Donna Wildwood 288 Posted January 20, 2015 Report Share Posted January 20, 2015 hello all! One of my ram lambs decided he was going to turn into Mr Arsey and start butting everything in sight. He's not very big but he's nice and fat and I found a way to cure the aggression.... So now he's in the freezer, but I got my slaughterman to leave the carcass whole as I fancy trying out cooking a whole lamb outside. Any suggestions for the best way on doing this? in a pit of embers covered up? spit roast? If not I'll defrost the bugger and joint him up but I want to try something spectacular. Incidentally, if there is anyone around my area who want to SHOW me how, I'll gladly lay on the beers/whiskey and lamb eatables cheers Donna 2 Quote Link to post Share on other sites
Greygamefowl 160 Posted January 20, 2015 Report Share Posted January 20, 2015 You could do it in a fire pit ive done it with venison 1 Quote Link to post Share on other sites
Donna Wildwood 288 Posted January 20, 2015 Author Report Share Posted January 20, 2015 Guy int pub said get a pic up and he is sure there will be a line of guys falling over themselves if they like it Ere you are then......... Though I suspect that might not be the pic you were after 4 Quote Link to post Share on other sites
Donna Wildwood 288 Posted January 20, 2015 Author Report Share Posted January 20, 2015 You could do it in a fire pit ive done it with venison How is that done please? big hole with embers then covered up? I am crap at cooking! Quote Link to post Share on other sites
socks 32,253 Posted January 20, 2015 Report Share Posted January 20, 2015 A fire pit is no good for cooking any fatty meat as when the fat comes off the meat it sits on the embers and gets hot and burns into meat ... A spit roast is best as when the fat drips it keeps the embers below hot giving a better all round heat and cooks the meat more evenly .......... 1 Quote Link to post Share on other sites
Tiercel 6,986 Posted January 20, 2015 Report Share Posted January 20, 2015 I am sure I seen spit roasters for hire, might be worth a look? TC Quote Link to post Share on other sites
Greygamefowl 160 Posted January 20, 2015 Report Share Posted January 20, 2015 A fire pit is no good for cooking any fatty meat as when the fat comes off the meat it sits on the embers and gets hot and burns into meat ... A spit roast is best as when the fat drips it keeps the embers below hot giving a better all round heat and cooks the meat more evenly .......... Good point ive never done anything but venison and fish in a pit, Quote Link to post Share on other sites
TOMO 29,753 Posted January 21, 2015 Report Share Posted January 21, 2015 What's all this about you want spit roasting................ 1 Quote Link to post Share on other sites
Donna Wildwood 288 Posted January 21, 2015 Author Report Share Posted January 21, 2015 What's all this about you want spit roasting................ Bad dog! get in your basket! 2 Quote Link to post Share on other sites
mad4it 695 Posted January 21, 2015 Report Share Posted January 21, 2015 as said spit roasting is the best idea most hog roast companys do a dry hire and they will show you how to use it. Quote Link to post Share on other sites
socks 32,253 Posted January 22, 2015 Report Share Posted January 22, 2015 Don't forget that if you spit roast you can't just shove a pole up its arse and out of its neck ... You need to bind it in properly and tie In the legs so that they don't fall off when cooked ....... Quote Link to post Share on other sites
unlacedgecko 1,467 Posted January 25, 2015 Report Share Posted January 25, 2015 http://www.thasneen.com/cooking/shuwa-slow-cooked-lamb-served-over-aromatic-basmati-rice-omani-delicacy/ I've eaten lamb cooked like this in Oman. They used the 48hr method. It was very tasty... 1 Quote Link to post Share on other sites
Donna Wildwood 288 Posted January 27, 2015 Author Report Share Posted January 27, 2015 http://www.thasneen.com/cooking/shuwa-slow-cooked-lamb-served-over-aromatic-basmati-rice-omani-delicacy/ I've eaten lamb cooked like this in Oman. They used the 48hr method. It was very tasty... I am doing this!!!! I reckon burdock leaves in a thick enough layer would work instead of the not easily foragable banana leaves Thank you! Quote Link to post Share on other sites
Yokel Matt 918 Posted January 27, 2015 Report Share Posted January 27, 2015 Renting a proper gas rotisserie designed for the job will save you endless grief. Like socks says you've you to truss and secure it proper or it either won't turn round or will bow and break up. A consistent temperature is also hard over a fire. I once had turn a hog over a wood fire using mole grips for 8 hours as the make-shift motor we used broke. It was like a Dime Bar In the end.... If anyone remembers the slogan. I've have a few mutton hungi's in NZ which were nice - not a whole sheep though. Quote Link to post Share on other sites
unlacedgecko 1,467 Posted February 1, 2015 Report Share Posted February 1, 2015 http://www.thasneen.com/cooking/shuwa-slow-cooked-lamb-served-over-aromatic-basmati-rice-omani-delicacy/ I've eaten lamb cooked like this in Oman. They used the 48hr method. It was very tasty... I am doing this!!!!I reckon burdock leaves in a thick enough layer would work instead of the not easily foragable banana leaves Thank you! How was it? Quote Link to post Share on other sites
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