Rotisserie leg of lamb

cook a leg of lamb. This can be on the barbecue, which is my preference, or one of the cabinet type.

This method gives a very satisfying result, and a beautiful flavor. Spit roasting is one of the oldest forms of cooking, being suitable for open fires.

The meat turning on the spit bastes itself very nicely, and fat from the meat runs off, and can be collected for disposal.

The fat doesn't get hot, so there are no fumes.

If you have a boned leg, you can put the spit through it easily, though it can then be difficult to stop the meat slipping on the spit.

However that takes all the fun out of it, and the flavor!

The leg on the bone is a better option all round (lol).

When you have the balance right, set the preheated BBQ rotisserie going, and just give it a check every now and then.

Should take a couple of hours. Try to leave some wine to go with the meal.

Thermometer

For either rotisserie or oven cooking, a meat thermometer can help if you are unfamiliar with the recipe.

Be careful not to put it close to the bone, but still deep in the flesh.

If your thermometer does not have a mark for lamb, use 82C or 180F

Carving

There are various ways to carve, my preference is to make a cut about half way along, across the thickest part, down to the bone.

Then a second cut, to take a wedge shaped slice of meat. Continue slicing across the leg, down to the bone. This makes it easy to get the slice thickness you like. Now cut along the bottom of the slices, next to the bone to release them.

Don't forget to leave some for our shepherds pie recipe!

IN THIS SECTION -

leg of lamb intro
rotisserie and carving(this page)