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Braai Stuffed saddle of lamb on a spit


Nec timeo, nec sperno
1 boned saddle of lamb
1 tablespoon gelatine

Mushroom stuffing
  • 1 tablespoon cooking oil
  • 1 tablespoon butter
  • 150g mushrooms chopped
  • 1 onion chopped
  • 1 clove garlic chopped
  • 1 tablespoon freshly chopped herbs, rosemary, oregano, marjoram
  • 1 cup fresh breadcrumbs
  • 2 tablespoons sherry
  • 1/2 tablespoon salt
  • ground black pepper to taste
Herb baste
  • 1/2 cup basic baste using white wine
  • 2 teaspoons freshly chopped rosemary & oregano
For stuffing:
heat the cooking oil and butter together in a heavy based pan and fry the mushrooms, onion and garlic until the onion is translucent. Add the remaining ingredients and mix well. Sprinkle the gelatine inside the saddle and spread the stuffing on top leaving 25mm clear around the edges. Fold the two flank sides of the meat to come together at the center and secure with a string at about 25mm intervals. Thread the saddle lengthwise onto the spit and place a drip pan underneath it. Roast the saddle for 1 hour about 150mm above moderate coals.
Mix together the ingredients for the herb baste and brush it over the meat frequently during the last 30 minutes. Let the saddle stand in a warm place for 10 minutes before carving.
Heat the remaining baste and pour it over the slices.