Spit-roasted Whole Lamb Recipe
Homemade pita, pickles, and traditional condiments
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lamb Marinade
Pita Bread
Pickles
Condiments
Method
Lamb Preparation
- 1
Marinate the Lamb
In a large bowl, mix olive oil, minced garlic, rosemary, thyme, lemon juice, salt, and black pepper to make a marinade. Rub the marinade all over the whole lamb, making sure to get it into the cavities and under the skin. Cover and refrigerate for at least 12 hours or overnight.
- 2
Prepare for Spit-Roasting
Remove the lamb from the refrigerator and let it come to room temperature. Preheat your spit-roasting equipment according to the manufacturer's instructions. Secure the lamb onto the spit rod.
- 3
Roast the Lamb
Place the spit on the grill or rotisserie and roast the lamb for about 5-6 hours, or until the internal temperature reaches 145°F (63°C). Baste the lamb with additional marinade every hour.
Pita Bread Preparation
- 4
Make the Dough
In a large mixing bowl, combine warm water and yeast. Allow it to sit for 5 minutes. After it becomes frothy, add flour, salt, and olive oil. Mix until a dough forms.
- 5
Knead and Rise
Knead the dough on a floured surface for about 10 minutes until smooth. Place in a greased bowl, cover with a damp cloth, and let rise for 1 hour or until doubled in size.
- 6
Shape and Cook
Divide the dough into small balls and roll each out into a circle. Cook on a hot skillet for 2-3 minutes on each side until puffed and cooked through.