Cathryn
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A whole hoggettSuggestions please on the nicest way to cook a whole sheep. Spit roast, barbecue? The party's not here so a pit in the garden won't work.
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sean
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Spit roast I reckon if you're wanting to keep it in one piece.
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dpack
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last time i did a whole one i slow spit roasted it ,to make sure all was cooked and none was burned it took about 15 hrs over a slow burning trench fire of good charcoal
it needs a bit of attention re basting to keep it sealed and turning for the obvious reasons.it looks good but the methods below are far better
if i was doing another as a whole unit i might consider using a knife and turning it into a huge all sheep donner kebab(herbs are a nice idea) on a spit which would cook quicker and more evenly and divide more equally.(the fillets belong to the cutter/cook  )
or for an easy life i would do it as below
sectioned into 2legs , 2shoulders ,2middles and cooked in a big bbq with a lid (keep the coals fairly slow and well spread,turn and shuffle the lumps every 15 mins ).
it only takes a few hours from lighting to munching (again fillets belong to chef  )
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Cathryn
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Easy life sounds good! 
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NorthernMonkeyGirl
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Can you get hold of one of those oil-drum-sized BBQs? Do it almost American style (slow, covered, maybe smokey?)
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Cathryn
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Almost certainly and if I can't, I suspect that there will be far too many volunteers up for making one!
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dpack
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if making an oil drum bbq remember to put a few holes that can be open or shut in the lower section and at least one in the top.
with a sheep there will be dripping fat so beware backdraft fire when opening the lid
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wellington womble
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You're welcome to borrow mine if logistics can be managed. When's it for?
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