Lamb Leg of Lamb on a Rotisserie

READY IN: 1hr 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
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