Whole lamb on the spit
Lamb is what most people mean when they say spit braai, and it is what we cook most. A whole A-grade lamb goes on the spit around five to seven hours before serving, gets basted on the hour with the marinade it was prepped in the night before, and is rested properly before the chef carves it at the station.
One whole lamb feeds about 45 guests with a normal spread of sides. A half lamb suits headcounts around 20 to 25 — below that a spit is the wrong tool and we will say so.
Pork on the spit
A whole pig of 25 to 30kg feeds roughly 50 to 60 people. Pork carves faster than lamb and takes a sweeter marinade, which makes it a good fit for a big, casual, mixed-age crowd. Crackling is the part people remember, and it needs the fire managed properly at the end of the cook rather than the beginning.
Chicken on the spit
Chicken is the shortest cook of the three and the easiest to serve to a mixed guest list. Allow around half a bird per adult. It suits daytime functions and events with a lot of children, and it is the one meat that does not need a five-hour lead time.
Which one should you choose?
Whole lamb
The classic, and what most people picture. Five to seven hours, feeds about 45, and the one guests remember. Available halaal.
Whole pig
Feeds 50 to 60, carves faster than lamb and takes a sweeter marinade. Crackling is the part people talk about.
Chicken
The short cook at two to three hours, and the easy choice for a mixed-age guest list. Available halaal.
| Meat | Feeds | Cook time | Best for |
|---|---|---|---|
| Whole lamb | ~45 per lamb | 5–7 hours | Weddings and occasions — the classic |
| Whole pig | ~50–60 per pig | 5–7 hours | Big casual headcounts |
| Chicken | ~2 per bird | 2–3 hours | Daytime and family events |
All three are R180 a head, all in. The meat does not move the price, so choose on taste and on your guest list rather than on budget. Full breakdown on packages and prices.
Halaal. Lamb and chicken are both available halaal with certified meat and separate equipment, at the same R180. Pork obviously is not. See halaal spit braai catering.
Spit roasting, and why it works
Spit roasting is slow, indirect cooking over coals with constant rotation. The turning is what matters: it bastes the meat in its own rendering fat continuously instead of letting one side dry out over the heat. That is why a spit roast stays moist over five hours when the same cut in an oven would not, and it is why the technique has survived unchanged for a very long time.
Questions about the meat
How much does a lamb spit braai cost?
R180 per person, all in — the chef, the equipment, the cook, the carving and the clear-up. A 50-guest lamb spit is R9 000. The prices page has the full table.
How many people does a whole lamb feed?
About 45 adults with two sides and rolls. Over roughly 100 guests we run two smaller lambs on two spits rather than one very large one — they cook more evenly and finish sooner.
Can we have more than one meat?
Yes. On larger bookings a second spit is going anyway, so running a lamb and a pork spit together costs no more per head than running two lambs.
Do you do sheep or mutton rather than lamb?
Yes, on request. Mutton is a stronger flavour and a slightly longer cook, and some guests much prefer it. Say so when you book.
Is the meat prepared on site?
No. It is sourced, trimmed and marinated the day before, then brought to your venue ready to go on the spit, where the chef takes over.