Cooking: Lamb Roast


Lamb Belly 2 Pieces
Zest of a Lemon
Chorizo Sausage
Pineapple Juice


Lay out your lamb belly and trim to a square shape, overlay the bellies to do this.

Stuff with coriander, the zest of a lemon, parsley roughly chopped, chorizo sausage and salt.

Roll the belly into a tight roll, then use trusses to hold it all together. Trim the edges so you get a nice roll.

Attach the roast to the spit using the Ozpig, skewering through the chorizo sausage.

Place on the pig for at least 4 hours on a medium to low heat.

Get your spray bottle full of pineapple juice and use this to baste the roast regularly.

Remember to rest the roast for 5 minutes after taking it off the Pig before carving.


This article was originally posted by Off-Road Adventure Show.

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!

Leave a Reply

Your email address will not be published. Required fields are marked *