]

Ok so, in South Africa, we like to have a tray with the veg and potatoes, with the drippings. Creating a nice gravy. We do this with a gas spit. However, how do you do the same for a charcoal spit?

[nadk]

Hi there, great video! I did exactly the same as you but the leg and shoulder came out quite tough and dry. It was on the spit for a total for 4 hours. Please help me lol. Any advice?

[duncansaliba]

Hi im looking buying a spit how big is this one you're using .. cheers

[garyhewitt]

Sorry what was the charcoal you’ve used

[onniprestidge]

If I have a full lamb, would your recommend shaving to leave the skin on or would you skin it?

[krisb]

The neck should be lower more level with the back so it doesn't burn