A guide on what stuffing to use in a whole animal

Spit roasting lamb or suckling pig is certainly an Aussie favourite. The evolution of cooking whole animals has greatly evolved with an influx of diverse cultural recipes on how to cook your perfect piece of meat. Today we will run you through an easy way to season lamb or pork on the spit roaster and what stuffing to use.

 

 

The most effective way to cook a whole lamb is to keep it super traditional. The predominant ingredients we like to use are olive oil, lemon, garlic and rosemary. Whole onions and spring onions also work very well. By adding these, the flavours and smells are enhanced and it also adds moisture to the meat resulting in a deliciously tender dish. Our Traditional Lamb seasoning is also the perfect seasoning option to get the best flavours. 

When roasting a whole pig we recommend stuffing it with loin meat, raisins and apples to bring out that ultimate flavour of the pork. Furthermore, by adding loin meat, not only do you add moisture, but you also flesh out the cavity ensuring there is more to go around when cooking for larger groups.  Always remember to make sure your whole animal is sewn up correctly in order to keep the beautiful flavours and herbs wrapped up inside.  We recommend using butcher's twine or cooking wire. Because you are adding meat inside the meat, please make sure all safe internal cooking temperatures are reached before carving. 

 

 

For more hints and tips, make sure you download our Spit Roast Recipe Guides.

Want to get hands-on experience on how to prepare awesome BBQ from experienced pitmasters? Check out online BBQ Masterclasses.

 

 

 

 

 

 

by: Rhiannon Peterson