 Whole lamb barbecue. So how do you spit roast this 40 pound lamb? Hey there It's Bill West with BBQTricks.com and this is a great holiday barbecue feast some of the most popular videos that we have here our Whole animal roast. We got a whole cow a whole hog But with lamb typically it's been smaller Easter stuff with small chops or a rack of lamb So thanks to my friends Pete's tomatoes and Nick Hatsis They walk us through this whole prep process Take a look at this. It was for a big Greek Orthodox Easter celebration family feast Now what's the main what's the main spices barbecue sauce? Main spice main spice is oregano that barbecue sauce is not barbecue sauce No, this is not unlike the traditional American style barbecues that we do here in the United States the Greek style barbecue is the key component is oregano olive oil lemon and Occasionally meet excuse me mint Make up the key components to the dressing or the marinade as you said as you'd say with me a kitchen of the Cuskiness family They're gonna help us Get the lamb on the stick, you know Yeah, tell us what you're doing here buddy. First thing is we're gonna stick the pole for the back end. Yeah The poor lamb never thought life was gonna be this way We got to line these two up with the length and before we do that we're gonna have to Stick it through the throat here. There's a little slot if you stick your finger anybody can do it You you'll see it and what we want to do is try and go through the head With this so we crack it So and so that that one there looks like it's the top of the head's been Pre-cracked right, you know pre-cracked or you know when they butcher that Maybe they just sometimes and they hit the end of it It's a sharp knife That's against you right there. Oh now it's coming. Go ahead Stan. Do it Stan Okay Okay, now you're gonna mix now. We're gonna flip her over Try and even Right in the right in the meat there right in the legs approximately how are you gonna how much you're gonna pay for this Lamb you got to figure out where to get it first a butcher can help you There's a bunch of places online online probably kind of expensive with 50 pound lamb. They said would run about 275 bucks plus about a $75 processing fee so 350 bucks for a lamb like this you're gonna need a spit to cook on spit jack is the king of these things I'll put a link to their model CX 855 which can handle up to a 55 pound lamb or even a hog It's a nice one and otherwise you can rent a spit from some rental companies But a hog would take a lot longer because you're cooking the hog to a hotter internal temperature so you can pull it apart But with this Expect about a four to five hour cooking time It all depends on the wind the weather and this spit here that we're using as they closed in back So it'll cook a little bit hotter than one that would is totally open maybe like this one here Okay, so now the the bracket is in and now you need the screws. It should also be a bracket piece, right? Uh-huh. Where's that bracket? Okay, we're good. We want to make sure this this hook that this hook is here is lining up with coal This is this is bracket number two Bracken number two. It's a little bit trickier Okay Yeah, we're gonna stick our hands this is like he's from colorado grass-fed Those are the best they say best certified organic How big is it? How big is it? It's 40 pounder. That's a big one. It's a big one But it's a baby, you know, you could tell a lamb's a baby not by the size you could have a little bit A lamb that's the small be only 30 pounds, but by the teeth The teeth are baby I bought a lamb on time. It was 80 pounds It was baby. It was a baby You can tell by the teeth baby huge I but one time a long time ago my cousin in Greece. He has 1000 1500 goats and 300 lambs in Greece and he killed a little lamb small and it was only 32 pounds And I says It's old. He goes look at the teeth of the teeth for a huge So the small teeth means small it's small because the the larger the teeth that means it grows by the years All right, so small teeth small fee means baby land Yeah, one thing to watch out for is when you secure the lamb on the spit You're going to want to get it really secure. So there is no wobble at all You can use the twine or some rope But make sure you're using cotton twine or cotton rope not the plastic stuff that could melt And then when you mount it up there start with the lamb on the highest setting and lower it occasionally through the cook Until the last 30 minutes where you lower it all the way to the bottom To crisp the skin So this is the spit where the Lamb is going to be made We got the coals going the coals are going a little slower than we like So this is an ancient Greek technique to get your coals going. Go ahead. It's called a bit so likely A bit so likely effect What kind of coals we have let's get the coals here. This is the royal oak all wood hard coal charcoal We've got the basic dressing or the basic dry rub for the For the lamb that we use to coat the inside of the animal Before we put it on the spit Which consists of your basic ingredients basic spices salt pepper Garlic powder oregano dried mint And we tend to like a little bit of uh, lemon zest and uh, orange zest in our In our dry rub What we'll do is we'll utilize half of this on the animal dried And then we'll save half of this For the olive oil dressing that we'll use to baste the animal What you want to do is you want to hand mix this This is another nick everybody everybody we're doing the lamb is named nick I'm gonna get this puppy ready and tied up What are you doing there guys? We are dressing the animal We are putting the dry spice rubs in there Along with what along with a stick of Lando lakes made in Chicago butter Okay, so the spices have gone in they're inside the animal there it is and now we're Closing it up using the uh Nick here is actually a doctor nick. What does the suture technique we're using? This is called the single-handed malakia technique This is a single-handed technique Okay, and we sew up the entire Belly of the beast so after a few hours of basting you check the meat and you want to cook to your liking You probably shoot for a internal temperature in the thickest part of the thigh About 150 Degrees fahrenheit to 160 degrees fahrenheit The joints are going to be loosened dramatically and you can feel it in there just by wiggling a leg It's different again from a hog where you want to cook it up to 190 degrees Once it's done remove it off the spit put it on a resting area for carving And let it rest before you cut into it for at least 10 or 15 Minutes, so yeah, if you like this whole lamb barbecue You might want to check out the whole hog video we have or the whole cow Video elsewhere on this channel and you want to get the recipe for the seasoning here that they used I will put it on the website. That is www.barbecutricks.com