WHOLE LAMB ON THE BIG OUTBACK

Ever thought about cooking a whole lamb over the Big Outback? Don’t worry—it’s easier than it looks! With a bit of patience and a good glass of wine, you’ll end up with a juicy, smoky-flavoured lamb that only wood fire can deliver.

Step-by-Step Guide:

Ingredients:

🐑 Lamb: Ideally, a 10-12 kg lamb.

Brine:

🧂 Coarse salt
🌿 Black peppercorns
🍃 Bay leaves
🧄 Garlic
🌱 Fresh rosemary & thyme
🍊 Juice of one orange
💧 1 litre of water

Preparation:

🔥 The Fire: The most important part! The best option is hardwood like red or white quebracho. You can also add some espinillo wood for an extra layer of smoky aroma. These woods provide long-lasting embers and even heat.

🔥 Lamb on the Spit: First, prepare the lamb for the spit. You’ll likely need an extra set of hands, but it’s not complicated—some wire will do the trick. Remember, hang the lamb with the hind legs up and the ribs facing the fire. Position the spit about 80 cm from the fire and get comfortable—it’s a slow process.

🔥 The Brine: While the lamb is cooking, prepare a brine to keep it moist. In a bottle, mix all the ingredients and shake well.

🔥 During Cooking: Every 20-30 minutes, baste the lamb with the brine. This keeps it juicy and enhances the flavour.

🔥 Cooking Time:

• First 3 hours: Cook with the bone side facing the fire. This helps soften the tougher cuts.
• Final 1 hour: Flip the lamb so the skin side faces the fire, cooking until golden and crispy.

🔥 Fire Management: Keep an eye on the flames. If they get too high, add wood to the edges rather than directly under the lamb. Place hot embers near the base of the spit to ensure the front legs cook evenly.

🔥 Total Cooking Time: Around 4 to 5 hours, depending on the lamb’s size, the fire’s intensity, and even the weather (wind can make the fire burn hotter).

The key ingredient? Patience! 🔥🐑🍷