What Meat to Spit Roast in Spring: Seasonal Favourites and Cooking Tips

Spring is the perfect season to get back into outdoor cooking. The weather is warming up, the days are getting longer, and seasonal produce is coming back in full swing. If you are wondering what to spit roast in spring, this guide will walk you through the best meats to cook over coals this season. From juicy chicken to fresh seafood and the ever-popular lamb on the spit, these spring spit roast recipes will help you make the most of the season.

Why Spring Lamb Is a Top Choice

When it comes to spring spit roasting, lamb is an absolute classic. It is flavourful, tender, and pairs perfectly with fresh herbs and citrus marinades. But spring lamb takes it a step further.

Spring lamb is meat from younger animals born in late winter or early spring and typically butchered between September and November. This meat is more delicate and tender than older lamb and has a slightly milder flavour, making it ideal for slow roasting over charcoal.

Spring lamb is also more readily available at this time of year, meaning you are getting it at peak quality and freshness. It is ideal for big family gatherings, Easter-style cook-ups, or Sunday feasts with mates. Marinate it with rosemary, garlic, and lemon, or go Greek-style with oregano and olive oil. For a whole lamb, plan on a five to six hour cook depending on size and temperature. A leg or shoulder will take around two to three hours.

Use a quality motor, stable frame, and meat prongs to secure it well and ensure even rotation. For flavour control and fire safety, cook over quality lump charcoal with a drip tray underneath. You can check out our motors here.

Chicken Is Simple, Fast and Always a Crowd Pleaser

If you want something that cooks quicker and still delivers on flavour, chicken is a top pick for spring. Whole chickens, butterflied or skewered pieces all work well on the spit. For those short on prep time, a marinated store-bought chook works just fine.

Popular flavour combos include lemon and thyme, peri-peri, or classic BBQ. If you are cooking with a sugary marinade, keep the heat low and steady to avoid burning. A whole chicken will take around ninety minutes to two hours, depending on the size. Use a thermometer to confirm an internal temperature of seventy-five degrees Celsius.

For best results, use a basket cage or trussing string to keep the bird secure. Serve it with grilled vegetables, warm flatbread, or a fresh garden salad for a lighter spring meal.

Seafood Spit Roasting for Something Fresh

Spring is also the perfect time to try something different. Spit roasting seafood might sound ambitious, but it is surprisingly simple and delivers excellent flavour with the right technique.

Whole snapper or barramundi can be stuffed with lemon, herbs and garlic, then roasted over low coals for around twenty to thirty minutes. You can also cook prawns or scallops in a basket cage or on skewers.

Keep your seasonings minimal with seafood. Olive oil, sea salt, fresh herbs and lemon juice are often all you need. The key is to keep the heat low and consistent. Overcooking or intense flames will dry out or split the fish, so stay close and rotate often.

Seafood is a great option for daytime entertaining, lighter meals, or beachside camping setups.

Get the Right Tools for the Job

The meat matters, but the gear makes the job easier. If you are cooking lamb or chicken, a reliable spit motor is a must. Use adjustable prongs or forks for whole roasts and basket cages for smaller cuts or seafood. Keep a drip tray underneath to reduce flare-ups and mess.

Other essentials include a meat thermometer, carving knife (To view the product, head over to BBQ Spit Rotisseries here), fireproof gloves, charcoal starter, and a good prep bench to keep your setup organised. If you are cooking on the road, a compact spit roaster with collapsible legs is ideal for small patios, beach setups or camping trips.

Final Word

Spit roasting in spring is all about lighter meals, fresh flavours, and getting back outside after winter. Whether you are cooking up a spring lamb, juicy roast chicken, or whole fish over the coals, you will get unbeatable flavour and plenty of reasons to gather your mates.

Spring is the time to experiment, try something new, and make the most of outdoor living. With a bit of planning and the right gear, your backyard or campsite can become your favourite place to cook.

Looking for new gear or accessories to elevate your spring roast Check out our full range of spit roasters and outdoor BBQ tools made for Australian backyards and bush cooking.

Shop now at auspit.com