Lamb spit-roast tips

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paulgs
Posts: 4
Joined: Wed Jul 11, 2018 8:13 pm

Lamb spit-roast tips

Post by paulgs » Thu Jul 12, 2018 12:31 pm

Hi,

I’m after some advice on how to cook a lamb roast on a rotisserie - which I just bought for my Weber Genesis II.

We’re having a large (for us at least) group of people (15 adults, 10 kids) for dinner next month and I wanted to make a meal that was as low fuss/effort as possible but could still provide enough food for that number of people.

I thought a fairly basic greek-style roast leg of lamb. Any suggestions for the amount of meat, cooking time, tips for preparation, etc.?

I’ve been wanting to learn how to do a good spit-roast for a while and this has given me some motivation, but I want to serve up something relatively tasty so need to practice a couple of times in the next few weeks.

Thanks,
Paul


titch
Posts: 5801
Joined: Sun Oct 10, 2010 12:51 pm
Location: Sth East Melbourne

Re: Lamb spit-roast tips

Post by titch » Thu Jul 12, 2018 5:48 pm

Hey Paul, where abouts are you'?.
Speak to your local butcher and see if they supply preseason ed Gyros style lamb bits.
Look up Gnols post on Lamb here
viewtopic.php?f=8&t=9153

Or just grab some legs and try here.
https://www.bbqspitrotisseries.com.au/l ... emperature
Cheers
Titch

paulgs
Posts: 4
Joined: Wed Jul 11, 2018 8:13 pm

Re: Lamb spit-roast tips

Post by paulgs » Fri Jul 13, 2018 1:01 pm

Thanks titch,

East side of Melbourne - I'll check that out.

Paul


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