Grilling a whole pig or lamb on a spit is the highlight of many outdoor feasts and celebrations. For BBQ enthusiasts, choosing the right animal is critical—its quality and size directly impact the outcome. A poor choice might result in dry meat, tough bites, or uneven cooking. On the other hand, selecting a young and high-quality animal guarantees a juicy, tender roast that will leave your guests raving.
At R-Grill, we believe that the perfect BBQ starts long before the first spark. It begins with selecting the right cut of meat.
Whole pig and lamb each bring their own unique character to the grill. A pig boasts a crispy, golden-brown crust with a rich fat content that keeps the meat moist and flavorful. Lamb, on the other hand, offers tender meat with a distinctive aroma and thinner skin, which doesn’t crisp up as much as pork skin.
Lamb is generally lighter and more aromatic, while pig is fattier and has a more intense flavor. Because of these differences, the preparation also varies. A pig is often salted generously and sometimes stuffed to achieve that perfect crunchy skin. Lamb, however, is typically seasoned lightly to let its natural flavor shine.
Weight and age play a key role. Smaller animals cook faster and more evenly, while larger ones require stronger spit motors and longer cook times. As a rule of thumb: the younger the animal, the juicier and more tender the meat.
Younger pigs or lambs have more moisture and finer muscle fibers, resulting in meat that effortlessly falls off the bone. Older animals develop a more robust flavor, but improper grilling can leave the meat chewy. In short, weight and age directly affect your cooking time and final taste.
For best results, fresh, pasture-raised animals with natural feed are your safest bet. High-quality meat stays juicy during grilling and develops a richer flavor. Avoid older or frozen meat, as it could ruin hours of BBQing.
When buying a whole pig, pay attention to key factors like weight, age, breed, and how the animal was raised. Here’s a breakdown:
For traditional spit-roasting, a mid-sized pig (around 45-90 lbs live weight) is ideal. A pig weighing about 45 lbs is perfect for feeding a crowd while still keeping the meat tender and juicy. A simple guide: plan for roughly 2 lbs of live weight per person.
For example, a 45-lb pig comfortably feeds about 20 people. Pigs above 90 lbs are already in the adult hog category and can be tricky—they’ll require a longer cook (at least 5-7 hours) and more attention to avoid uneven roasting.
Smaller pigs (under 20 lbs) may cook too fast and dry out, leaving little yield compared to the bones.
Always go for a young piglet. A milk-fed piglet, just weaned or a few months old, has pale pink meat with fine marbling and fat, resulting in juicy, melt-in-your-mouth bites.
Older pigs (6–8 months or more) develop darker meat with a thicker fat cap and a stronger “porky” flavor. While some may enjoy this intensity, the risk of chewy meat increases. Plus, older pigs have tougher skin that doesn’t crisp up as well.
Bottom line: A piglet under a few months old is ideal for spit-roasting, while older hogs are better suited for other cooking methods.
Breed may not always be listed at the butcher, but it matters. Commercial breeds like Yorkshire or Landrace provide a good fat-to-muscle ratio. However, free-range pigs raised on small farms with natural feed (corn, barley, vegetables) tend to produce more flavorful meat.
High-quality feed enhances the taste of the fat, which makes all the difference during grilling.
A well-chosen pig means less stress on the spit and a tastier end result. Pick a fresh, healthy animal from a trusted source to elevate your BBQ game!
Lamb from the spit is a true delicacy, known for its aroma and tender texture. Here’s what to look for when buying lamb for your next spit roast:
Light to mid-sized lambs (weighing 20-55 lbs without innards) work best on the spit.
Smaller lambs (20-45 lbs) are quicker to cook and yield especially tender meat. These are often “milk-fed lambs” and highly sought after for their delicate flavor.
Larger lambs (45-65 lbs) provide more meat but often come from animals older than 6-8 months, which means firmer texture. Many grill pros recommend roasting two smaller lambs instead of one large one to keep things juicy.
In Mediterranean regions like Dalmatia, lambs around 25 lbs are considered ideal, as they produce about 13-15 lbs of flavorful meat after roasting.
As with pigs, younger is better. Lambs under 6 months old—milk-fed or recently weaned—yield the most tender, juicy meat.
Milk-fed lambs (2-6 months, 10-30 lbs) offer pale pink, succulent meat.
Older lambs (6-12 months, 20-45 lbs) have darker meat and a firmer texture.
Lamb over 12 months is technically mutton—darker, tougher, and with a much stronger flavor.
Look for small head and leg bones, pink meat, and white fat. Avoid lambs with longer snouts, larger teeth, darker meat, or yellowish fat—these are signs of an older animal.
The flavor of lamb can vary greatly depending on breed and diet. Breeds like Cigaja or Württemberg may have higher fat content, while others are leaner.
The ideal lamb has a thin layer of white fat that melts during cooking, preventing the meat from drying out. Too lean, and you risk dry legs before the rest is done. Just the right fat content ensures the perfect balance of moisture and flavor.
Lamb typically needs only salt. Optionally, rub with olive oil, garlic, or rosemary. Heavy marinades can overpower the flavor—keep it simple!
Cook Time: Pig (~45-65 lbs) takes 4-6 hours. Lamb (~25 lbs) takes 3-4 hours.
Prep: Pig is often stuffed and salted heavily. Lamb is seasoned minimally.
Texture: Pig has crispy skin; lamb’s skin is thinner and less crunchy but the meat is softer.
Flavor: Pig is milder and crowd-friendly. Lamb has a bold, unique flavor and is a treat for lamb lovers.
Stay away from meat that looks off:
Pig: Should be pale pink to light red.
Lamb: Should be light pink to reddish.
Fat: Should be white or creamy. Yellow fat signals age or poor storage.
Smell: Fresh meat smells neutral. Avoid anything sour or ammonia-like.
Texture: Should be firm and elastic—not slimy or mushy.
Too much liquid: A sign it may have been frozen and thawed improperly.
Pigs over 110 lbs are too large for spit-roasting and tough to cook evenly.
Lambs over 70 lbs are closer to mutton and can be too gamey and tough.
Tiny animals (piglets under 18 lbs, lambs under 10 lbs) may dry out fast and yield little meat.
Don’t buy too late: Avoid last-minute purchases, especially before holidays.
Don’t buy too early: Meat should be bought 1-2 days before roasting for freshness.
Avoid frozen meat if possible—fresh is always better.
Start with moderate heat and slowly increase.
Prick the skin with a fork or knife to help fat render and skin crisp up.
Generously salt the skin to remove moisture.
Some pros pour hot salted water over the skin before grilling to tighten it.
Protect ears and tail with foil—they burn fast!
Finish close to the fire to puff up the skin—but don’t burn it!
Spit height: Start at 20-24 inches from the coals.
Wood: Beech, oak, or hornbeam work best for steady heat.
Cook time: Pig (4-6 hrs), Lamb (3-5 hrs).
Motor: Ensure your spit motor can handle the weight!
Rest meat for 10-15 minutes before carving.
For pig: Separate legs and shoulders, then ribs and neck.
For lamb: Slice legs and ribs, divide shoulders.
Pig: Fresh onions, bread, potato salad.
Lamb: Spring onions, radishes, cucumber-tomato salad, or flatbread.
With the right prep and patience, your next BBQ will be unforgettable!
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