Whole Roast Lamb

Whole Roast Lamb

Whole Roast Lamb

Stuffed and slow roasted. Delicious and with a variety of cuts

Cooking Information

Mature lambs weigh in the region of 18 / 20 kilograms.
For the best meat, choose a specialist butcher who can prove the source of the animal.
Preparing the rotisserie:                            15 minutes
Putting the lamb onto the skewer:          20 minutes
Stuffing and stitching:                               20 minutes
Preparing the lamb                                     20/30 minutes
Cooking time:                                              4 ½ to 5 hours (+ 30/40 minutes to fire up)

Stuffing your lamb: (Optional, but recommended)

1 x large sliced white loaf
Two large onions, peeled and chopped
8 x garlic cloves, crushed
Handful of fresh parsley
Handful of fresh chives
Handful of fresh rosemary sprigs
Bottle of full bodied red wine
2 x lemons

You will also need:

A butcher’s needle
Cooking twine

For the baste

100 ml Olive oil
1 x tbsp Ground oregano
1 x tsp Salt
1 x tsp Ground black pepper


12 x Sprigs of  fresh rosemary.  Discard the stalks.
8 x cloves of garlic sliced.

Putting your lamb onto the skewer

Make sure that all offal is removed from the carcass.
Wash the inside of the animal with clean water and pat dry with kitchen roll.
You will need 2 x meat fork/leg clamps + 2 x “U” bolts (Remove the leg clamp assembly from one of the meat forks):
Thread the skewer through the animal’s anal cavity, along the spine and out through the neck opening. Now position the animal, so that it is in the centre of the skewer.  Turn the carcass stomach down onto a work surface.
Place the meat fork / leg clamp on to the skewer at the neck end. Adjust the spikes so that they pierce fresh meat and not bone.  Push the spikes into the flesh, making sure that the front legs go between the two plates.  Tighten the wing nuts on both long screw studs until they are tight.  Finally, tighten the central bolt so that it grips the skewer firmly.
Repeat the process at the hind end of the carcass but leave the legs free.  Now use chef’s wire to secure the hind legs to the skewer.
Turn the carcass over so that it rests on one side. Both “U” bolts need to go from the inside, either side of the skewer and through the skin.  It might take a hammer to get them through.  If they fail to penetrate the outside skin, just make a small nick with a knife where the bolt is trying to emerge.  Tighten both “U” bolts so that the spine is held firmly.  Now turn your lamb onto its back (Tip: Put tea towels under the “U” bolts to prevent them scratching your work surface.  You are now ready to stuff your lamb.
Cut both lemons in half and rub the inside of the cavity whilst squeezing the juice out. Leave the juiced lemons inside the cavity.
Place the chopped onion, crushed garlic, parsley, chives and rosemary into the cavity and mix them up.
Stuff the bread inside the cavity and also around the skewer where it enters the lamb at both ends, to form a kind of seal.
Gently pour the wine through the length of the cavity onto the bread.  Allow the bread to soak up the wine.
Finally, stitch the cavity with cooking twine and a butcher’s needle.

Before cooking

Stab the lamb all over to make cuts around 4 cms in the legs and 2 cms on the main body. Into each cut push a slice of garlic and a small sprig of rosemary.  This is time consuming (20/30 minutes), but well worth the effort.

Balancing your lamb

Place the skewer onto both tripods.  (Do not use the motor).  The heaviest part of the meat will naturally swing to the bottom.  Now fix the counterbalance to the skewer (opposite end to the motor) in a vertical position and screw it to the skewer. Try spinning the skewer gently.  Adjust the weight so that you can spin the skewer using just one finger. It should rotate freely with no back and forth motion.  Now fix the motor into position.


Light the charcoal (away from the lamb!). Make sure that your cooking charcoal is hot and grey.  You will need between 30 and 40 minutes to achieve the correct heat.  Top up at regular intervals to maintain heat throughout cooking.
Move the tripods so that the lamb is over the hot coals and start the motor. Begin cooking at a low height for no more than 10 minutes to brown the skin, then raise the cooking height so that two of the holes in the height adjustment tripods can be seen.
Now brush all over the lamb with half your baste.  Brush the other half of the baste on to the lamb half way through cooking.
Cooking time is roughly 4 ½ hours to 5 hours.  This depends on weather conditions. If it is cool and windy allow another 30 minutes.  After 4 ½hours cooking, thrust a long meat skewer through the lamb’s front legs and shoulders.  The meat is not cooked until the juices run clear in all positions.  Repeat this operation every 15 minutes until the juices run clear.
Once cooking is finished, take the lamb off the rotisserie and onto your carving table (Use a carving table with a lip to prevent juices running off the edge).  Remove the “U” bolts, meat fork, leg clamp and skewer. Cover the lamb with foil and allow it to rest for 20 minutes before carving. The lamb is still cooking and tenderising during this period.  Carve from one end to the other.


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