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In this post, I'd like to share with you a great recipe for spit roast lamb that we use all the time and everyone loves it. The lamb recipe was used by my father year after year for Easter, Christmas, or any other event where he wanted to impress, and that he did. This lamb on the spit recipe has brought our family together for years and we now hope that it will create long-lasting memories for you as well.
Ingredients:
TIP: Skewer the lamb first before you start to cover it with herbs and spices. Trying to truss the lamb afterwards can be quite messy. The order I go in is as follows:
1. Truss the lamb but don't sew the cavity
2. Make small cuts in all thick parts of the lamb, inside and out, and inset the sliced garlic cloves.
3. Fill the cavity with oil, salt spices, onion and rosemary
4. Sew the cavity and proceed to season the outside of the lamb
Take a look at our previous blog post on how to marinate a whole lamb.
Attaching it to the spit:
1. You'll need a skewer at least 1300mm long, 2 large prongs, 1 back brace, 2 leg brackets, stainless steel wire and a basting mop 2. Pass the skewer through the front and back cavities of the lamb 3. Pierce the back brace through the spine of the lamb so that the U shape of the back brace straddles the skewer and the flat plate is on the back of the animal. Do not over-tighten the back brace and you can snap the spine. 4. Insert one large prong through each set of legs, front and rear. 5. Bend the legs to fit inside the V shape of the leg brackets and use some wire to hold them in place if required. 6. Stich up the stomach cavity either using wire or a needle and thread to seal in the juices from the onions 7. If the neck on the lamb is long, I'd recommend tieing it down with some wire, otherwise, you'll find that it'll burn 8. Once the lamb is correctly affixed to the skewer, you're ready to add the whole lamb to a spit. 9. Make sure the animal is balanced to ensure even cooking. For more information on this, take a look at our video on how to balance the lamb correctly
Basting:
Trust me when I say, once you've cooked a whole lamb on a spit, you'll never be satisfied with a basic leg of lamb in the kitchen oven ever again!
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