I am from Bosnia and cold beer just fucks up the meat... I've seen people do it, but should be hot beer if so... I also think he overdone this. This lamb looked large, but colour of it at the end wasn't right. I roasted lamb for four hours before, but never longer. As soon as bone joints crack: It's done. I also think he should had explained that you need good heat at the beginning so the crust forms (not burn it), which helps the meat stay moist inside; later keep heat little lower so not to get that burned surface he got (ugliest colour ever). The best roasted lamb you could eat is in Jablanica, but now all Balkan countries will argue with me, even Slovenians (they got awesome roasted lamb too).
Ive spit roasted lamb a few times but I still like to see what other more experienced guys do and your video was simple and great. Thank you. I do similar but with my baste I use olive oil, lemon and oregano. Salt and cracked pepper liberally to start. You have motivated me to do another one next weekend after fartoo long! Thanks
Really amazing cooking. Getting that balance of crispy, juicy, and tender is what all chefs strive for. One suggestion to your amazing lamb, try some hardwoods with your coals, I'm bet a few chunks of oak will really add a nice aroma. Wonderful job! Can't wait to buy/build me one of these
Mate this looks awesome. I'm a total skip but have loved watching your videos over the past week to bring out my "inner Greek" - - after all, they did invent everything.
Nice spit, nice coals, nice tying of the lamb, good belly tailoring, nice lamb. Salt and peper only inside belly, no batter, just lemon oil and origano out side during roasting. At the begining a litle bit higher (250mm) at the first hour when coals are in hight heat, after the heat reduce in possition like you have it now. At the end you can see that the best part of the lamd the skin, its burn more than regular and the meat inside getting dry. I like it any way and i ask you understanding for my remarks.
best lamb is from 10 up to 13 lots fine salt start cooking on hight position and then bring it down to low once it starts sweting..... trough the process of 3 to 4 hours of cooking rub oil on it with a brush and close to the end of 20 min of cooking spray a beer on it for the crunch
In Aussie parlance, it's "cooked"to buggery. Legs overdone to dry. This ain't Zorba's Greek on the beach number but a shining example of Melbourne westies idea of perfect.
Good day. Great job I really like it! Could you advice please what is a lowest height from the skewer to the surface of the charcoal? I mean the lowest cooking height. Thanks in advance, Alex
what is the power plant on your spit mate ? You don't cover the back or side to keep heat in ? I wan't to build one into the outdoor kitchen on my next place
I'm curious...where can I get one of those spit rotisserie machine with a motor, I really like the specific model that u have, you made a exellent roast. Although, I did read some negative comments l about the method, I wouldn't pay attention to those assholes especially when they never made a roast vid themselves. I personally think you did great and made me hungry too.
lambs a bit big you want it around 12 to 14 kg plus saw a whole heap of oregarno that I dident even see get used I do my souvla in which season with dried Oregarno ,minced Garlic, Extra Virgin Greek Olive Oil ,Salt, Pepper and then as a opition i ad a little yeeros seasoning and also as its cooking u baste the Souvla with with all the same ingredients but with Lemon juice and use Oregarno sprigs as the brush now thats traditional and you dont put butter cause there is already fat from the lamb .
Hi there, great video! I did exactly the same as you but the leg and shoulder came out quite tough and dry. It was on the spit for a total for 4 hours. Please help me lol. Any advice?
I'm glad to hear you you gave it a go. The reason the leg and shoulder came out dry, could be due to too much heat on those areas and not enough basting. When you see the meat start coming off the bone on the leg or shoulder means it's almost ready. Stick a fork in and try the meat. I have been doing this for years and it does take practice after a while you get the feel of when there is too much heat or not enough. Keep trying and the more you cook the better you will get.
it is almost criminal not use wood charcoal to cook a lamb on the spit and when you add more off that staff you using must light them full before you add them on
My father made it after years of cooking on the spit he designed his own and got a friend to weld the stainless steel. I have videos on the spit check them out( Rotisserie Spit Review video). If this is your first time doing a spit I would recommend a simple cheap steel one, but make sure it will fit a whole lamb on it (the measurements of the spit are on the Rotisserie Spit Review video), however if you are going to do this on a regular basis then stainless steel is the way to go.
That is not how you cook the lamb ,im greek and i do this least 6 of them a year . You should always have different heights ,and u need to start high for least 4 hours, 2 hours in the middle ,and 1 low on rhe spit And you never marinated the lamb while is cooking ,or you cook the skin much and the inside raw . For soft meat need to leave it alone to cook and boil inside in temperature least 165 . And lemon always goes when the lamb is cooked 100% and cut My friend someone teached you wrong
ffs just because you are greek and cook 6 time a year doesn't make you a professional. I do few my self and don't do it this way but its not to say that this is the wrong way of doing it and my way is the best way. every one does as best as they know
I'm not Greek but I've been to many gatherings and preparations for lamb spit. Lemon stuffed inside, good salt rub and brushed on during the cooking basic lemon,oregano,oil Brushed on. My god it taste incredible. There is no wrong way long as you cook it 100% it will taste great how ever you cooked it. You can't say you cooked it wrong to someone who just cooked a lamb on video without trouble.
@Korcan Mazarati Greek's not eating doner kebap mister. So keep the food lessons for your self, because when you race arrived arrived to Mediterranean the only thing that was eatable for you was uncooked meat.. By the way your culture seems to be the way you talk!
