Mouth-Watering Roasted Lamb Cooked on a Jumbuck Mini Spit
Are you a lamb lover? Do you want to know how to use a Jumbuck mini spit rotisserie to cook it perfectly? Look no further! In this blog post, you will learn everything you need to know about cooking lamb on a Jumbuck Mini Spit . We’ll give detailed instructions along with tips on how to consistently make the perfect roast lamb.
Method
- Remove all of the excess fat and silver skin from the lamb. This won’t render down and it won’t eat well.
2. Use Flaming Coals Traditional Lamb rub to season the lamb. Add Low N Slow Basics Lamb layup next. Make sure that the lamb is properly seasoned thoroughly.
3. Put the lamb on the jumbuck skewer and use the rotisserie prongs to hold it there.
4. Put your skewer on the spit, light your Natural Lump charcoal, and then start the rotisserie motor.
5. Baste with olive oil, lemon juice, and rosemary.
6. When the lamb reaches a temperature of 145 degrees Fahrenheit, or 63 degrees Celsius, internally. (Medium rare). Take off your lamb from the spit.
7. Slice and sauce with Lane’s BBQ ‘Southbound’.
We hope you enjoy this epic jumbuck mini spit recipe!
Check out our recipe blogs
Check out our range of Spit Roaster Learning Centre
