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What's better - Lamb on the spit or oven-roasted lamb?

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kosta_karapinotis

Active member
Alright, I need to ask this because this debate comes up every Easter and every big family gathering in my circle. What’s actually better, lamb on the spit or oven-roasted lamb?

Part of me feels like nothing beats lamb slowly turning over charcoal for hours. The smell alone feels like a Greek holiday to me, and when the outside gets crispy while the inside stays juicy, it’s hard to top. Plus there’s the whole atmosphere around it.

But honestly, I’ve had some incredible oven-roasted lamb too, especially when it’s cooked low and slow with lemon, garlic, oregano, potatoes, and all the juices soaking into everything. If you had to choose only one version for the rest of your life, which are you picking and why?
 
This is a tough one because I genuinely love both, but if I could only choose one for the rest of my life, I'd probably pick lamb on the spit. For me, it's not just about the flavor, although that smoky charcoal taste and crispy exterior are hard to beat. It's also about the experience. Growing up around Greek Easter celebrations, the sight of the lamb turning for hours, people gathering outside, and everyone waiting for it to be ready is part of the memory.

That said, oven-roasted lamb deserves a lot more respect than it sometimes gets. When it's cooked slowly with lemon, garlic, oregano, and potatoes soaking up all those juices, it can be absolutely incredible. In some ways, it's even more comforting.

If we're talking purely taste, it's close. If we're including tradition and atmosphere, spit-roasted lamb wins for me every time.
 
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