Creating the Perfect Australia Day BBQ: How to Cook a Delicious Leg of Lamb

Nothing screams ‘Australia Day’ like a delicious leg of lamb, slow-cooked to succulent perfection on the Spit Rotisserie. But in true Aussie spirit, there's more to it than just slapping a hunk of meat onto the grill! If you want your barbecue to truly stand out from the crowd and create memories that will last beyond Australia Day, then you need to learn how to cook that special leg of lamb – with tenderness and flavour galore.

In this blog post, we'll explain exactly how you can create an impressive feast straight off your Auspit Spit Rotisserie - sharpening up your traditional rotisserie skills and leaving family elders impressed by all accounts! Get ready for an Australian cooking masterclass designed specifically for creating the perfect plate of delectable roast lamb this 26th of January. So grab those tongs, and let's get started!

Today we cook a 1.5kg leg of lamb which has been deboned and trussed by the butcher. If you prefer to cook with the bone in, you can, this just makes it easier to attach on the spit, makes it easier to cook and is easier to carve. Today we're seasoning our lamb with Sheared and Seared by Boomas BBQ. To add maximum flavour, I like to remove the butchers twine and rub the inside. This is another benefit of cooking a deboned leg or shoulder, you can get right into the centre. 

Once it's rubbed, put the twine back on and put it on the spit.

For a piece of meat this size, I'm expecting a cook time of around 90 minutes. However, we are cooking to a temperature, not time.

To keep our leg of lamb nice and moist, baste regularly with a mixture of lemon juice and olive oil (use basting pot and brush). 

After 90 minutes of cooking the lamb is looking and smell delicious. Now as great as this looks, we don't really know how it's tracking on the inside without checking the internal temperature. I like to use an instant-read thermometer and I'm aiming for an internal temperature of around 60°C. 

Let's get it off the spit, cover it and rest it for about 15 minutes.

Once rested, slice it up and enjoy. 

Check out our Recipe Blogs

Check out our range of Auspit Rotisseries
 

by: Michael Wilkie