How to Roast Lamb on a Spit

Roasting on a spit provides you with a way to cook a large quantity of meat at one time. People in the Middle East have been using this method of cooking for centuries. When you think of a spit roasting, you probably envision a hog hoisted between two cross frames being turned over an open flame. You can use this method for any large carcass, including lamb.

Instructions

Difficulty: Challenging

Things You’ll Need:

• Lamb
• Cooking area
• Charcoal or wood
• Lighter
• 1 round metal bar, 70 inches long
• 2 metal support bars
• Wire
• Trussing needle
• Thread
• Lemons
• Oranges
• Olive oil
• Balsamic vinegar
• Garlic cloves
• Onions
• Peppercorn
• Herbs
• Seaonsings, to taste
• Drip pan or foil

1. Order a lamb. Plan ahead so that the butcher has the lamb when you need it and has had time to age the meat. Make sure the butcher can keep the lamb for you so you don't wind up trying to store the meat at home.
2. Prepare the seasoning. Mix lemon juice, orange juice, olive oil and balsamic vinegar in a jar. Add lemon rinds, orange rinds, garlic, oregano, basil and peppercorn. Allow this mix to sit for a few days before you roast your lamb.
3. Set up the spit. There are a variety of manufactured spits, most commonly called rotisseries, with different weight maximums. If you make your spit, use the 70-inch rod as the skewer. Ideally, the metal support bars should have spaces for you to adjust the distance of the skewer from the fire. You need to set the spit up in an area that is clear of bushes and other fire hazards.
4. Lay the lamb on its side and put the skewer through the tail end of the lamb. Push it through the body cavity until it exits through the mouth. Secure the lamb to the skewer by wrapping metal wire around the spine and the skewer at intervals along the length of the carcass.
5. Spread the seasoning on the inside and outside of the lamb. You can stuff the stomach cavity with onions, garlic, lemons, oranges, dry wine or other ingredients. Use the trussing needle and thread to sew the stomach cavity closed.
6. Finish preparing the lamb for roasting. Sew the carcass by the tail end and neck to keep the lamb on the skewer. Also stitch along the bottom of the carcass. With wire, secure the back legs to each other and the front legs to each other. Fold the legs up under the body and secure using wire.
7. Roast the lamb. Build a fire large enough to produce the heat needed to completely cook the meat. Plan on six to ten hours of cooking time. If you cook it too quickly, the outside gets hard and doesn't taste good. You may want to baste the lamb as it roasts to keep it from drying out.

Tips & Warnings

• If you plan to roast the lamb open style, you need two crossbars attached to your spit to secure the legs.
• Put the stuffing inside foil before stuffing the stomach cavity.
• Make sure your spit can support the weight of the lamb.
• Don't overstuff the stomach cavity or it may rupture while cooking.
• Put a drip pan or foil under the carcass to keep the grease from starting a fire.