Cooking a Leg of Lamb on a Spit Roaster
Cooking a couple of legs of lamb on a spit roaster is an easy way to cook for a special occasion or even at Christmas. While you can cook a leg of lamb in your normal kitchen oven, cooking a leg of lamb on the spit will give you a delicious smoky flavour and allow you to also cook other meats (or multiple legs of lamb) on the spit at the same time.
- 1 leg lamb
- Sweet paprika
- Onion powder
- Garlic powder
- Cumin powder
- Basting mixture: lemon juice, olive oil, salt
- NOTE: I have intentionally not included the quantities as it will vary depending on the size of the leg of lamb. I typically go by sight and just sprinkle heaps of each inrgedient all over.
- Lather all the ingredients over the leg of lamb. You shouldn't be able to see any of the meat due to the amount of spices you have added
Attaching it to the spit:
- You'll need a skewer, 2 chicken prongs, butchers string and toothpicks
- Pass the skewer through the leg of lamb trying to keep the load as balanced on the skewer as you can.
- Insert one chicken prong through either side of the lamb and lock in tight
- Use a counter balance weight if you're having trouble balancing the load
Many things will affect your cooking time, however allow around 3 hours to be on the safe side. If it's ready a little earlier, you can always push the charcoal to the side and raise the leg to the top of the spit roaster so it stays warm but doesn't actually keep cooking. Use a cooking thermometer to test the internal temperature and once it gets to 75 degrees, you know it's cooked.