Whole Lamb On The Spit Rotisserie

As Easter approaches, Greek households come alive with the aroma of succulent lamb roasting on the spit. It's a tradition deeply rooted in Greek culture, a celebration of family, community, and culinary mastery.

Learning to cook a whole lamb on the spit rotisserie otherwise known to Greeks as the souvla, is not merely a skill; it's a rite of passage. Passed down through generations, each family imparting their own techniques and secrets to achieve the perfect balance of flavour and tenderness.

For a taste of the experience captured in motion, don't forget to check out this short video Below.

@nikolopaa

Cooking A Whole Lamb On The Rotisserie Souvla #lamb #bbq #cooking #recipe #food #fyp #foryou

♬ original sound - Nikolopa A

If you prefer a more comprehensive YouTube tutorial, check out this video below. Where we bring the tradition of souvla to life, one rotation at a time.

How much lamb do you need?

Estimating the size of lamb needed is crucial for a successful feast. A general guideline is to plan for approximately 1 kilogram of meat per guest. While this might seem like a generous portion, it accounts for factors such as shrinkage during cooking, trimming excess fat, and removing bones, ensuring an ample serving for all attendees.

How long does it take to cook a whole lamb on a spit?

The cooking time for a whole lamb on a spit can vary depending on several factors, including the size of the lamb, the temperature of the charcoal, and the desired level of doneness. As a general guideline, a whole lamb on a spit typically takes between 4 to 8 hours to cook thoroughly. Patience is key when it comes to spit-roasting lamb.

To make the waiting more enjoyable, pair the experience with my Greek-style chargrilled octopus and my Sheftalia recipe as a mezze while you're cooking the lamb.

For a lamb weighing around 17 kilograms, the cooking time is usually around 6 to 7 hours when cooked slowly over a low heat.

It's essential to maintain a low temperature throughout the cooking process to ensure that both the interior and exterior of the lamb cook evenly. Cooking at too high a temperature risks burning the outer layer before the inside is fully cooked. Hence, the mantra for spit-roasting lamb is "low and slow."

Though spit-roasting lamb requires time and patience, the resulting flavour is undeniably worth the wait. Once you experience the smokey, succulent meat, you may find yourself making spit-roast lamb a staple for all your special occasions.

Why close the stomach of the lamb?

Closing the stomach of the lamb, often done using cooking twine, serves several important purposes:

1. Retention of Stuffing: If you've stuffed the lamb with ingredients such as herbs, spices, citrus, or vegetables, closing the stomach helps to keep the stuffing securely inside. This not only prevents the stuffing from falling out during the cooking process but also allows the flavours to infuse the meat as it cooks.
2. Even Cooking: By closing the stomach, you create a compact shape for the lamb, ensuring that it cooks evenly from all sides. This helps to prevent uneven cooking and ensures that the meat cooks uniformly throughout, resulting in a consistent texture and flavour.
3. Moisture Retention: Trussing the lamb helps to seal in moisture, keeping the meat juicy and tender as it cooks. This is particularly important for cuts of meat like lamb, which can dry out if not properly prepared and cooked.
4. Presentation: Closing the stomach of the lamb creates a neat and tidy appearance, enhancing the presentation of the finished dish. A well-trussed lamb not only looks more appealing but also makes it easier to handle and carve when serving.

Ingredients I use when cooking whole lamb on the spit

Each ingredient plays a crucial role in enhancing the flavour and texture of the lamb. Here's a breakdown of why I think they're essential.

Salt and Pepper (for the outside):

• Salt helps to season the exterior of the lamb, enhancing its natural flavours and promoting caramelization during cooking.
• Pepper adds a subtle heat and depth of flavour, complementing the richness of the lamb.

Dijon Mustard:

• Dijon mustard serves as a flavourful binder, helping other seasonings to adhere to the surface of the lamb.
• Its tangy, slightly spicy flavour adds complexity to the meat.

Whole Lemons:

• Lemons impart a bright, citrusy aroma and flavour to the lamb, cutting through the richness of the meat and adding a refreshing twist.
• The acidity of lemons also helps to tenderize the meat, resulting in a more succulent final dish.

Whole Onions:

• Onions add sweetness and depth of flavour to the lamb as they cook inside the cavity.
• Their natural juices help to keep the meat moist and tender, while their caramelization during cooking adds complexity to the dish.

Garlic Cloves:

• Garlic is a staple in Greek cuisine, known for its pungent aroma and rich flavour profile.
• When roasted alongside the lamb, garlic cloves become mellow and sweet, infusing the meat with their distinctive taste.

Fresh Thyme:

• Thyme is a versatile herb with a subtle, earthy flavour that pairs beautifully with lamb.
• Its aromatic oils add depth to the dish, while its woody stems can withstand the long cooking time on the spit.

Greek Olive Oil:

• Greek olive oil is renowned for its exceptional quality and rich, fruity flavour.
• When used for basting, it adds moisture and richness to the lamb, while also imparting a distinctively Greek taste.

Fresh Rosemary:

• Rosemary is a classic herb often paired with lamb. Its aromatic oils infuse the meat with a fragrant, herbaceous aroma, enhancing its overall appeal.

Dried Oregano (for smoking):

• Dried oregano adds a subtle, earthy flavour to the lamb as it smokes over the charcoal.
• Its aromatic compounds infuse the meat with a distinctive Mediterranean taste, characteristic of Greek cuisine.

Feel free to customize the recipe to suit your personal taste preferences. You can experiment with additional herbs, spices, or marinades to create unique flavour profiles.

📖 Recipe