So you have decided to spend your laid back Saturday or Sunday entertaining friends and family in an intimate get together. You have many ideas on how you want your get together to turn out. You have ideally put everything in place to make your day special, but when it comes to lunch catering, you draw blanks.
When it comes to lunch catering, spit roasting is an all-time favourite Australian tradition. Nothing satisfies an Aussie appetite than eating a tender slice of spit-roast lamb. Each piece slices like butter that succulently melts away in your mouth, leaving behind a taste bud tantalizing flavour that will have you rushing back for seconds.
The leg of lamb or shoulders are delicious on a spit-roast, but nothing beats a whole lamb on a spit. Nothing is more romantic and mouthwatering than the simplicity of watching and smelling your lamb roasting over an open fire.
However, spit roasting is something even the most avid spit roasters do not do every week; thus, it is easy to forget the herbs and spices you used to create that mouthwatering flavour. Below is a delicious lamb sput recipe your guests will love;
Since you will be putting your lamb on a spit suspended over a fire, it is advisable you take a tip from the cavemen and use what Mother Nature has provided.
You should keep in mind that the following measurements are measured to flavour a 1KG lamb leg;
- 1 ½ tbsp of rosemary.
- 1 ½ tbsp of thyme.
- 1 ½ tbsp of salt.
- 1 tbsp of pepper.
- 1 tbsp of olive oil.
- 1 tbsp of lemon juice.
- Three cloves of garlic.
- Two sage of leaves.
Start by destemming the thyme and rosemary and finely mince the herbs using garlic and sage. To create a gritty paste, mix in the salt, pepper, lemon juice, and olive oil. Carve out small crosses on your lamb piece around the leg and then run your herb paste all over the lamb. Ensure that you thoroughly rub the paste over the lamb so that you get into all the grooves you calved.
Allow for your lamb to rest for about two hours before roasting it, so that the flavour sink into all the nooks and crannies. After it has rested for two hours, insert the spit through the length of the lamb and keep it close to the centre.
It would help if you secured your lamb firmly, so the weight is balanced and ensure even cooking time. Spit roast lamb is best-served medium-rare, so you should roast it over low heat and remove it after one and a half hours. After removing it from the spit, use foil to cover it for 20 minutes before serving.
Do you love this recipe but do not have a spit? Victorian Golden Roast, with an extensive range of lamb spit roast recipes, is the perfect solution for your lunch catering needs. Call us!