Spit Roast Lamb

Maree posted 12-07-98 8:12 PM

Spit Roast Lamb
Adapted from Tess Mallos, "Greek Cookbook", (1976), Lansdowne Press, Sydney
Serves 40-50
Cooking Time Around 6-7 hrs. Plus preparation time and marinating time

1 lamb, about 23 kg. (50 lb.)
3 lemons
salt and pepper
Fresh herbs (thyme, oregano and rosemary)
1 1/2 cups olive oil
3-4 cloves garlic, crushed


Wipe over lambb inside and out with a clean damp cloth. Rub cavity well with 1 cut lemon, salt and pepper. Put a few sprigs of fresh herbs in the cavity and close with skewers. Rub outer surfaces with cut lemon, salt and pepper.

Sit lamb on its stomach and push spit through centre from between the back legs , along the spine and through the neck. Pull forelegs forwards and tie securely onto the spit with wire. Press back legs along the spit and cross them above it, again securing with wire.

Juice 2 lemons and mix with the olive oil, garlic, salt and pepper.

Tuck a wad of cheese cloth or something clean like a tea towel on the end of a rod and tie on a thick bunch of herbs. 10. Leave in the oil and lemon mixture until required for basting.

Set a wood fire in pit and let it burn until flames die down. Add a layer of charcoal and put spitted lamb in position.

Turn lamb slowly over the fire. Begin with spit well away from fire if possible, then lower closer to the fire halfway through coooking.

Baste occasionally with marinade (oil and garlic mix).

Roast for 6-7 hours over the glowing coals, adding more charcoal as needed.

Note: If the fire is in a pit, prop sheets of corrugated iron on each side of the fire to deflect the heat onto the lamb.

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