How to Cook Lamb on a Jumbuck Mini Spit

How to Cook Mouth-Watering Roasted Lamb on a Jumbuck Mini Spit

Do you love lamb? Do you want to know how to cook it perfectly on a jumbuck mini spit rotisserie? Look no further! In this blog post, we will teach you everything you need to know about How to Cook Lamb on a Jumbuck Mini Spit. We will provide step-by-step instructions, as well as tips and tricks for the perfect roast lamb every time.

Method

1. Remove all of the excess fat and silver skin from the lamb. This won’t render down and it won’t eat well. 

2. Add a base layer of seasoning to the lamb using  Flaming Coals  Traditional Lamb rub. Next, add Low N Slow Basics Lamb layup. Remember to season the entire surface area of the lamb. 

3. Place the lamb onto your jumbuck skewer and secure it in place with rotisserie prongs. 

4. Light your Natural Lump charcoal, place your skewer on the spit, and then turn on the rotisserie motor.

5. Baste with olive oil, lemon juice, and rosemary. 

6. Once your lamb reaches an internal temperature of 145 degrees Fahrenheit or 63 degrees Celsius. (Medium rare). Remove your lamb from the spit.

7. Slice and sauce with Lane’s BBQ ‘Southbound’. 

We hope you enjoy this epic jumbuck mini spit recipe!

Check out our recipe blogs

Check out our range of Spit Rotisseries

by: Michael Wilkie