You can’t eat mutton bird with a knife and fork, it has to be eaten with your hands!

Serves
4
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Ingredients

8 clean mutton birds

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Make a fire with coals and put bricks around it for the spit to sit on, making sure the bird will be off the flames. Scold the bird in hot water. Spike the spit through the wing area of the bird.

Slow cook for 90-120 mins.