We love watching the slow rotation of beautifully marinated meat being cooked over the spit roast. It’s a no fuss, cooking method that allows you to go about your business of entertaining guests whilst your meal cooks to slow, even perfection.

One of the more common questions we get asked about spit roasting is: How long should I cook my meat for?

Thanks to Terry McEvoy of Spithouse Spits for sharing his general guide on cooking times:

Lamb – 1 hour per kilogram
Pork – 1 hour 20 minutes per kilogram
Beef – 40 minutes per kilogram
Chicken – 2 hours for a size 16 chicken

We hope this helps. And if you’re just starting out, here are our top tips for how to light your spit roast.

Happy spit roasting, folks.