Pasture-Fed Half Lamb

Description

Embark on a culinary journey that marries exquisite flavor with ethical sourcing through our pasture-fed half lamb. This exceptional offering, celebrated for its versatility and conscientious origins, encompasses various cuts sourced from lambs raised on open pastures. Our unwavering commitment to sustainable farming practices ensures a delectable and responsible culinary experience.

Our half lambs normally weigh between 7-9 kilos (14-18lbs) and can either be left whole or chopped up as follows:

• Shoulder in 2
• Leg in 2
• Breast Boned & Rolled
• chops in 2s.
• Neck rings in 1 Pack

Please edit the cutting instructions in the special instructions box at checkout.

Cooking half a lamb on a spit is a delightful way to enjoy a flavorful and succulent roast. Here’s a step-by-step recipe for this impressive outdoor cooking method:

Ingredients: Spit Roasted Half Lamb

• Half a pasture-fed lamb (approximately 15-20 pounds)
• Marinade (your choice, see below for suggestions)
• Spit rod and motor
• Charcoal or hardwood for grilling
• Butcher’s twine for trussing
• Meat thermometer

Marinade Suggestions:

1. Traditional Greek Marinade:

   • 1/2 cup olive oil
   • 1/4 cup lemon juice
   • 4 cloves garlic, minced
   • 2 tablespoons fresh rosemary, chopped
   • 2 tablespoons fresh oregano, chopped
   • Salt and black pepper, to taste
2. Mediterranean Marinade:
   • 1/2 cup olive oil
   • 1/4 cup red wine vinegar
   • 4 cloves garlic, minced
   • 2 tablespoons fresh thyme, chopped
   • 2 tablespoons fresh rosemary, chopped
   • Salt and black pepper, to taste

Instructions:

1. Prepare the Lamb:
   • Place the half lamb on a clean surface.
   • Trim excess fat and any loose or hanging skin.
   • Season the lamb generously with salt and black pepper.
2. Marinate the Lamb:
   • In a bowl, combine the ingredients for your chosen marinade.
   • Rub the marinade all over the lamb, ensuring it’s well-coated.
   • Place the marinated lamb in a large resealable plastic bag and refrigerate for at least 4 hours or overnight for maximum flavor.

3. Prepare the Spit:

   • Assemble your spit rod and secure the lamb onto it. Use butcher’s twine to truss the lamb securely.
   • Make sure the lamb is balanced and centered on the spit rod to ensure even cooking.
4. Start the Fire:
   • Prepare your charcoal or hardwood fire on one side of the grill.
   • Place a drip pan under where the lamb will be rotating to catch any drippings.
5. Cook on the Spit:
   • Start the motor to begin rotating the lamb over the fire.
   • Maintain a consistent temperature of about 325°F (163°C) near the lamb.
   • Cook the lamb for approximately 15-20 minutes per pound, or until the internal temperature reaches 145°F (63°C) for medium-rare.
6. Baste the Lamb:
   • Periodically baste the lamb with any remaining marinade or a mixture of olive oil and lemon juice to keep it moist and flavorful.
7. Monitor and Adjust:
   • Keep an eye on the fire, adding more charcoal or hardwood as needed to maintain the desired temperature.
   • Use a meat thermometer to check the lamb’s internal temperature, ensuring it reaches the desired doneness.
8. Rest and Serve:
   • Once the lamb is cooked to your liking, remove it from the spit and let it rest for about 20-30 minutes before carving.
   • Slice and serve the succulent lamb, garnishing with fresh herbs and lemon wedges.