Easter spit roasting

Beginner's Guide

Preparation:

• Choose the right meat: Choose fresh meat. If it's lamb, ask the butcher to open it up and clean it thoroughly.
• Marinate: Marinades add flavor and help with cooking. There are countless recipes; try one with lemon, oregano, garlic, olive oil and spices. Leave the meat in the marinade for at least 4 hours, ideally overnight.
• Secure: Tie the meat tightly onto the spit so it cooks evenly. Use kitchen twine or wire.
• Charcoal: Choose charcoal and let it burn until glowing before placing the spit over it.

Cooking:

• Steady temperature: Maintain a steady cooking temperature, ideally 150-170°C.
• Rotation: Turn the spit regularly for even cooking. Use a motor or turn the spit by hand.
• Cooking time: Allow about 1 hour per kilogram of meat. Use a meat thermometer to make sure it is cooked properly.
• Extra basting: While cooking, frequently pour water or lemon juice over the meat to keep it juicy.
• Resting: Once cooked, let the meat rest for 15-20 minutes before carving. This allows the juices to redistribute evenly and makes the meat more tender.

Additional tips:

• You can cook many types of meat on a spit, such as chicken, pork or beef.
• If you don't have a rotisserie grill, you can roast the meat in an oven using conventional heat or convection.
• Serve the roasted meat with lemon, oregano, potatoes and a refreshing salad.