Great video, thank you for sharing. You suggest marinating the lamb overnight. Sounds great - do you have suggestions for keeping the lamb cool overnight?
Get a large cooler and use a couple frozen gallon water jugs to keep it cool. You can also add a tablespoon of salt to each jug so that the ice melts more quickly and keeps the cooler colder.
Ok so, in South Africa, we like to have a tray with the veg and potatoes, with the drippings. Creating a nice gravy. We do this with a gas spit. However, how do you do the same for a charcoal spit?
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?
Hi there, We'd recommend leaving the skin on for flavour and moisture. Learn more with our Flaming Coals Lamb Masterclass - bbqspitrotisseries.com.au/products/flaming-coals-lamb-masterclass
Well done so easy the way you explain it.
Great video, thank you for sharing. You suggest marinating the lamb overnight. Sounds great - do you have suggestions for keeping the lamb cool overnight?
Get a large cooler and use a couple frozen gallon water jugs to keep it cool. You can also add a tablespoon of salt to each jug so that the ice melts more quickly and keeps the cooler colder.
Great vid, well explained👌🏼
Thank you!
yummmmmmmmm i love lamb
We do too!
Ok so, in South Africa, we like to have a tray with the veg and potatoes, with the drippings. Creating a nice gravy. We do this with a gas spit. However, how do you do the same for a charcoal spit?
We create a well in the charcoal tray (push the charcoal to a side) and put a stainless steel pan in there to catch the dripping. Hope this helps!
Best video well done mate
Thanks 👍
😋😋😋
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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?
Possibly baste more. Or direct the heat away from those areas if they are lean
@@BbqspitrotisseriesAu what is the optimum weight to balance a lamb of 10-12 KG?
@@alixezman1106 Our standard 1.4kg weight is perfect
, how hot did you have the fire ?
Sorry what was the charcoal you’ve used
Mallee Root Lump Charcoal :)
If I have a full lamb, would your recommend shaving to leave the skin on or would you skin it?
Hi there, We'd recommend leaving the skin on for flavour and moisture. Learn more with our Flaming Coals Lamb Masterclass - bbqspitrotisseries.com.au/products/flaming-coals-lamb-masterclass
Hi im looking buying a spit how big is this one you're using .. cheers
Hi Duncan, if you're looking to cook a full lamb and not have to cut the animal down we suggest looking at our range of 1500s.
I need the equipments,,
Hi, you can check this on our website. www.bbqspitrotisseries.com.au/1200-stainless-steel-spartan-spit-roaster. Thanks for watching
The neck should be lower more level with the back so it doesn't burn
please...no more background music