Spit Roast Leg of Lamb
Imagine sinking your teeth into a succulent leg of lamb, slow-roasted to perfection on a Spinfire rotisserie over smoky charcoal.
The outer layer is crisp and with a light char, locking in the rich and juicy flavors of the tender meat inside. With every bite, the savory aroma and melt-in-your-mouth texture transport you to a world of gastronomic bliss.
This is not just any lamb roast, it's a masterpiece of backyard BBQ that will leave your taste buds dancing and your guests clamoring for more.
Get ready for a feast that will tantalize your senses and leave you craving for seconds!
1 leg of lamb
SPG seasoning (or salt, pepper, garlic)
Mint sauce ( you can get at your local grocery store)
Rub the leg of lamb with mustard to enable the seasoning to stick.
Apply a liberal coating of SPG seasoning (or salt, pepper, garlic) all over the lamb, ensuring all the fat and meat is covered.
Preheat the grill to around 300f and prepare the spit.
Place the leg of lamb on the skewer of the spit and secure it tightly.
Be sure the fire/coals are on one side of the spit roast only. This will enable a slow steady cook, with some relief for the meat on one side as it spins if you place too many coals, the heat will be too intense and you won’t be able to achieve the low and slow affect you're looking for to maximize moisture and prevent meat from drying out.
Place the spit on the grill and start the roast.
Sprits the meat every 30 mins or so with apple cider vinegar, beer or whatever you like.
Use a probe thermometer to monitor the temperature of the meat.
When the internal temperature reaches 125°F (52°C), the lamb will be cooked to a medium-rare doneness. If you prefer a different level of doneness, adjust the internal finishing temperature accordingly.
Once the lamb is cooked, remove it from the spit and let it rest for 10-15 minutes before carving.
Serve the spit roasted leg of lamb with mint sauce and enjoy!