Posted on April 22 2015
We're a Melbourne based organic butchery with 5 stores across the city. If you're interested in doing a lamb on a spit we can provide you with whole lambs in the 15-20kg weight range + gear and high quality red gum charcoal with delivery. For More on our prices see here.
Doing a whole lamb (or pig) on the spit can be one of the most rewarding cooking experiences possible. The ritual of preparing a whole lamb over charcoal requires patience and persistence, but the beautiful result is well worth it. Cooking this way is guaranteed to bring together friends and family. Here at Hagens Organics we were lucky enough to cook a whole lamb over charcoal during the Easter break.
Preparation is key for cooking a whole lamb over charcoal, make sure you’re ready for an early morning if this is to be a Sunday lunch. A whole lamb is going to take approximately 4 - 6 hours, and the key is low and slow.
You are going to need a spit. We hire these out to customers (give us a call on 03 9428 2471 to book.) To fill your spit you’re going to need charcoal, and lots of it. We recommend Australian hardwood charcoal like red gum. You will need a 20kg bag to be on the safe side here.
At least an hour before you get your lamb on the spit, you want to give it a nice coating of marinade. The simplest marinade is just some olive oil, lemon juice, salt and pepper. Apply this marinade and continue to baste it throughout the cooking process by using a big bunch of rosemary as a brush. You can also mix it up towards the end of the cooking process adding your own selection of herbs and spices. I’d hold off from putting them on early in the cooking process as it may burn and turn bitter.
Once you have your charcoal going, mount your lamb on your spit’s skewer and get it on the heat. The key to cooking over the spit is to go low and slow. Make sure its not too hot, and that there aren’t any flare ups.
The most difficult part about doing a whole lamb over the spit is making sure that everything gets cooked through evenly, and no parts get under/over cooked. Make sure your charcoal is spread out so there is more heat under the legs and shoulders, as these will take longer to cook. Make sure you don’t have too much heat under the backstraps/ribs as these can dry out easily.
Hot Tip: If you are getting flare ups from fat dripping down onto your coals, use a heatproof container (pictured here) to catch the drippings.
Be patient, and make sure you have a few cold drinks on hand to help whilst you keep an eye on your lamb. You will need to add more charcoal a few times throughout your cook up.
The best way to tell if your lamb is done is by using a digital meat thermometer. These can be picked up at cooking shops very cheaply, and are extremely useful. Insert into the thickest parts of the lamb to test for doneness. Medium is approx 60 - 65 degrees celsius. Just before your lamb reaches your desired temperature, take it off the spit, and wrap it in aluminum foil for half an hour. The lamb will continue cooking during the rest phase, and the internal temperature will continue to rise. This will ensure all the juices are evenly distributed and your lamb is tender.
Carve up and enjoy with your friends and family!
We provide lambs appropriate for spit roasting:
Approx* 15Kg Organic Saltbush Lamb - $200
Approx* 20Kg Organic Saltbush Lamb - $260
*weights may vary up to 2Kg
Spit roast gear hire: Overnight $100
20Kg bag of victorian sustainably grown red gum charcoal $70
Free delivery to Melbourne Metro area.
Please call 03 9428 2471 to book.