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    You are in: Home / Recipes / Lamb Leg of Lamb on a Rotisserie Recipe
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    Lamb Leg of Lamb on a Rotisserie

    1/4 Photos of Lamb Leg of Lamb on a Rotisserie

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    15 mins

    1 hr 30 mins

    Timothy J Higgins Eva's Note:

    Bought a lamb awhile back, thought of trying this and it turned out and tasted great.It is easier to do the lamb than a chicken.

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    My Private Note



    Units: US | Metric

    My Rub


    1. 1
      Wash the lamb under cold water. With a sharp knife, cut slices in the fat all the way around the leg, being careful not to cut into the meat. Pat dry with a paper towel. Roll the leg in the rub or drizzle all around the leg.
    2. 2
      Insert the skewer threw the leg length wise next to the bone. Tie the wider end with cotton string to keep tight on the skewer.
    3. 3
      Cook on low or medium. I did the one pictured on medium for 1 hour and 45 minutes. I like mine medium or a little more done than most people. If you like it rare, I would cook it 1 hour, check the internal temp and go from there.

    Ratings & Reviews:


    Nutritional Facts for Lamb Leg of Lamb on a Rotisserie

    Serving Size: 1 (1 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 3.6
    Calories from Fat 0
    Total Fat 0.0 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 1.6 mg
    Total Carbohydrate 0.7 g
    Dietary Fiber 0.1 g
    Sugars 0.0 g
    Protein 0.1 g

    The following items or measurements are not included:

    dry rub seasonings

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