Spit-roasting is a cooking method that involves skewering meat on a long rod, known as a spit, and rotating it over a heat source. This technique allows the meat to cook evenly while basting in its own juices, resulting in a flavorful and tender dish. It is commonly used for larger cuts of meat, such as whole pigs, lambs, or chickens. Traditionally, spit-roasting is done over an open flame or hot coals, but modern equipment can include electric or gas-powered rotisseries. This method is popular for outdoor gatherings and celebrations, as it can serve a large number of people while creating an impressive presentation.