Whole Lamb on the Spit – Cooking Blog – Find the best recipes, cooking and food tips at Our Kitchen.
Each year the Auckland Design Center celebrates with a barbecue in the park. We are fortunate to have native bush reserves not far from our back door and this is a great opportunity to hang out among totara trees and the keruru, a huge New Zealand pigeon, famous for being delicious but illegal to hunt. […]

Each year the Auckland Design Center celebrates with a barbecue in the park. We are fortunate to have native bush reserves not far from our back door and this is a great opportunity to hang out among totara trees and the keruru, a huge New Zealand pigeon, famous for being delicious but illegal to hunt. Luckily Roger and David from our onsite cafe had sorted us out with an even more enticing option. A whole lamb, slowly roasted on a spit on our larger DCS grill.

I was ably helped by a couple of my Brazilian colleagues - barbecue mercenaries for whom cooking meat is as sacred as football. We loaded up a borrowed van with the lamb, a 48 inch grill beast, a full gas cylinder, and piles of herbs, garlic, rosemary, lemon, salt and olive oil. . We scouted out a few hours before the rest of the barbecue volunteers arrived.

Our process was as follows: Tie the lamb to the spit with "reassigned" stainless steel wire from the workshop. We had rubbed the lamb with salt the night before to give it time to diffuse into the meat, so rubbing with lemons cut in half helped remove excess salt and add flavor. We filled the cavity with additional lemon halves, rosemary, bread and beer, and then sewn it up with more thread. We then split the skin open and inserted garlic cloves into a 4 inch diamond pattern and rubbed the entire carcass with oil.

Now for the moment of truth, would that fit on the grill? It was a 23kg carcass and it was just on the size limit for the massive grill, but we had some advanced advice from the designers in our Dunedin office that we should be right and we were, with a little over firm. With the burners set to low and the motor quietly running our future dinner, we prepared a sprinkle with lemon juice, olive oil, salt and chopped garlic. Then there was nothing else to do but relax, chat, and be mesmerized - watching a rotisserie is a bit like watching a campfire. We took the time later in the evening for the adult version of the bouncy castle, the mechanical bull!

Five hours after the start, she had finished. The meat was fork tender and the skin was crisp and delicious. The only thing I would change would be how often we watered ourselves. Each time we sprinkled, the water in the lemon juice cooled the outside of the meat until it evaporated, keeping everything moist but limiting the development of the rind. We had basted it every 30 minutes, but next time I would probably push this to 45 because the meat was incredibly juicy, but it would be better if there was a little more dry, crispy rind to accompany the meat. juicy.

If you've never done rotisseries before I can certainly recommend it, watching an entire animal spin on a spit is so rewarding like a primitive caveman. Thanks to all the barbecue volunteers and organizers and also the kind service who lent us the grill, it's not often that you can roast a whole lamb on a home barbecue!



Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the final product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch efforts to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. to avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping céréales in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) déjeuner. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy matière we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.

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