How long spit roast lamb

Rub the garlic and olive oil paste around the cavity of the lamb, then sprinkle with George's special mix. Put a handful of rosemary sprigs and cut lemons inside.

Sew one way, then continue to sew back in the other direction, forming a crisscross-style stitch. Create incisions in the thickest parts of the shoulders and legs — around four to six each quarter. Rub a little of the spice rub all over the lamb not a lot as it will discolour the lamb and make it go black.

You will slowly reduce the temperature over the next 6 hours. Start to baste after 30 minutes, then again every 30 minutes or so until the lamb is cooked. Gradually add coals to keep the heat constant. Lower the lamb in the beginning so it absorbs as much of the heat early and then raise it so it cooks slowly.

The longer and more evenly you cook it at an even heat, the more the lamb will become tender and fall apart. And with continuous basting it will not dry out.

Cook for at least 5—6 hours. When the skin cracks and becomes tight and the fat has rendered off, it's ready. Another telltale sign is when you insert a skewer and clear bubbling liquid emerges. Photography by Kaily Koutsogiannis. Visit the program page for recipes, videos and more. Sign out. The Cook Up recipes. Grilled Lamb Chops. Turkey Burgers. Chicken Stew with Great Northern Beans.

Tequila Lime Grilled Chicken Wings. Korean Chicken Wings. Stainless Steel Grill Topper. Weber Rapid Fire Chimney Starter. Gochujang Premium Red Chili Paste. The only spam we serve tastes great, read our privacy policy. Skip to content. Spit Roasted Leg of Lamb. Jump to Recipe Save Saved! Prep Time: 3 hours. Cook Time: 1 hour 40 minutes. Total Time: 4 hours 40 minutes. Instructions Start by taking the rosemary and thyme off of the stems and finely mincing them and the sage.

Mince the garlic up and put it in a bowl with the herbs, salt, pepper, olive oil, and lemon juice to make a paste. Now would be a good time to prepare your basting liquid as well. The lamb is going to be big and bulky so you should have cleared some table space for it already and lined the area with butcher paper.

Trim the lamb up by removing any noticeable silver skin. Take some of the oil, herbs, and spices and rub them all over the cavity of the lamb and then leave those aromatics in the cavity. Rub down the exterior of the lamb with more oil, herbs, and spices. Any meat you cook should start at room temperature so it cooks evenly. The general rule of thumb is to let meat or poultry sit for 30 to 60 minutes.

This is the perfect time to let the herbs and spices set into the lamb while you prepare the spit and the open fire. You need to have them ready to go with extra on hand so you can keep the fire going. Once you have the fire rolling, you can finish preparing the lamb by placing the rotisserie skewer through the lamb.

Once the skewer is in place and the lamb is secured, you can now place the lamb on the spit and begin the cooking process.