Lamb BBQ

[BEL]

I would like to BBQ a lamb sometime this summer. I am pretty sure a few cooks on here have done it and I would like some tips. Type of BBQ, firepit, time, etc. Looking forward to hearing from you. BEL

[fishtank]

build nice bed of hot coal( have charcoal as back up cause you will need to add some) have a fork and carving knife ready, we would just cut out the cook part and start eating in about 30 minutes , make crosscut on the thicker areas like the back ends and split down the middle spread it flat on a oven rack . Get a buddy to tac a couple of oven racks to a couple of rebar , I find seasoning salt works good on the. And have batch of lemon juice in a spritzer or just a spray bottle .

[BEL]

How big of a cooking area? The size of 2 oven racks? I like the lemon spray. I might even infuse it with some sort of garlic, herb concoction. Thanks

[fishtank]

Originally Posted by BEL

How big of a cooking area? The size of 2 oven racks? I like the lemon spray. I might even infuse it with some sort of garlic, herb concoction. Thanks

About 20x40 or if you can’t tack it just tied it down with steel wires . Also by splitting the back bone and laying flat this way it cooks evenly and faster But not like falling off the bones tender .

[EZM]

We do whole pigs and lambs on a spit in the old country and have brought this tradition here.

Rent a spit/motor/tray and give it a go. This produces juicy and tasty meat unlike any other method you can replicate any other way.

I'd say season the lamb with salt, pepper, garlic, and herbs overnight and secure it to a spit.

Next day bring it out for an hour or so before putting it over the coals and build a hot coal pile, and once she is hot spread coals toward shoulders head area and toward loin/rump area (very few coals around the middle where the meat is thinnest along the ribs.

Drop the lamb/spit on and crack open a beer.

Let her spin to your desired doneness - but you can roast this lamb until it's fall off the bone done and not risk over doing it if you maintain your coals as described. Usually 4-5 hours for a 50 lb lamb (we do ours medium well).

You can add some wood chips for a little extra smoky flavour and spray with lemon juice.

[walking buffalo]

On a spit over coals. Hand turned.

Everyone takes turns turning, always with a drink in hand.

Continuously baste with olive oil, fresh lemon juice, garlic, oregano, thyme, S&P.

Cut and eat as it cooks.

Doesn't get any better than that.

[nitro]

As far as flavoring you can also do a Caribbean/Jamaican spice rub,and do a rum BBQ sauce .Never done a whole lamb before but I do lamb ribs on the smoker using this.Its been a few years and the recipe is not coming into my head

[EZM]

Originally Posted by EZM

We do whole pigs and lambs on a spit in the old country and have brought this tradition here.

Rent a spit/motor/tray and give it a go. This produces juicy and tasty meat unlike any other method you can replicate any other way.

I'd say season the lamb with salt, pepper, garlic, and herbs overnight and secure it to a spit.

Next day bring it out for an hour or so before putting it over the coals and build a hot coal pile, and once she is hot spread coals toward shoulders head area and toward loin/rump area (very few coals around the middle where the meat is thinnest along the ribs.

Drop the lamb/spit on and crack open a beer.

Let her spin to your desired doneness - but you can roast this lamb until it's fall off the bone done and not risk over doing it if you maintain your coals as described. Usually 4-5 hours for a 50 lb lamb (we do ours medium well).

You can add some wood chips for a little extra smoky flavour and spray with lemon juice.

My grandpa used to take and make a mop out of rosemary, he would beat the sprigs with the back of the knife to release the oils in the herb and dip it in lemon juice and olive oil to finish it - males a nice crust with lots of flavor the last 30 minutes or so ......... also collected drippings for the roasted potatoes the last little bit as well.

[fishtank]

Costco have whole lamb 12-15kg for $150

[BEL]

some great ideas/tips here guys. Thanks

[Alexey]

Originally Posted by fishtank

Costco have whole lamb 12-15kg for $150

Do they sell it in store?

[neznam]

Originally Posted by Alexey

Do they sell it in store?

Only one on 17 ave SE sells it in store or any Wholesale club store.

[neznam]

[HalfBreed]

Originally Posted by neznam

[BEL]

Neznam, that looks absolutely delicious. Care to tell us more, like basting ingredients, marinating, how long to cook. How big is a lamb, length? BEL

[Jim Blake]

I have done lots of whole hogs and they are a big hit for a celebration. I always wanted to try a lamb and did quite a bit of research on it. There are some very very good videos on you tube with detailed instructions. Some great basting recipes as well. I have not tried one yet but I think it would be fantastic!

