Quote:
Originally Posted by mcsquid
trying a duck tonight in the spit, should be a cracker  |
I was just wondering what the advantages of doing small cuts of meat in a spit roast were - googled it and was impressed with the out-come
"One advantage to cooking this way is that slowly rotating the meat allows it to continually baste itself in its own juices, which adds flavor and helps keep the lamb tender. The continuous basting is a big advantage spit roasting has over roasting the lamb in the oven or grilling it."
4 hours under a foil blanket in the oven can make lamb fall off the bone - but it can dry the bugger out aswell