How to:
Spitbraai Karoo lamb
Justin Bonello shows how to make your very own Karoo-style spitbraai in these five easy steps.
1. Light your fire
Use orange or apple wood and, once the fire’s going nicely, add two bags of charcoal (don’t use briquettes) and centre the fire around where the chest and hindquarters of the lamb will be.
Test your fire by holding your hand roughly 40 cm above the smouldering coals – if you can keep it there for five seconds, you’re good to go.
Add more charcoal to your fire every now and then to keep the heat consistent.
2. Set up your spit
To find out how to make your own spit, go to www.cookedinafrica.com and follow the step-by-step instructions.
3. Get turning
Your lamb should weigh in at about 18 kg and will feed 30 to 40 friends, plus you’ll have leftovers for lekker sarmies the next day.
Once you’ve attached it to the spit, wash it thoroughly – use a hosepipe – then, while it’s still moist, give it a good rub with a mix of dried oregano, rock salt, grated garlic and lemon juice.
Place the pole securely on the butcher hooks about 40 cm above the fire and start turning immediately – the speed should be at about 15 turns per minute if you’re using a motor-driven spit.
If you’re doing it by hand, make sure you have cold beers at hand as you’ll have to turn it in quarter increments every minute … thirsty work!
4. Bring on the basting
After 2½ to 3 hours, it’s time to make your basting sauce. By now the shoulder blades have started to pull out – a sign that the meat is almost ready.
For your basting sauce, mix together 1 litre lemon juice, a handful dried oregano, a handful coarse rock salt and 1 head crushed garlic.
Baste your lamb every 5 minutes for 30 minutes, then give it another 30 minutes and it should be perfect – check this by inserting a sharp knife into the thickest part of the hindquarters; if the juice runs clear, the roast is cooked.
If you fancy a malty taste, spray your favourite beer onto the lamb in the last 10 minutes of cooking.
5. Carve it up!
Move the coals to one side and place a tray under your lamb. Carve directly onto the tray and encourage your guests to eat immediately – you want this meal to be served hot.
If the meat closer to the bone is a little rare, put the lamb back over the fire and let it cook some more.
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