FAQ: How to heat up your lamb spitbraai

If you’ve been fortunate enough to have had leftover spitbraai lamb at a Beef Up Spitbraais event or you have ordered Lamb Spitbraai for delivery, you already know the problem: how do you heat it up without reducing it to shriveled, leathery misery? Whether it’s the morning after your event or you’ve just ordered some juicy lamb spitbraai that day, here’s your definitive FAQ guide to bringing back that lamb, without its succulence being sacrificed.

What’s the best method to reheat spitbraai lamb?

The oven method is the gold standard. It keeps the lamb tender, juicy, and full of flavor—just like it was fresh off the spit.

How do I reheat lamb in the oven?

1. Preheat your oven to 150–160°C.
2. Place the lamb in an oven-safe dish.
3. Add a splash of stock, water, or leftover juices to keep it moist.
4. Cover with foil to lock in moisture.
5. Reheat for 15–20 minutes, or longer if you’ve got a large leg, shoulder, or bone-in cuts.
6. Aim for an internal temp of 60–65°C for juicy, perfectly warm lamb.
7. Let it rest a few minutes before serving.

What if I’m in a rush?

You can use the microwave method, but proceed with caution. It’s faster, but the texture can take a hit.

How do I reheat lamb in the microwave?

1. Slice the lamb into thin pieces to help it reheat evenly.
2. Place slices in a microwave-safe dish.
3. Add a splash of stock or juices, then cover it (lid or microwave-safe wrap).
4. Heat on medium power (50–70%) in 30–45 second bursts.
5. Stir and check often. Total time should be around 2–4 minutes, depending on portion size.

Can I freeze leftover lamb spitbraai?

Absolutely. Wrap or vacuum-pack and freeze. To reheat, thaw overnight in the fridge and employ the oven method above. You’ll get best results if you reserve the juices or gravy to reheat with it.

Any extras I should add when reheating?

If you’re feeling it, throw in a sprig of rosemary, a clove of garlic, or a spoon of leftover gravy when you’re reheating in the oven. It’ll give the flavors a real boost.