Cooking a whole lamb on a spit is certainly a showman’s way to feed a crowd. It’s a popular centrepiece for Easter gatherings, backyard celebrations, milestone birthdays, and any occasion where you want unforgettable flavour and a bit of theatre. And, of course, to enjoy Australia’s favourite meat.
If you're planning your first lamb spit or looking to fine-tune your technique, this guide takes you step-by-step through the process, helping you achieve tender, juicy meat and a beautifully browned crust every time.
1. Choosing Your Lamb
Start with a whole lamb between 14–20 kg. This size is ideal for most backyard rotisserie setups and feeds around 20–30 people depending on sides. Look for:
- Even fat coverage — Fat keeps the meat moist during long cooking.
- Firm flesh — Indicates freshness.
- Clean, trimmed cavity — Makes seasoning and mounting easier.
If possible, ask your butcher to butterfly the spine or partially split the carcass. This helps the lamb sit more securely on the spit rod.
2. Preparing the Lamb for the Spit
Trussing & Securing
A secure lamb is a successful lamb. Loose sections will flop, burn, and cook unevenly. You’ll need:
- Butcher’s twine
- Stainless steel clamps or prongs
- The spit rod and forks
Run the spit rod straight through the lamb from mouth to rear, keeping the body centred on the rod. Tighten prongs at the shoulders and hindquarters, then tie legs and flaps snugly with twine. You want the lamb to rotate smoothly without wobbling.
3. Seasoning for Maximum Flavour
Lamb can take bold flavour, and seasoning or good BBQ rubs is arguably the most important preparation step.
Classic Mediterranean Blend
This is a timeless favourite:
- Sea salt
- Cracked black pepper
- Garlic
- Rosemary
- Lemon zest
- Olive oil
Massage the mixture generously over the entire body, inside and out. Let it sit for at least 2 hours, or overnight in the fridge for deeper flavour.
Charcoal Rotisserie Style
For a more robust, charcoal-forward finish:
- Salt
- Garlic
- Smoked paprika
- Oregano
- Ground coriander
- Olive oil
This blend complements slow-roasted lamb perfectly, especially over pure charcoal.
Whichever route you choose, ensure you coat the lamb thoroughly. Whole-animal cooking needs strong seasoning to reach every slice.
4. Setting Up Your Fire: Heat Control is Everything
Lamb spit BBQ is all about consistent, indirect heat. Rushing it with high flames will burn the outside before the inside cooks through.
Fuel Options
- Charcoal — Delivers powerful flavour and long, steady heat.
- Hardwood — Adds a deep, smoky aroma. Popular choices include ironbark, red gum, or oak.
- Combination — Charcoal to establish heat, wood for flavour.
Temperature Target
Aim for 160–180°C measured at grill level beneath the lamb. This range ensures slow, even cooking without drying out the meat.
Fire Management Tips
- Build a strong coal base before placing the lamb over the fire.
- Keep flames low — coals, not fire, should do the cooking.
- Add fuel in small amounts to maintain stable temperatures.
- Adjust the height of the spit if your rotisserie allows — higher in early stages, lower when you need browning.
5. Cooking Time: Low, Slow, and Worth the Wait
A whole lamb typically takes 4–6 hours depending on size, heat, and fat content.
General Cooking Stages
Hour 1–2: Setting the Foundation
The lamb begins to sweat, the fat starts rendering, and the surface takes on colour. Keep the heat moderate and steady.
Hour 3–4: Internal Cooking
This is where tenderness develops. Baste with olive oil, lemon juice, or herb-infused butter every 20–30 minutes to build colour and moisture.
Hour 5+: Browning & Crisping
Lower the lamb slightly or add more coals to deepen the crust without burning. The legs and shoulders should pull back slightly, showing the meat tightening.
Internal Temperature Targets
While whole-animal cooking varies, a good guide is:
- Shoulder & Leg: 75–85°C
- Loin: 65–70°C
Check multiple areas to ensure the lamb is cooked evenly.
6. Basting for Shine, Flavour & Moisture
A great basting mixture keeps the lamb glossy and prevents drying. Try:
Lemon-Olive Oil Baste
- Olive oil
- Lemon juice
- Garlic
- Oregano
Butter-Rosemary Baste
- Melted butter
- Fresh rosemary
- Cracked pepper
Apply lightly and frequently. Basting too heavily can cause flare-ups, so brush, don’t pour.
7. Resting the Lamb
This step is essential. Remove the lamb from the spit and rest for 20–30 minutes. Resting allows the juices to redistribute, ensuring every slice is moist and full-flavoured.
Cover loosely with foil while resting — not tightly, as this will steam the skin.
8. Carving & Serving
Carving a whole lamb is straightforward when done in the right order:
- Remove legs and shoulders at the joints.
- Slice the loin along the backbone.
- Carve against the grain for tender slices.
- Separate crispy exterior pieces for guests who love that golden crunch.
Serving Ideas
Pair your lamb with:
- Warm pita or flatbreads
- Herb tabouli
- Roast potatoes
- Greek salad
- Garlic yoghurt or tzatziki
- Chimichurri for a zesty twist
Set everything out buffet-style so guests can build their own plates.
Cooking lamb on a spit is both a showpiece and a celebration of flavour. With thoughtful prep, stable heat, patient cooking, and good seasoning, you’ll produce a feast that brings everyone together. Whether it’s your first attempt or your tenth, this method delivers unforgettable results every time.