How to cook a whole lamb on a rotisserie spit

On Ev's shed I show you how to cook a whole lamb on a rotisserie spit Greek style. How to baste the lamb using butter, sea salt, pepper and lemon, this will make the lamb meat moist and the skin crispy. I use 4kg of briquettes to get the fire started and then 10kg of charcoal over the coarse of the cooking.
The lamb is 17kg and fed 25 people. Cooking time was 4.5hrs. I wanted to slow cook the meat and not dry it out. This worked out well as the the lamb meat cooked right through and stayed moist. I suggest that you cut the meat and serve from the rotisserie spit. This keeps the meat hot and moist and guests can the select the cut they want to eat.
If you can try to setup and season the lamb on the rotisserie rod the day before. Watch How to season and set up a lamb on the rotisserie spit.
Enjoy.

[@ntinaallig6704]

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

[@SuperRiverRat1]

Ive spit roasted lamb a few times but I still like to see what other more experienced guys do and your video was simple and great. Thank you. I do similar but with my baste I use olive oil, lemon and oregano. Salt and cracked pepper liberally to start. You have motivated me to do another one next weekend after fartoo long! Thanks

[@spentheman331]

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

[@88kjk75]

In Croatia we also drizzle the lamb with bear while on a spit, gives it a fantastic taste.

[@evsshed5034]

Yum. I might try that next time. Thanks

[@tonig3373]

Bears?? must added a unique flavour haha....I thought the Balkans drizzled beer

[@noegojimmy]

I am from Bosnia and cold beer just fucks up the meat... I've seen people do it, but should be hot beer if so... I also think he overdone this. This lamb looked large, but colour of it at the end wasn't right. I roasted lamb for four hours before, but never longer. As soon as bone joints crack: It's done. I also think he should had explained that you need good heat at the beginning so the crust forms (not burn it), which helps the meat stay moist inside; later keep heat little lower so not to get that burned surface he got (ugliest colour ever). The best roasted lamb you could eat is in Jablanica, but now all Balkan countries will argue with me, even Slovenians (they got awesome roasted lamb too).

[@adamm5087]

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

[@Tactical_DZ]

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

[@gardnerbrook]

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

[@ypnos1]

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

[@josephlama4097]

You make the perfect rotisserie lamb

[@pOOkiNG79]

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

[@derektemoana8574]

Hmmm yummy that looks on point 😋👌

[@jeffbes8894]

Well done mate I enjoyed it

[@telosfd]

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.

[@sniper10666]

I think you forgot the oregano in the basting at the beginning or maybe you put it later but we used to take a lamb up to Bathurst every year for the races and couldn’t get through ourselves but we shared it with other people on the mountain and made heaps of mates, miss those days though

[@hopebezuidenhout4830]

You Sir have done it by far the hard way.

[@thelillypad9567]

This was great!

[@PrinceOfBabylons]

Nice 👍🏼 where you buy the grill from ?

[@yoho5114]

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

[@kreewereigwilliams1701]

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

[@joebovovitch7803]

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

[@MattyKCuming]

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.

[@zaliblah1283]

How many people does this feed?

[@gorill_o3676]

very nice

[@desocrate]

basting mop?

[@BPReefer]

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.

[@IvanIvanov-vy7pt]

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

[@faisalmemon285]

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

[@hashiramasenju7379]

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

[@saudiarabiariyadh5474]

Really I like your working

[@evsshed5034]

Thank you

[@itsthemuscledad38]

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

[@creativedesigner582]

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.

[@arnoldjansen7309]

Perfect. Thank u

[@markmanwaring3823]

what is the power plant on your spit mate ? You don't cover the back or side to keep heat in ? I wan't to build one into the outdoor kitchen on my next place

[@mubeenaa6373]

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

[@evsshed5034]

In this video I have all the specs on the spit studio.kzbin.info_LEpDyIYszc/edit

[@Imran-Munir]

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

[@vincegiangiuliani8444]

you wont find it at bunnings. you need to goto a bbq specialist

[@jlac2box]

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.

[@alexalexandrovich8823]

Good day. Great job I really like it! Could you advice please what is a lowest height from the skewer to the surface of the charcoal? I mean the lowest cooking height. Thanks in advance, Alex

[@khalidaboturki5526]

Now you'r talking I heated last vedeo ..but this one is great ...welldone

[@tchuwe]

STRAYAN BACKYARD 👌

[@redrocket9861]

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

[@krissaylawl6416]

make more videos.great stuff.

