How to Cook the Perfect Lamb on a Spit Rotisserie

If you’ve ever had lamb on a spit, you know it’s bloody good—crispy skin, juicy meat, and that unbeatable smoky flavour.
But if you’ve never done it yourself, you might be wondering:

• How long does it take?
• How do I season it?
• Do I need to stand there turning it manually? (No mate, get a motor.)     

Cooking a lamb on a spit isn’t hard, but a bit of prep and patience will get you the best results. Here’s how to do it without stuffing it up. 

What You’ll Need
Before you get started, make sure you’ve got:

• A solid spit rotisserie – You don’t want something flimsy that struggles to turn a full lamb.

• Lump charcoal – Skip the cheap stuff; you want proper heat.

• A meat thermometer – Helps you avoid serving up raw lamb.

• Good seasoning – Garlic, rosemary, lemon, salt, and pepper never fail.        

Prepping the Lamb
First things first—get yourself a good lamb. Around 15-20kg is perfect for spit roasting.

1. Seasoning the Lamb
Keep it simple but generous. Here’s a classic Greek-style mix:

• Garlic – Plenty of fresh cloves, minced
• Rosemary & Oregano – Traditional and works every time
• Lemon Juice – Cuts through the fat and adds flavour
• Salt & Pepper – Don’t be shy; lamb loves salt
• Olive Oil – Helps everything stick                       

Or try Traditional Greek Lamb Rub by Flaming Coals