We hire the spit roast out to you so you can be the chef! - impressing your guests with tender, juicy meat cooked to perfection.

Please note that we do not offer full catering services - we simply hire the spit roasts. We can offer guidance on best places to purchase the meat, how to put the meat on the spike etc - just ask us about this when you book.

Spit Roast Cooking Times

Here are some guidelines for cooking times:

• 40-50 kg whole pigs cooked in as little as three hours.
• Whole mutton or lamb cooked in as little as two hours.
• Whole rumps and boned out pork legs cooked in as little as two hrs.

These quick cooking times are possible due to our spit roasts having lids, these are the fastest cooking times but best results are achieved by cooking at a lower temp for a longer period of time.

A general rule for catering is 250 grams per person. It is always better to over-cater than to run out so we always recommend getting a bit more than you think you’ll need.

Spit Roast Cooking and Safety Features

The spit roasts are heated by gas burners with controls to adjust the flame and temperature and have temperature gauges on the lids.

The spit's rotation is done via a mains powered electric motor with plenty of grunt so it won’t stall.

Each spit has an RCD safety unit attached to prevent electric shock, and the gas line has a safety valve fitted with a thermo coupler which shuts off the gas should the flame go out.

The lids are fitted with two gas struts which make them easy to open and prevent them from closing accidently.

The burners on the spits are removable for ease of cleaning.

The spikes and centre brackets that hold the meat to the centre shaft can be unbolted and don’t have to slide off the shaft like other spits. This makes for ease of mounting and removal of cooked meat.