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Roast lamb on a spit

  • Gluten Free Diet

    Excludes foods containing gluten, such as wheat, barley, rye and their by-products.

  • Egg Free Diet

    It is usually followed when someone is allergic to this food.

  • Nuts Free Diet

    It is usually followed when someone is allergic to nuts.

Roast lamb on a spit


  • Place the lamb onto your working surface.
  • Pass the rotisserie skewer through the back of the lamb, along the spine, until it reaches the skull’s base. Lower the head 90ο and pass the skewer through the center of the skull, under the eyes.
  • With a pair of spit forks, prick the legs of the lamb so to keep it balanced onto the skewer.
  • With a stainless-steel wire, prick the lamb on 3-4 spots (hip, rack, neck) so that the skewer will be stabilized onto the spine of the lamb. Pass the wire through the inner side of the lamb and tie it tightly on the outer side of the lamb.
  • Alternatively, place the back brace in the same way and tighten well.
  • Tightly tie the legs onto the skewer. Pass the wire through the tendons and then tie them onto the skewer.
  • Tightly tie the neck and the hands with the wire so that they will remain stable during the roasting.
  • Season the whole lamb on the inside with salt and pepper.
  • On the inside of the lamb add rosemary, the garlic, and the kefalotyri cheese in pieces. With kitchen twine and a packing needle, carefully sew up the stomach cavity of the lamb.
  • Spread the lamb on the outside with a little olive oil so that the remaining salt and the pepper sticks on.
  • In a bowl add the olive oil, the seed oil, and a large sprig of rosemary. Set it aside.
  • Place the spit rotisserie on the highest position and roast for 4-5 hours. Every 1 hour, lower the spit rotisserie.
  • Every 15-20 minutes, by using the rosemary, baste with the olive oil.
  • Make sure to place most of the charcoal under the legs and the back of the lamb.
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Nutrition information per 100 gr.

Calories (kcal)
13 %


Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

Total Fat (g)
29 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

Saturated Fat (g)
48 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

Total Carbs (g)
0 %


The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

Sugars (g)
0 %


Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

Protein (g)
42 %


It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

Fibre (g)
0 %


They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

Sodium (g)
38 %


A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by Nutritics logo

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