Photo: Pass skewer through the lamb

1 whole lamb/goat all innards removed (15-20kgs)
Salt, freshly ground pepper and cumin powder.
Strained fresh lemon juice
Olive oil
Oregano / thyme

Have butcher remove all innards from lamb. Rub inside of lamb (or goat) with salt and pepper.

Pass skewer (it should be at least 8 to 12 inches longer than the animal on both sides) between animal's hind legs, tying them to the rod, then carefully through the stomach cavity and through it's chin and mouth. Tie the front and back legs to the skewer and be sure that the back of the animal is straight on the skewer.

The skewer should come out exactly in the middle of the animal's mouth. Tie the middle of the animal to the skewer and sew the stomach cavity closed. Rub the entire surface of the lamb (or goat) with lemon juice, olive oil, salt, pepper, cumin powder and oregano or thyme.

Roast lamb over slow-burning coals - the fire should be started at least 2 hours before cooking the animal - by turning slowly and steadily for several hours.

Do not put the charcoal/heat beads directly under your meat whilst cooking. This is to ensure that when the oil and fat from the meat drips, your meat will not catch on fire. The charcoal/heat beads should be positioned towards the front of the spit tray.

Brush intermittently during roasting with a mixture of lemon juice, olive oil, and oregano or thyme. When the skin on the shoulders and legs begins to burst and the lamb or goat becomes the colour of deep redwood or chestnut, the meat should be fork-tender. This will take at least 4 hours of slow spit-roasting. Carefully remove the lamb or goat from skewer and carve.

As the size of each beast varies, it is recommended that you ask your butcher for an estimated cooking time.

Photo: Sprinkle spices into the stomach cavity

Photo: Tie the back legs to the skewer and insert the prong into the lambs hips

Photo: Affix the plate on the back brace and tighten the wing nuts.

Photo: Affix the back brace through the spine of the lamb and skewer

Photo: Tie the neck and front legs to the skewer using wire

Photo: Rub spices on the outside of the lamb prior to cooking.

Photo: Sew the stomach cavity closed using a thick needle and thread.

Photo: Remember to continually baste your lamb with a sprig of rosemary using a mixture of lemon juice, olive oil and oregano

Photo: Lamb cooking over a bed of charcoal. Note how the charcoal is not directly under the lamb. This prevents the lamb from catching fire when the fat drips.

If you've ever tasted juicy roasted meat cooked attentively on a rotisserie, I'm sure you'll agree with us when we say that it's the best way meat could possibly be cooked. The delicious smell of the roast cooking slowly over a bed of charcoal is sure to get your neighbours attention!
For the frequent spit roast connoisseurs, we're sure you've perfected your own 'top secret' recipe, however for the novice who needs a helping hand, these recipes and cooking suggestions are sure to get you started.

If any spit roast connoisseurs would like to share their recipes/handy cooking tips, send us an email and we'll gladly post them onto our site so others can enjoy their roast as much as you enjoy yours.