Spit Roasting Lamb

Free-range milk lamb from the pastures of WA's South-West. Tender, delicate and made to feed a crowd.

Cooking: Season with salt, garlic and rosemary. Spit for about 3-4 hours depending on size, until the leg reaches 62-65°C. Rest 20 minutes.

Serving: Allow about 400g per person. 14-16kg serves around 35-40; 20-22kg around 50-55.