• Lamb Belly 2 Pieces
  • Zest of a Lemon
  • Coriander
  • Parsley
  • Chorizo Sausage
  • Salt
  • Pineapple Juice


  • Lay out your lamb belly and trim to a square shape, overlay the bellies to do this.
  • Stuff with coriander, the zest of a lemon, parsley roughly chopped, chorizo sausage and salt.
  • Roll the belly into a tight roll, then use trusses to hold it all together. Trim the edges so you get a nice roll.
  • Attach the roast to the spit using the Ozpig, skewering through the chorizo sausage.
  • Place on the pig for at least 4 hours on a medium to low heat.
  • Get your spray bottle full of pineapple juice and use this to baste the roast regularly.
  • Remember to rest the roast for 5 minutes after taking it off the Pig before carving.

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