Lamb Spit Roast... I need a LOT of advice.

[Wagtail]

The short story is that, for the first time, I'll be roasting a 'cut up' lamb on my barbeque spit roaster this Sunday. (I'm experienced with a pig)

The lamb is being 'donated' and delivered Sunday morning for a 1pm carving so I haven't seen the critter. I plan on starting the charcoal/brickettes/heat-beads at 6am.

YouTube is fairly useless to me as it doesn't really say much on:

the preparation of the lamb (rub, herbs, etc...),
what heat 'level' to use,
how long do I roast it = internal temperature,
do I need to baste it (if so, with what)

Any and all helpful advice greatly appreciated!

(PS; I'm not saying that the Premier of Tasmania will be here for this little 'shin-dig'... but, yes, the Premier will be here at "Wagtail Park")

 

[riptides]

The short story is that, for the first time, I'll be roasting a 'cut up' lamb on my barbeque spit roaster this Sunday. (I'm experienced with a pig)

The lamb is being 'donated' and delivered Sunday morning for a 1pm carving so I haven't seen the critter. I plan on starting the charcoal/brickettes/heat-beads at 6am.

YouTube is fairly useless to me as it doesn't really say much on:

the preparation of the lamb (rub, herbs, etc...),
what heat 'level' to use,
how long do I roast it = internal temperature,
do I need to baste it (if so, with what)

Any and all helpful advice greatly appreciated!

(PS; I'm not saying that the Premier of Tasmania will be here for this little 'shin-dig'... but, yes, the Premier will be here at "Wagtail Park")

Best of luck on your event. Sounds delicious.

I liken lamb to goat. Search google/bing or duckduck for goat splits, you may have better luck.

Here is one that popped for lamb.

Whole Lamb Al Asado | Shepherd Song Farm

Again, best of luck, Sounds yummy!

 

[Wagtail]

Right, time to report... with a special mention to riptides for the link. The 'wash' recipe was a TRIUMPH!

I started the the charcoal at 6am and the whole lamb (minus head & forelegs) was delivered, spiked & balanced and on the spit by 7am. All I can say is that I kept the carcass at a medium heat, no rub; just plain, for the first three hours.

I slightly scored the skin and then (after making up the 'wash') applied it every half hour. I gradually lowered the carcass as it contracted IOT keep the heat at medium. Patience is the key.

When we took the lamb off at 1pm for rest/carving it turned out PERFECT! Tender, juicy and just pink at the bone. At the end of the soir馥 there was practically nothing left but bones!!! (which were 'snapped up' by dog owners)

It was, indeed yummy!

(Oh, yeah, the Premier did attend but, even though I was the 'host', I was too busy to touch base with him... 90 people in attendance at "Wagtail Park")

 

[riptides]

Right, time to report... with a special mention to riptides for the link. The 'wash' recipe was a TRIUMPH!

I started the the charcoal at 6am and the whole lamb (minus head & forelegs) was delivered, spiked & balanced and on the spit by 7am. All I can say is that I kept the carcass at a medium heat, no rub; just plain, for the first three hours.

I slightly scored the skin and then (after making up the 'wash') applied it every half hour. I gradually lowered the carcass as it contracted IOT keep the heat at medium. Patience is the key.

When we took the lamb off at 1pm for rest/carving it turned out PERFECT! Tender, juicy and just pink at the bone. At the end of the soir馥 there was practically nothing left but bones!!! (which were 'snapped up' by dog owners)

It was, indeed yummy!

(Oh, yeah, the Premier did attend but, even though I was the 'host', I was too busy to touch base with him... 90 people in attendance at "Wagtail Park")

That's great news. I was wondering how your event turned out. Sounds like you had it all under control.

It's always the case when one hosts an event, meeting with people, sometimes you never even get to your own food.

 

[fried1765]

Right, time to report... with a special mention to riptides for the link. The 'wash' recipe was a TRIUMPH!

I started the the charcoal at 6am and the whole lamb (minus head & forelegs) was delivered, spiked & balanced and on the spit by 7am. All I can say is that I kept the carcass at a medium heat, no rub; just plain, for the first three hours.

I slightly scored the skin and then (after making up the 'wash') applied it every half hour. I gradually lowered the carcass as it contracted IOT keep the heat at medium. Patience is the key.

When we took the lamb off at 1pm for rest/carving it turned out PERFECT! Tender, juicy and just pink at the bone. At the end of the soir馥 there was practically nothing left but bones!!! (which were 'snapped up' by dog owners)

It was, indeed yummy!

(Oh, yeah, the Premier did attend but, even though I was the 'host', I was too busy to touch base with him... 90 people in attendance at "Wagtail Park")

Please call me for your NEXT lamb roast event !!!!

 

[check]

Please call me for your NEXT lamb roast event !!!!

Me too! I love lamb. And I am only 10,000 miles away, so if you give me enough advance notice.... And maybe I can even get OUR Premier to come. (He likes to eat)

 

[Wagtail]

One thing that I forgot to add... I did not sew up the belly of the carcass. I left it open for the heat to enter and help cook it from the inside.

fried, check and anyone else who wants to attend... this is an annual event so plan on mid-January '22. :licking:

 

[fried1765]

One thing that I forgot to add... I did not sew up the belly of the carcass. I left it open for the heat to enter and help cook it from the inside.

fried, check and anyone else who wants to attend... this is an annual event so plan on mid-January '22. :licking:

That would be a 12,000 mile trip for me in '22, at 81 years old.
Back in the late 60's I considered working for Qantas, but I would have had to revoke my US citizenship.
Didn't want to do that THEN!
It would be a very easy choice NOW though!