[@SonoftheLivingGod7]

25 people? you underestimate me ser.

[@stevegrgas1204]

Where did you get this headless lamb?

[@nadk8886]

Hi there, great video! I did exactly the same as you but the leg and shoulder came out quite tough and dry. It was on the spit for a total for 4 hours. Please help me lol. Any advice?

[@evsshed5034]

I'm glad to hear you you gave it a go. The reason the leg and shoulder came out dry, could be due to too much heat on those areas and not enough basting. When you see the meat start coming off the bone on the leg or shoulder means it's almost ready. Stick a fork in and try the meat. I have been doing this for years and it does take practice after a while you get the feel of when there is too much heat or not enough. Keep trying and the more you cook the better you will get.

[@archibaldchimpin]

Nad K over cooked it mate, less time will do it

[@PeterHatch-mx7zc]

But your one it great job

[@josipstimac9319]

Baste with beer only is the best.

[@thomasdrivas5317]

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 .

[@jasonclark950]

Where did you get your spit from?

[@evsshed5034]

My father made it after years of cooking on the spit he designed his own and got a friend to weld the stainless steel. I have videos on the spit check them out( Rotisserie Spit Review video). If this is your first time doing a spit I would recommend a simple cheap steel one, but make sure it will fit a whole lamb on it (the measurements of the spit are on the Rotisserie Spit Review video), however if you are going to do this on a regular basis then stainless steel is the way to go.

[@costapappas9779]

Evs Shed rotisserie spit review

[@presidentoxford]

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.

[@nznative6615]

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

[@Sebeerful]

As least he got his father to help

[@billlyberopoulos1430]

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

[@Sebeerful]

What a country Australia is 😍

[@tirthampal8942]

He said "please subscribe to eat shit"

[@mocktubelol3355]

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

[@FlowerPowerPrairieGurl]

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

[@mksersan]

Bosnians know the best way to cook the lamb 😉

[@yank4334]

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

[@newyorkcity5851]

Say no to animal cruelty

[@FollowTheMoney1]

And say yes to succulent tasty lamb 🐑🍴👍

[@windshearahead7012]

That’s not animal cruelty

[@vickyvey1657]

A baby sheep killed

[@wasj01]

Lords chosen food to live a long life….

[@baha3alshamari152]

To serve its purpose Becoming a tasty meal for us

[@sg9525]

You said make the “skin crispy’’ But that lamb has no skin

[@AussieAussieOZoioioi]

You mate need to go to spec savers.

[@evsshed5034]

The lamb has skin on it. Once the fleece is removed there is skin left on the lamb. This tastes fantastic when crispy.

[@hasiktak1544]

thats not lamb, its a sheep

[@dimitriostsesmetzissr8845]

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

[@ButchOC]

Dimitrios im gypsy i was thinking the same thing. That meat aint crispy when you butter over it. Makes it soft outside no good.

[@miloradbabic6309]

ffs just because you are greek and cook 6 time a year doesn't make you a professional. I do few my self and don't do it this way but its not to say that this is the wrong way of doing it and my way is the best way. every one does as best as they know

[@Hunter-yy4es]

I'm not Greek but I've been to many gatherings and preparations for lamb spit. Lemon stuffed inside, good salt rub and brushed on during the cooking basic lemon,oregano,oil Brushed on. My god it taste incredible. There is no wrong way long as you cook it 100% it will taste great how ever you cooked it. You can't say you cooked it wrong to someone who just cooked a lamb on video without trouble.

[@MrHondata2000]

Yes dimitrios is Greek as I am so shut up and learn from Greek people also on that as soooo many other things threw history...

[@telosfd]

​@Korcan Mazarati Greek's not eating doner kebap mister. So keep the food lessons for your self, because when you race arrived arrived to Mediterranean the only thing that was eatable for you was uncooked meat.. By the way your culture seems to be the way you talk!

[@mitchamus]

49 vegans are hungry

[@nazeemhartley2656]

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

[@glennbolton9970]

seriously you have no clue

[@PeterHatch-mx7zc]

Whast the fuck are you rubbing your hands .put the oil on the lamb not your cork