On Ev's shed I show you how to cook a whole lamb on a rotisserie spit Greek style. How to baste the lamb using butter, sea salt, pepper and lemon, this will make the lamb meat moist and the skin crispy. I use 4kg of briquettes to get the fire started and then 10kg of charcoal over the coarse of the cooking.
The lamb is 17kg and fed 25 people. Cooking time was 4.5hrs. I wanted to slow cook the meat and not dry it out. This worked out well as the the lamb meat cooked right through and stayed moist. I suggest that you cut the meat and serve from the rotisserie spit. This keeps the meat hot and moist and guests can the select the cut they want to eat.
If you can try to setup and season the lamb on the rotisserie rod the day before. Watch How to season and set up a lamb on the rotisserie spit.
Enjoy.
27 дек 2017
