This basting recipe is for a whole lamb on the spit, and is perfect for a boned leg of lamb on the rotisserie, but can be used in smaller proportions for basting any cut of lamb on the BBQ.

  • 30 lemons, squeezed (Fresh is better than the bottled one)
  • 10 cloves garlic, crushed2 whole bottles of dried Oregano
  • 4 heaped tsp salt
  • 2 cups olive oil

Once lamb is on spit, paint the basting on continually while cooking 4 - 5 hours. You can put extra cloves of garlic in lamb, if you like it really garlicy, otherwise the basting on its own gives it a really nice, not overly strong, garlic taste.Please don’t try to put an entire lamb on your BBQ rotisserie! All meat or poultry being cooked by rotisserie should be roughly the length of the back burner – for obvious reasons.