How to cook a whole lamb on a rotisserie spit

That is not how you cook the lamb ,im greek and i do this least 6 of them a year .
You should always have different heights ,and u need to start high for least 4 hours, 2 hours in the middle ,and 1 low on rhe spit
And you never marinated the lamb while is cooking ,or you cook the skin much and the inside raw .
For soft meat need to leave it alone to cook and boil inside in temperature least 165 .
And lemon always goes when the lamb is cooked 100% and cut
My friend someone teached you wrong

where did you buy that spitroaster sir, what brand and model and how much?

Well done mate I enjoyed it

lambs a bit big you want it around 12 to 14 kg plus saw a whole heap of oregarno that I dident even see get used I do my souvla in which season with dried Oregarno ,minced Garlic, Extra Virgin Greek Olive Oil ,Salt, Pepper and then as a opition i ad a little yeeros seasoning and also as its cooking u baste the Souvla with with all the same ingredients but with Lemon juice and use Oregarno sprigs as the brush now thats traditional and you dont put butter cause there is already fat from the lamb .

I'm curious...where can I get one of those spit rotisserie machine with a motor, I really like the specific model that u have, you made a exellent roast. Although, I did read some negative comments l about the method, I wouldn't pay attention to those assholes especially when they never made a roast vid themselves. I personally think you did great and made me hungry too.

You’ll get more “likes” and more better “comments “ if you put a kangaroo on the spit lol

Where did you get this headless lamb?

Well done. Thanks for the reminder of a lot of little details.

Nice spit, nice coals, nice tying of the lamb, good belly tailoring, nice lamb. Salt and peper only inside belly, no batter, just lemon oil and origano out side during roasting. At the begining a litle bit higher (250mm) at the first hour when coals are in hight heat, after the heat reduce in possition like you have it now. At the end you can see that the best part of the lamd the skin, its burn more than regular and the meat inside getting dry. I like it any way and i ask you understanding for my remarks.

This was great!

You Sir have done it by far the hard way.

thats not lamb, its a sheep

In Aussie parlance, it's "cooked"to buggery. Legs overdone to dry. This ain't Zorba's Greek on the beach number but a shining example of Melbourne westies idea of perfect.

fantastic , i love it you describe in written everything how you cook , how many hours, and spice of the meat, great way , love from Pakistan.

Mate this looks awesome. I'm a total skip but have loved watching your videos over the past week to bring out my "inner Greek" - - after all, they did invent everything.

STRAYAN BACKYARD 👌

seriously you have no clue

Really amazing cooking. Getting that balance of crispy, juicy, and tender is what all chefs strive for. One suggestion to your amazing lamb, try some hardwoods with your coals, I'm bet a few chunks of oak will really add a nice aroma. Wonderful job! Can't wait to buy/build me one of these

Nice 👍🏼 where you buy the grill from ?

49 vegans are hungry

Hi nice video👍🏼 what did you put inside/ stuffing the lamb?
Thanks

I LOVE eating lamb. No matter how people prepare it, I STILL will eat it.

You make the perfect rotisserie lamb

I am from Greece and I have to say that the video is the best I ve ever seen. Grilling lamb on charcoals with the proper way

Say no to animal cruelty

very nice

Great video. So hungry now! Missing Australia so much! Cheers from Batam, Indo!

Baste with beer only is the best.

A Greek eating lamb like an ausie eating a shrimp lol classic

Bosnians know the best way to cook the lamb 😉

I love what I see CAN I GET A BITE??

Id like to know what width pulley you use. The A type pulleys are suitable for 13mm wide belts & type B pulley's are suitable for 17mm belts.

it is almost criminal not use wood charcoal to cook a lamb on the spit and when you add
more off that staff you using must light them full before you add them on

What kind of pole you got there.? I’m making a home made one.

best lamb is from 10 up to 13 lots fine salt start cooking on hight position and then bring it down to low once it starts sweting..... trough the process of 3 to 4 hours of cooking rub oil on it with a brush and close to the end of 20 min of cooking spray a beer on it for the crunch

Greeks do this for Easter.. If you are a carnivore like most Greeks are, you will probably have a harder time finding a better tasting meat than this

100 grams of this butter angles it to 150 grams ;)

Captain where did you get this roasting machine from. I can’t find this size at Bunnings, cheers

Thanks, great help, doing this for the first time for my family
.

Hmmm yummy that looks on point 😋👌

Looks delicious!👍

A baby sheep killed

that looks burnt and dry.... looks like you choked in it !!

I can smell it through the camera, well done 💯🍻

basting mop?

In new Zealand they make love to the lamb every half hour till its done

I know what skin on a chicken is, but what is skin on a lamb?

How big is the rotisserie bbq you have? In length and width?

What is the incidentals about the type and size of drive motor

Would this be Australian lamb? Does the breed of lamb matter at all preparing it this way?