Well thanks for considering me a resource! :)Size & Cooking Time
10-12 people you will not need more than a 30 pound lamb. It takes about 1 hour per 10 lbs so around 3 hours. Typically I like to get a 40-45 pound pig or lamb it seems to be just about the right size for a large group 40-50 people.Seasoning
Needs nothing more than salt, pepper lemon and Greek oregano.Recommended spit
For the money you can beat XL MANUFACTURING (2717 W Lawrence Ave Chicago,IL (773) 271 -8900) spit. It is made by a Greek man and the cost is very reasonable (350.00 when I bought mine). I would also recommend you get the rear cooking shield which helps keep heat in. You can spend a ton of money on a very fancy spit but don't. Not unless you are planning on doing a lot of spit roasting. For an occassional spit roast lamb or pig this is an excellent spit. This most this spit can handle is around 60-65 pounds. Go any higher and you run the risk of breaking your spit bar and burning out your moter. Sadly I know from experience trying to roast a 110 # (no I did not buy it a family member did) that the spit will give out.
To tell you the truth I really think it is a complete waste of time to roast any animal bigger than 45 pounds. First you will be spit roasting all day with a 75 pounder you are looking at 8 hours. So get up at 2 in the morning mount the pig on the spit and have fun. Not my idea of fun but for others it is. Also you will need a very large amount of charcoal.
If you have a lot of people to feed I suggest actually roasting two animals at the same time. Again this is my personal preference after doing this many times.What you will need
Here is a list of what you will need:
- Aluminum foil (heavy duty) to line the bottom of the spit
- Real charcoal (don't get briquettes they just don't throw the same heat)
- Heavy duty gloves (2 pair) for moving the spit
- Extension cord to plug in motor
- Heavy Duty Zip Ties (Heaviest they make) Use these to secure the legs to the spit
- Butcher's twine (to sew the belly)
- Butcher's needle (to sew the belly up (can get this online or at a cutlery shop))
- Wire cutters - to cut twist ties off
- Chef's knife to carve
- Butcher's cleaver to hack threw bones easily
- Heavy duty 4 foot table (use this to work with the pig and cut it when it is done)
- Two heavy duty cardboard boxes (lay these flat on the table when your ready to cut the pig. The card board absorbs the juices and protects the table while you cut. Also the pig doesn't slide around).
- Surgical gloves - These keep your hands from getting super greasy while cutting the pig
- Bowl of ice water. When cutting the pig it will be very hot and you can dip your hands into the cold water to keep them from getting burned and also allow you to work with the pig longer.
- Good Thermomter - to check the temp of course
- Charcoal chimmeny (optional but makes getting the coals quick and easy and no chemical starters needed)
You can make slits in the pig and insert garlic if you like I do this and it is very nice. When I roast a pig there is enough fat to cook potatoes underneath the pig in the drip channel. Simply par-boil (cook half way) (I usually quarter idaho russets and start them in cold water and then bring them to a boil then pull them off the flame) and then toss in olive oil, lemon, fresh garlic cloves, salt and pepper and place these underneath the pig in the drip channel. See my online photos in the photo gallery).
Oddly enough lamb does not have as much fat as the pig so you don't get as many drippings.
Lastly don't forget the following, a few faithful friends to help, chilled ouzo, chilled retsina, and some good Greek music in the background. Helps pass the time much easier.
Hope that helps.