The aroma of slowly roasting lamb fills the air as families gather around the fire. This timeless tradition creates more than just a meal—it builds memories that last generations. For professional chef Johannes Mokoena of Johannesburg, mastering the art of spit-roasting lamb wasn't just a culinary achievement; it became his signature offering that transformed his catering business.
"I spent years perfecting my technique," Johannes shares. "But the real breakthrough came when I discovered the right fat for my lemon glaze. Using Holsum completely changed the flavour profile and consistency."
What makes this recipe extraordinary isn't just the cooking method—it's the remarkable stability of Holsum solid vegetable oil that creates a glaze that clings perfectly to the meat throughout the long cooking process.
The Science Behind Perfect Roasting
Traditional lamb roasting methods often struggle with inconsistent results. The fat in typical glazes breaks down under prolonged heat, leaving the meat dry and lacking flavor in spots.
Holsum's unique composition—made from RSPO-certified sustainable palm oils—maintains its structure even during extended cooking periods. Its higher melting point (50-52°C) creates a protective barrier that locks moisture inside while allowing the lemon and herb flavors to penetrate gradually.
For professional caterers and food service professionals, this stability translates to reliable results every time—crucial when cooking for important gatherings where every plate must be perfect.
Spit-Roasted Lamb with Lemon-Holsum Glaze
Ingredients:
- 1 whole lamb (approximately 15-16kg)
- 60ml olive oil
- 8 cloves fresh crushed garlic
- 4 tablespoons fresh oregano, finely chopped
- Salt and black pepper to taste
- 3 whole lemons, quartered
- Natural wood charcoal or wood for fire
- 750ml fresh lemon juice
- 500g Holsum solid vegetable oil
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 2-3 sprigs fresh rosemary
Method:
Preparation (Day Before):
- Create your Lemon-Holsum glaze by melting Holsum gently in a saucepan. Once melted, remove from heat and gradually whisk in the lemon juice, salt, pepper, and finely chopped rosemary. The emulsion will thicken as it cools—this is the key to its clinging power during roasting.
- Prepare your lamb by patting it dry with paper towels. Place it on a sturdy, clean work surface covered with food-grade plastic.
- Secure the lamb to the spit using heavy-duty wire or specialized U-clips. The backbone should align with the skewer, and legs must be firmly fastened to prevent spinning during roasting.
- Season the cavity with salt, pepper, crushed garlic, and oregano. Place quartered lemons inside for additional moisture and flavor.
- Generously brush the entire surface with your prepared Lemon-Holsum glaze, ensuring complete coverage. The Holsum in the mixture will begin to set slightly, creating a protective layer.
- Wrap the seasoned lamb in food-grade plastic and refrigerate overnight. This resting period allows flavors to penetrate deeply into the meat.
Cooking Day:
- Prepare your rotisserie by building a wood or charcoal fire in the center. Allow it to burn until you have a consistent bed of glowing coals with moderate, even heat.
- Remove the lamb from refrigeration one hour before cooking to allow it to approach room temperature. Unwrap and place on the highest position of your rotisserie.
- Begin roasting with the lamb positioned farther from the heat for the first 30 minutes. This gradual warming prevents the outer layer from cooking too quickly.
- Lower the lamb closer to the heat source and maintain a steady rotation. The secret to perfect texture lies in slow, consistent cooking.
- Every 30 minutes, generously baste with the remaining Lemon-Holsum glaze. The Holsum component will melt slowly, carrying flavor compounds deep into the meat while forming a golden crust on the surface.
- Total cooking time will be approximately 4-5 hours depending on size. A meat thermometer inserted into the thickest part should read 65°C for medium doneness.
- Once cooked, raise the spit to the highest position and allow the lamb to rest for 15-20 minutes before carving. This critical resting period allows juices to redistribute throughout the meat.
Why Professional Caterers Choose Holsum
The remarkable stability of Holsum makes it ideal for extended cooking processes. Unlike other fats that separate or burn under prolonged heat, Holsum maintains its structure while allowing flavor compounds to release gradually over the cooking period.
Cape Town caterer Sarah Naidoo explains: "When you're cooking for large gatherings, consistency is everything. Holsum gives me reliable results every time, with a depth of flavor that my clients notice immediately."
The product contains no additives and is fortified with vitamins A and D, making it suitable for various dietary requirements including vegetarian and banting diets. Its Halaal and Kosher certifications further extend its versatility for diverse catering needs.
Beyond the Recipe: Building Your Reputation
For food service professionals, each successful dish builds your reputation. The perfect spit-roasted lamb becomes more than a menu item—it becomes part of your brand story.
By choosing premium, sustainably sourced ingredients like Holsum, you demonstrate your commitment to both quality and responsibility. Today's consumers recognise and reward these values with their loyalty.
Ready to elevate your lamb roasting technique? Experience the difference that professional-grade, sustainably sourced Holsum can make in your cooking.
Visit our Frying Solutions page to discover our complete range of premium cooking fats designed for professional food service applications.