Cooking is such a delight when you share your food with your friends and loved ones. It is one of things that brings you together. You can make all sorts of dishes like pasta, desserts, or some nice juicy meats. However, for this article, you are about to learn how to make your own pig and lamb spit roast.

A spit roast is a type of cooking that involves skewering a meat on a spit (a long rod used to hold food) and placing it on top of a fire. For comparison, a smaller version of this is the barbecue; the only thing is that you use a small stick to hold the pieces of meat together. In the spit roast, you use a whole animal like a pig, cow, or lamb.

You will need your animal, a spit, a supporting structure, some heat-resistant gloves, a cord (for tying the limbs of the animal), coals, needle and string, meat thermometer (optional), and some ingredients.
For a whole suckling pig (about 60 lbs.), you will need:
1 lb. black pepper
25 to 30 garlic cloves (minced)
Garlic powder
Rosemary
Salt
1 cup of onions (minced)
5 lbs. stuffing
3 to 4 c. shortening
Chopped apples and walnuts (optional)

Procedure:
First things first, cleanse the dead animal with water. Make sure that the insides are washed very well too.
You might need some extra help during the piercing and tying of the limbs process. The animal is heavy and you just can't do it alone.
In addition, ensure that it is placed at the middle of the spit for even distribution of weight.
Tie up the limbs with a cord in such a way that they are almost sticking to the animal's body.
Cut slits in the skin and insert the garlic cloves.
Coat the meat with shortening.
Prepare the stuffing and combine it with a cup of onions. Add in the apples and walnuts if desired.
Stuff the inside of the pig with stuffing and stitch it to secure.
Then, coat the meat again with garlic powder, rosemary, salt, and pepper.
Put the entire preparation on the support system about 3 to 5 feet above a bed of burning coals.
Cook for about 6 to 7 hours.
Turn it frequently and at a steady pace.
Brush the pig's skin with seasoning often.
It is done when the skin shows deep splits and the internal temperature has reached about 160 to 170 degrees.
Serve and enjoy.

Note: You can also wrap the pig with chicken wire to secure it before putting it on the spit. This secures the meat more perfectly during the cooking process.

For a whole lamb (about 50 to 60 lbs. dressed; 30 to 50 lbs. of meat), you will need:
1/2 lb. butter
Lemon juice (3 lemons)
1 cup of salt
2 whole garlic cloves (minced)

Procedure:

Place the lamb on the spit.
Stretch its limbs along the spit and wire them in place.
Cut slits into the meat.
Insert the minced cloves of garlic.
Put the entire preparation over the fire.
Baste the lamb with salt dissolved in water.
Turn spit periodically while making sure that it has an even pace.
Melt butter and mix it in lemon juice.
Regularly brush the lamb with the mixture that you have just made.
Cook slowly for about 6 to 8 hours.
Serve and enjoy.

Furthermore, to keep the roast delectable and flavorful, you might want to try different methods such as larding (uses a large needle to pull through large strips of fat which is then applied to the meat as it melts); barding (involves the wrapping the fat around the meat so it would melt onto the skin; almost similar with larding); brining (involves the application of salt dissolved in water solution, herbs, spices, and aromatics), marinating (uses vinegar, wine, lemon juice), and basting (involves the application of butter, pan drippings, or sauces onto the meat).