Sydney Spit Roast Hire provide marinades for Lamb, Goat, Hog and Beef.
Marinating really is the process of adding taste to food by absorption, by osmosis. Marinating started when humans originally had no refrigeration to keep meat fresh. Marinating was used to preserve foods. It was also used to disguise the putrid taste of rotting meat. Thankfully this isn’t the case today.
Today we use Marinating to add certain flavours to enhance the natural flavour of meats or other foods. We can still use long marinating times and preserve meat if we like.
With a little knowledge we now use it to just enhance the natural flavours of the meat.
Another benefit of marinating is that it helps break down the tough proteins of meat; what we normally call ‘gristle’, which is the collagen and elastin in meats. We make the meats more palatable, easier to chew and more tender.
Of course you don’t need to use a marinade at all. Personally I love lamb plain.
We have invented many delicious marinades unfortunately in some cases we haven’t exactly written the recipe down.
Most Marinade will contain at least two of the following: Oil, Wine, Herbs, Garlic and Juice.
When we set up a lamb spit roast we provide 500ml of marinade and a basting brush. Some suggestions we have come up with are:
Traditional Lamb Marinade Olive oil Oregano (or other herbs to suit) Crushed garlic Lemon Juice
