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Whole Lamb BBQ How To | Barbecue Tricks

Com? This is a great holiday barbecue feast, Some of the most popular articles that have Here are whole animal roasts. We’Ve 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. Thanks to my friends, Pete Stamatas and Nick Hatzis they walk us through this whole prep process.

Take a look at this. It was for a big Greek Orthodox Easter celebration, family feast, Pete What’S the main spices Barbecue sauce Nick Main spice Main spice is oregano Pete It’S not barbecue sauce. Is it Nick Not barbecue sauce; no, 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 mint make up the key components to the dressing? Or the marinade as you’d say: Pete We’Re in the kitchen of the Custinos family They’re going to help us get the lamb on the Stake Dino tell us what youre doing here: buddy Dino Our first thing is we’re going to stick the pole through the back end.

Pete The poor, lamb, never thought life was going to be this way. Dino We’Ve got to line this two up with the leg, but before we do that, we’re going to have To stick it through the throat here, There’s a little slat. If you stick your finger, Anybody can do it, you’ll see it. What we want to do is try and go through the Head with this, so we crack it. Pete That one there looks like it’s: the top of the head, precracked right, Dino, Dino, Precracked, When they butchered it, maybe they just sometimes They hit the end of it.

Nick That’S a sharp knife, Pete That’S a Ginsu right there, fellas Dino Now its coming go ahead, Stan Nick Do it Do it Stan Dino Okay, now now we’re going to flip her over to try and even her out so we can get the Back legs, Nick Right in the meat there right and then in the leg Bill, West Approximately are you going to pay for this lamb Youve got to figure out where to get it first, A butcher can help you Theres a bunch of places online Online, probably kind of expensive, a 50-pound Lamb, they said, would run about $ 275 plus about a $ 75 processing fee, so $ 350 for a lamb, like This Youre going to need a spit to cook on Spit Jack.

Is the king of these things I’ll put a link to their model CX855, which Can handle up to a 55-pound, lamb or even a hog? It’S a nice one. Otherwise you can rent a spit from some rental. Companies, 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 has a closed-in back so it’ll cook a little bit hotter than One that would just totally open, maybe like this one here, Nick Now that the bracket is in and now you need the screws, there should also be a bracket.

Piece right: Dino, Uh-Huh Where’s that bracket Okay, we’re good. We want to make sure just hook that this Hook, that’s here is lining up with the pole. Pete This is bracket number two Dino Bracket number two Nick Its a little bit trickier than the Dino Okay, Hows the other one Pete Its coming Its coming, Dino Yeah were going to stick our hands Nick This lamb is from Colorado grass fed Pete Those are the best they say.

Nick Certified organic Pete How big is it Nick Its a 40-pounder Pete Its a big one, Nick Its a big one but its a baby, You can tell a lambs a baby not by the size. You could have a lamb, that�s, this small and be only 30 pounds, but by the teeth The teeth are baby. I bought a lamb one time. It was 80 pounds Pete And it was a baby Nick It was a baby you could tell by the teeth One time a long time ago, my cousin in Greece He has 1,500 goats and 300 lambs in Greece and he killed a little lamb, a small one.

It was only 32 pounds, I said: [ Greek, 0:04:50 ], Its old look at the teeth and the teeth were Huge Bill West Ah, so the small teeth means Nick It’S small because the larger the teeth that means it grows by the ears Pete So small teeth: Dino Small teeth means baby lamb Bill West One thing to read out for is when you secure the lamb on the spit youre 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. 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 up nicely Dino It’S not going nowhere. Nick That’S the important thing: Pete So this is the spit where the lamb is going to be made.

We’Ve 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. Pete What kind of coals do we have Let�s get the coals here? This is the Royal Oak, all wood hard coal charcoal Nick We’Ve got the basic dressing or the basic dry rub 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 lemon zest and orange zest in our dry rub What we’ll do is we’ll utilize half of this On the animal dry and then we’ll save half of this for the olive oil dressing that we Use to base the animal, What you want to do is you want to hand mix This Dino We’Ve got to get this puppy ready and tied up Pete What are you doing there guys Dino We are dressing, the animal We are putting the dry spice rubs in there Pete Along with what Dino Along with a stick of Land, O Lakes, butter, Pete, Okay, so the spices have gone in They’re inside the animal there.

It is and Now we’re closing it up using the’Nick here is actually a doctor Nick. What is the suture technique? We’Re using Nick This is called the single-handed [ inaudible, 0:07:44 ] technique, Pete The single handed technique And we sew up the entire belly of the beast Bill. West After a few hours of basting, you check the meat and you want it cooked to your liking. You probably shoot for an internal temperature.

In the thickest part of the thigh about 150 degrees Fahrenheit to about 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 Yeah, if you like this whole lamb, barbecue You might want to check out the whole hog article we have or the whole cow article elsewhere.

On this blog – and you want to get the recipe for the seasoning here that they use, I will put it on the website That is http://www.Barbecuetricks.Com


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