How to Marinate Lamb on a Spit

by Joshua McCarron

Spit cooking or roasting refers to securing larger pieces of meat to steel rods and attaching them to a rotisserie. The meat rotates slowly to cook evenly and deliver a moist end result. Lamb works well on a rotisserie, with the leg, shoulder or whole lamb common choices. Cooking lamb on a spit makes the meat tender and flavorful, but adding a marinade at the right time will enhance the dish even more.

Whisk together fresh lemon juice, dried oregano and olive oil in a large mixing bowl. The quantity will depend on the cut of lamb you are using.

Rub the marinade into the meat of the lamb, using your hands. Massage it into the meat vigorously, to ensure it penetrates under the surface.

Refrigerate the lamb and let it marinate overnight.

Place the lamb on the spit and start your rotisserie. Sew the middle of a whole lamb shut with aluminum wire before you begin.

Baste the lamb with a combination of fresh lemon juice and olive oil every half hour as it cooks.


  • Experiment with different marinades that include yogurt, paprika, crushed garlic or minced onion for different flavors.

Photo Credits

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About the Author

Joshua McCarron has been writing both online and offline since 1995. He has been employed as a copywriter since 2005 and in that position has written numerous blogs, online articles, websites, sales letters and news releases. McCarron graduated from York University in Toronto with a bachelor's degree in English.