u/Vonbare

I'm looking to cook a whole lamb on a spit roast for a party next month. Thing is, I'll get delivery of the carcass on Friday and start cooking it about 9am on the Saturday. I don't have a fridge big enough to store it - and I want it to be room temp when I start cooking too.

Given it'll be mid-Winter with temperatures usually anywhere between -2c to 5c overnight, I'm thinking of storing it outside in my garage overnight or in the outside laundry (edit: laundry is in double brick 'outside' room with closable door). I thought take it out of any packaging and let it hang dry somehow.

I know in the UK and many other places people hang their meat so I'm assuming this would be okay - what are your thoughts?