ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Spit roasting a whole lamb
New Posts  All Forums:Forum Nav:

Spit roasting a whole lamb

post #1 of 12
5/31/08 at 7:00am
Thread Starter 
Ever since I bought my new spit I am always looking for an opportunity to use it. Last weekend I had about 15 friends over and roasted a lamb for them. For many of them it was their first time experiencing a lamb roast and it was a great time.

I posted a blog entry in my blog here :

http://www.cheftalk.com/forums/blogs...lamb-spit.html

and

Photos are posted here:

Roasting a Whole Lamb on a Spit - ChefTalk Photo Gallery


As a side note if you are looking for a nice simple spit that can handle an animal between 40-65 pounds the guy that makes my spit really does a nice job. And, you can't beat the price (350.00 USD).
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Places I Have Cooked
(8 items)
Reply

Featured Stories on ChefTalk.com

Follow ChefTalk on Pinterest!
A clinical look at how a restaurant runs
The Making of a Chef Innovator, without the Pomp
post #2 of 12
5/31/08 at 11:11am
Great photos, Nicko! The end result looks succulent and delicious. :lips:
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Reply
post #3 of 12
5/31/08 at 11:22am
How do you know how hot to keep the fire?

Did you cook it to medium?

Please remind me where you got the spit.

Thanks!
http://www.cheftalk.com/image/id/23592
Reply
post #4 of 12
6/2/08 at 1:14pm
Looks like Easter! Those potatoes cooked in the drippings were really something I bet!
In a nutshell
Reply
post #5 of 12
7/28/08 at 10:34am
Nicko, 2 questions:

1) Where can I buy the spit you have?
2) When did you throw on the potatoes, i.e., what the cooking time for them?

Thanks,
Tony
Reply
post #6 of 12
7/30/08 at 5:18am
1. http://www.xlmanufacturing.net/Rotisseries.asp They are on the Northside.

2. Depending on what you are roasting the potatos might not come our right, ex: for a lamb without that much fat.
You can do vegatables instead.
Or if you do potatoes, I would put them on during the last hour and keep checkign them after 30 minutes.
http://www.cheftalk.com/image/id/23592
Reply
post #7 of 12
7/31/08 at 7:37am
Man, that looks good! Mmmmmm.... Yummy. :rolleyes:
Reply
post #8 of 12
7/31/08 at 8:22am
Thread Starter 
Hey Tony,

So Abe is right about where I bought the spit but you already got yours from the company you told me about. You should post their linsk so others know where to get the spit.

For the potatoes I used regular idaho russets quartered. I put them in a pot of cold water and brought them to a boil and removed them and drained the water. If you have a 40# pig you can put this in after about an hour on the spit. Line the drip pan with aluminum foil. I threw in quite a few heads of garlic, dried Greek oregano and lemons.

Everyone who tasted those said they were the best potatoes they ever had.


Abe and I are doing a lamb this Saturday ( am actually just consulting on the set up). :)
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Places I Have Cooked
(8 items)
Reply
post #9 of 12
7/31/08 at 9:04am
I found a place local to NYC where you can buy spits:


Kanesbbq
dot
com

(I can't seem to post a link as I have less than 5 posts!)


I ordered their K23 and it should arrive tomorrow. I will be roasting a lamb the weekend of August 16th and will definitely be trying it with potatoes.

Thanks for all the info!


-Tony
Reply
post #10 of 12
7/31/08 at 10:30am
Thread Starter 
photos please post photos
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Places I Have Cooked
(8 items)
Reply
post #11 of 12
9/25/08 at 2:59pm

renting a spit?

I went to the shop you got your spit from but they only sell
does anyone know of any places in Chicago where I could rent a spit for roasting a lamb?
I've been wanting to do this for a while but I know it's not something I plan to do often enough to justify buying one.
thanks!
Reply
post #12 of 12
8/17/12 at 10:15am

Here is a list of what you will need (This is Nicko's list which I'm reposting):

1. roll of heavy duty aluminum foil

 

2. drip tray (for under the spit)

 

3. small table

 

4. 2 large cardboard boxes

 

5. Knives: Chef knife, boning knife, meat clever.

 

6. several large zip ties

 

7. 2 20# bags of real hardwood charcoal

 

8.  hand held 3 prong garden rake

 

9. 2 pairs heavy duty gloves

 

10. 2 pairs of plastic surgical gloves

 

11. 2 rolls paper towels

 

12. needle and twine (optional, not recommended)

 

13. hack saw

 

14. ice bath to cool hands when carving

http://www.cheftalk.com/image/id/23592
Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking

Featured Stories on ChefTalk.com

Follow ChefTalk on Pinterest!
A clinical look at how a restaurant runs
The Making of a Chef Innovator, without the Pomp
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Spit roasting a whole lamb