Lamb on the spit in Cape Town: lamb spit braai catering

How a lamb spit is cooked: the method

Spit roasting is a slow way of cooking meat over a fire. The method starts with skewering your lamb on a spit rod and tying it in place. A cook can put a whole spit lamb on the rod, or cuts such as the legs and shoulders.

The lamb is then slowly spit roasted, turning on the rod. At a home braai the fire can be coals or charcoal, and a lamb spit rotisserie machine turns the braai spit for you.

There is no single recipe. You can put a rub of salt, garlic and herbs on the meat before it goes on, and recipes differ from one braai to the next.

Spit roasted lamb and the other meats

When Spitbraai Cape caters the braai, lamb is one of five meats on the card. Roasted lamb, at R150 per person, sits in the middle of the spit braai card:

• Chicken: R116 per person
• Pork: R129 per person
• Lamb: R150 per person
• Mixed meat spit: R204 per person
• Beef: R245 per person

Every rate includes the garlic potatoes and bread rolls, the spit and its rod, the fuel, a gazebo over the spit, chafing trays, carving at the buffet, setup and clean-up. The full card, with the extras and travel fees, is on the spit braai prices page.

For a reception, the premium wedding package is R272 per person. It is set out on the wedding catering page.

On the day

We set up before the function: the spit goes up under its gazebo and the chafing trays go out on the buffet. The chef stays for the whole cook and carves the lamb at the buffet, and we clean up after the function.

What to add to the braai menu

Salads, pap and gravy and dessert are charged on top of the lamb rate. A classic salad is R15 a head and a Greek salad R20 a head, and the full list is on the braai salads and sides page. Cutlery and crockery for the event are R15 to R25 a head.

Questions about a lekker spit braai

To check a date, send the venue and the guest count with the spit braai quote form. What every booking includes is on the spit braai Cape Town page.