Whole Lamb On The Spit
www.dulwichhillgourmetmeats.com.au
How to Cook a Whole Lamb on the Spit Cooking a lamb on the spit is a classic Aussie way to roast a whole lamb, often done over an open fire or in a rotisserie-style oven. Here’s a recipe and guide...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.dulwichhillgourmetmeats.com.au.
Cooking tools:
- Rotisserie
- Spit
- Butcher's twine
- Instant-read thermometer
- Chef's knife
- Mixing bowl
- Measuring cup
- Measuring spoon
- Grater
- Oven
- Fire pit
- Fork
- Pastry brush
- Cutting board
- Carving knife
- Carving fork
- Aluminum foil
- Zip-top bag
- Kitchen towel
- Plate
- Saucepan
- Spoon
- Garlic press
- Citrus press
- Tongs
- Serving platter
Ingredients
- 1 whole lamb (about 9-14 kg, depending on size)
- 4-6 garlic cloves (smashed)
- 1/4 cup olive oil
- 2-3 tablespoons fresh rosemary (or 1 tablespoon dried)
- 2-3 tablespoons fresh thyme
- 1-2 tablespoons lemon zest
- 1/4 cup lemon juice
- 1 tablespoon salt
- 1 tablespoon black pepper
- 2 cups white wine (optional, for basting)
- 1-2 cups water or stock (for moisture, optional)
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