Whole animals / meat for the spit
The size of animal you’ll need will depend on the occasion, the number of people you’re feeding and the array of other food you’re serving.
If you’re feeding the local rugby team a feed of spit-roasted pork on a roll after a huge game, your pig might not go very far.
But if it’s one of an embarrassment of gorgeous dishes served at a gala banquet dinner you’ll probably find you might even have left-overs... which is another issue to consider as it can be a bit disappointing when there’s nothing left for the recovery lunch the next day.
Please give us a rough idea of the number of people you're feeding and we'll suggest the right size animal.
Pigs range from suckling pigs at 10 - 14 kg through to light porker pigs at up to 35 kg. Lambs are usually between 18 - 22 kg.
Alternatively, we can offer other options such as a large porchetta to be cooked on a spit or rotisserie or marinated lamb shoulders or marinated beef.
Cooking longer and slower yields better results and it’s wise to allow five to six hours minimum for spit cooking. It takes about 45 minutes from lighting for the coals to be ready for cooking.
So, for example, if you’re cooking a 25 kg pig and you’re planning to eat at 1.00 pm, you’ll need to have your animal cooking by 7.00-7.15 am. Which means you’ll need to light the spit at 6.15-6.30 am.
The time it takes to spit roast a whole animal varies significantly depending on the size of the animal and the environmental conditions. The bigger the animal the longer it takes and cold, windy weather also slows cooking.
As a very rough guide, a 16-20 kg pig would usually take about five hours of cooking.
PASTURE-RAISED, FREE RANGE, PIGS
Our pigs are from herds from NSW farms including Extraordinary Pork, Tanglewood and Pillar Rock. Some are breed-specific, such as Berkshires, but most are from mixed-breed herds.
They are ‘pasture-raised’ which means that all pigs are free torange on pasture for their entire lives. They are weaned much later than the pigs from farms where the animals are fully or partially shed-raised. ‘Bred free range’ pork, for example, comes from pigs that are born outside but then moved to sheds at about three weeks old.
Our farmers make the decision about when to wean based on a range of factors including environmental conditions and the health and well-being of the animals.
We sell a range of breeds of lamb from NSW farms including Moorlands bio-dynamic Texels and Lynden bio-dynamic White Sufolks.
We source our Boer goats from The Gourmet Goat Lady – chevon (weaned kids) and capretto (milk-fed). Goats aren’t always available so please give us plenty of notice if that’s what you’re after.