If you’re planning a summer feast that will wow your guests, TG Quality Butchers at Wellington Village has you covered. Known for their top-quality meats and expert advice, they’re your local source for the perfect lamb to take centre stage on the spit. Their friendly team can guide you on preparation tips to ensure your BBQ masterpiece is a hit!
Summer BBQ Showstopper: Greek-Style Lamb on the Spit
Bring the flavours of the Mediterranean to your backyard with this Greek-style lamb recipe. Juicy, tender, and full of flavour, it’s the ultimate BBQ crowd-pleaser!
Ingredients
- 1 whole lamb (around 10-12kg, prepped by TG Quality Butchers)
- 1 cup olive oil
- 1/4 cup dried oregano
- 1/4 cup garlic, minced
- Juice of 3 lemons
- Zest of 2 lemons
- 2 tbsp salt
- 2 tbsp black pepper
Instructions
- Preparation: Ask TG Quality Butchers for advice on spit preparation. If trussing isn’t available, ensure you have strong butcher’s string to securely bind the lamb yourself.
- Marinade: In a bowl, mix olive oil, oregano, garlic, lemon juice, zest, salt, and pepper. Rub the marinade generously all over the lamb, inside and out. Let it marinate for at least 4 hours, or overnight for deeper flavour.
- Setting Up the Spit: Secure the lamb tightly on the spit rod. Balance the weight to ensure even cooking. Preheat the coals or wood until they’re hot and glowing.
- Cooking: Place the spit over the heat, ensuring the lamb is rotating steadily. Cook for 4-5 hours, basting occasionally with the leftover marinade, until the internal temperature reaches 70°C for juicy, tender lamb.
- Serving: Let the lamb rest for 15 minutes before carving. Serve with a fresh Greek salad, tzatziki, and warm pita bread for a full Mediterranean feast.
Tip: Pair the lamb with a crisp white wine or refreshing summer spritz for the ultimate BBQ experience.