Enjoy your weekend leisure with this LARGE GRAND LAMB ROTISSERIE GAS BRAAI SPIT. The Spit Braai is ideal for both larger & smaller spaces and lends it-self to more personal gatherings and weddings.

• Core temperature for Lamb – 68˚Celsius
• Core temperature for Pork – 68˚Celsius (this is very important!)
• Core temperature for Beef – from 60 to 68˚Celsius (you don’t want your beef to dry)
• You can put your veg (baby marrows, patty pans, baby gems, baby carrots) at the bottom of the braai which will cook in the dripping of the meat.

THESE BRAAIS ARE MADE TO ORDER: T/A TIME 7-14 WORKING DAYS

CARVING TIPS:

The trick is to take it in sections. You’ll need a large area to work with and several serving dishes or something very large to put the meat into. Start by cutting away the hind legs. The meat should be very tender and should come apart pretty easy.

Next work down through the shoulders and separate out the forearm sections. From here you can start carving up the individual sections. It helps if there are two people carving, but either way, take your time and you won’t have any problems.