Grilling Lamb: Whole Spit Roasted Lamb

Grilling lamb

There is grilling lamb and then there is grilling a whole spit roasted lamb. Big difference, mainly because of the size of the whole lamb.

This recipe for spit-roasted whole lamb was originally submitted to Cookingnook.com by Farhood Zafari, who has generously submitted several of his favorite recipes.

Okay there may not be as many of us who are able or willing to roast a whole lamb over a fire, but if you can Farhood shows us how to make sure it’s a perfect lamb roast every time.

There is a bit of an art to spit roasting meat and Farhood is very experienced at it.

Farhood even talks about the kinds of wood or charcoal to use to roast the lamb. Everything you need to know to properly roast a whole lamb on a spit.

The seasonings for this recipe are kept fairly simple – salt and pepper of course plus olive oil, Greek oregano, lemon and crushed garlic. Just enough seasonings to make it taste fantastic.

I’d love to know if you try this recipe. Please leave your comments in the box below the Pinterest image and let us know.

Grilling lamb

Grilling Lamb: Whole Spit Roasted Lamb

This is a recipe about grilling a whole spit roasted lamb. Sent in by a member of the Cookingnook.com community, it looks delicious.
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Main Course
Cuisine Middle Eastern
Calories

Ingredients
 
 

  • 1 whole lamb, dressed
  • aromatic wood, olive, oak, apple, cherry, or hardwood charcoal
  • olive oil
  • lemon juice
  • sea salt
  • pepper
  • crushed Greek oregano, rigani
  • crushed garlic, optional

Instructions
 

  • Start the fire about 2 hours before cooking. The spit should be at least 20 inches longer than the lamb (10 inches or more to extend out each side).
  • Sprinkle the inside of the lamb liberally with salt and pepper and rub in. Lay the lamb on a flat surface and pass the spit between the hind legs, through the stomach cavity and out through the mouth. The lamb's spine should be straight along the line of the spit. Tie the front and hind legs to the spit. Tie the middle of the lamb to the spit or clamp along the spine. (For a larger lamb, tie in two places: behind the front legs and at the top of the hind leg. Sew the stomach cavity closed with butcher's twine or aluminum wire (use a pliers). The lamb should be tied securely and not slip when turned.
  • With hands rub the entire lamb with lemon juice and oregano.
  • Place the spit over the fire and spread the coals so they are under the shoulder and thigh (thickest parts). A drip pan can be set under the middle of the animal to catch the juices.
  • Keep olive oil at hand with a paint brush.
  • At the beginning, the lamb needs to be turned quickly in order not to burn. Once the fire settles and the lamb is golden all around and starting to crisp, turning can slow, to approximately 1/4 turn every 15 minutes. Replenish wood or charcoal as needed. Brush occasionally with the oil.
  • Cooking time will depend on the size of the lamb. The skin on the legs and chest of the lamb will crisp and crack open. The color should be a deep brown.
  • Testing for doneness: With a meat thermometer, internal temperature at the thickest part should be 155°F for medium. If you don't have a meat thermometer, stick a knife or skewer into the thigh (thickest part). The juice should run clear.
  • Lift the spit with the lamb and place on carving surface. Remove wire, ties, clamps, or straps, and carve.
Tried this recipe?Let us know how it was!

Tips:

According to local experts, the best size lamb for spit roasting is generally around 22-25 pounds (10-11 kilos).

Cooking time is 3-5 hours.

Don’t want to cook an entire lamb? Use this same method to cook lamb roasts.

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If you like something a little smaller than a whole lamb 🙂 look here for lamb chops with garlic and herbs.

If you love grilling lamb, look for more lamb recipes here.

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