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
Lamb spit-roast tips
Re: Lamb spit-roast tips
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
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
Titch
Re: Lamb spit-roast tips
Thanks titch,
East side of Melbourne - I'll check that out.
Paul
East side of Melbourne - I'll check that out.
Paul