09/15/2026
We are associated with Whole Hog roasting, however we also roast Lambs, Goats and Whitetail Deer, (we don't sell Deer, however we will roast it for you or rent the Roaster) Our process with Lamb, Goat or Deer is the same. We use our own Greek Dry Rub mixture for the seasoning, inside and out, place the Lamb in a Bag, apply a vacuum for about 5 minutes to push the Rub into the meat. I like to do the Rub Process and put it in our walk-in cooler a minimum of 10 days to 14 days prior to the Roasting, then the meat will start to break down just a little bit. The roasting process is done at a lower temp then the pigs, and about hour 4-5 we wrap the Lamb in Aluminum Foil, that allows us to retain as much moisture as possible, prior to that is the Smoke Process. We let them rest minimum of 45min to an hour before we pull the meat. Then for those that love Lamb, the comments are always the same, "The best Lamb we've ever tasted"