I bought a roasting kit (motor, spit and accessories) from Pig Out Roasters. It's cooked probably twenty or more hogs and works well. I use Weekend Warrior Wicked Good Charcoal bought at BBQ's galore for fuel.

One thing you don't need a big fancy outfit to get the job done.

Neznam that lamb looks fantastic!

[calgarychef]

We had whole lamb in Morocco, I have no idea what they did to it so I’m of no help.
But researching the Moroccan way might be a good place to start.

[Jim Blake]

Originally Posted by calgarychef

We had whole lamb in Morocco, I have no idea what they did to it so I’m of no help.
But researching the Moroccan way might be a good place to start.

I had one in Algeria. They used a pit with coals in the bottom and suspended the lamb in a mesh cage. They then sealed the pit up and let her cook. Delicious!!

[HalfBreed]

I remember buying lamb from a roadside dude between Sarajevo and Bihac. Actually I would go on to get a dozen chicken and pig from him as well.

Enough fresh meat for a platoon. He had a multi spit set up and had a different meat each day. Maybe it was ration fatigue, but flame cooked meat always tasted good.

I'm no cook so have no idea of the process but have played one in Skyrim.

[neznam]

Originally Posted by BEL

Neznam, that looks absolutely delicious. Care to tell us more, like basting ingredients, marinating, how long to cook. How big is a lamb, length? BEL

I usually try to get a lamb around 12-13kg and marinate it overnight..
cooking it for about 3.5 h. The trick is to start with a low temperature and after about 2h of cooking increase the temperature,but only in the front and back.

[neznam]

Originally Posted by Jim Blake

I have done lots of whole hogs and they are a big hit for a celebration. I always wanted to try a lamb and did quite a bit of research on it. There are some very very good videos on you tube with detailed instructions. Some great basting recipes as well. I have not tried one yet but I think it would be fantastic!

I bought a roasting kit (motor, spit and accessories) from Pig Out Roasters. It's cooked probably twenty or more hogs and works well. I use Weekend Warrior Wicked Good Charcoal bought at BBQ's galore for fuel.

One thing you don't need a big fancy outfit to get the job done.

Neznam that lamb looks fantastic!

Thanks and it tastes good too.

[neznam]

Originally Posted by HalfBreed

I remember buying lamb from a roadside dude between Sarajevo and Bihac. Actually I would go on to get a dozen chicken and pig from him as well.

Enough fresh meat for a platoon. He had a multi spit set up and had a different meat each day. Maybe it was ration fatigue, but flame cooked meat always tasted good.

I'm no cook so have no idea of the process but have played one in Skyrim.

Were you stationed in Kljuc?

[walleyechaser]

Whole lamb on the spit is very popular in south africa too. Always delicious. Neznam setup looks great

[HalfBreed]

Originally Posted by neznam

Were you stationed in Kljuc?

No, Butmir, Zagreb and Banja Luka. I did get into Zgon a few times though. The 90's were crazy days.

[calgarychef]

Originally Posted by Jim Blake

I had one in Algeria. They used a pit with coals in the bottom and suspended the lamb in a mesh cage. They then sealed the pit up and let her cook. Delicious!!

I think that’s how ours was done. It wasn’t crispy like on a spit, nicely tender and great flavour.

[EZM]

Originally Posted by HalfBreed

No, Butmir, Zagreb and Banja Luka. I did get into Zgon a few times though. The 90's were crazy days.

I am from that area (Croatia).

This is exactly how we did lamb as well - it's amazing. Simple and over the coals makes it taste unlike an oven or any other more common method - well worth the extra work.

[58thecat]

no offence to the OP or those who like this meat...I just cringe thinking about it....tried it a few times....unless the chef tainted it?

maybe I will give it another go.....after the covid pandemic passes.

[neznam]

Originally Posted by HalfBreed

No, Butmir, Zagreb and Banja Luka. I did get into Zgon a few times though. The 90's were crazy days.

Calling it crazy is putting it politely...

[neznam]

Originally Posted by EZM

I am from that area (Croatia).

This is exactly how we did lamb as well - it's amazing. Simple and over the coals makes it taste unlike an oven or any other more common method - well worth the extra work.

What part of Croatia? I used to live in Ivanic Grad...
susjed...

[sns2]

Originally Posted by neznam

What part of Croatia? I used to live in Ivanic Grad...
susjed...

Neznam, I met a Croatian fellow in the early 90s who had fled to Canada. He fed me the most delicious spicy sausages I have ever tasted. Do you have a recipe for them?