With five seasons of “Cooked” and four best-selling cook books under his belt, Justin Bonello knows a thing or two about cooking!

We asked Justin to share his all-time favourite braai recipe with us…

Justin Bornello’s Lamb On A Spit

Before you start, attach your lamb to the spit then wash with water – you can use a hosepipe to make sure it’s really clean, and then while the lamb is still moist give it a good rub it with the following mix:

•          1 big handful dried oregano

•          1 handful rock salt

•          1 handful grated garlic

•          Juice from five lemons

•          18kg lamb

The Fire

Start the fire with orange or apple wood and once it’s going nicely add two bags of charcoal (don’t use briquettes) and centre the fire around where the chest and hind-quarters will be. Test your fire by holding your hand roughly 40cm above the fire. If you can keep it there for 5 seconds you’re good to go, if your eyes start tearing after 2 seconds let it go a bit longer. Add charcoal to your fire every now and then to keep the consistency of the heat.

The Lamb

Your lamb should weigh in at about 18kg and will feed about 30 – 40 friends, plus you’ll have leftovers for lekker sarmies the next day!

Place the pole securely on the butcher hooks about 40cm above the fire and start turning immediately- the speed should be at about 15 turns a minute if you’re using a motor-driven spit. If you’re going all out and doing it by hand, make sure you have cold beers or your wife close-by because you’ll have to turn it every minute in quarter increments, so you’re going to get thirsty!

After about two and a half to three hours it’s time to make your basting sauce. By now the shoulder blades start to pull out – this is your sign that the meat is almost ready. Baste your lamb every five minutes for half an hour. Then give it another half an hour and it should be perfect! Check this by inserting a sharp knife into the thickest part of the hindquarters – if the juice runs clear (not bloody) the roast is cooked, but rare and needs only a few more minutes. If you like a malty taste you can spray your favourite beer onto the lamb in the last ten minutes of cooking.

Once you’re sure the lamb is cooked to how you like it, move the coals to one side and place a tray under your lamb. Carve directly onto the tray and have your guests eat immediately – you want this meal to be served hot! While you’re carving and the meat starts looking like it might be too rare just put it back over the fire and let it cook some more.

Basting Sauce

1 litre of lemon juice

1 handful dried origanum

1 handful coarse rock salt

1 whole bulb of crushed garlic

The Spit

I designed a spit with the help of my friend Gareth Beaumont in under 10 minutes.

To find out how to make your own spit go to www.cookedinafrica.com and get the step-by-step instructions.

Image via Facebook/Ultimatebraaimaster