Cooking a couple of legs of lamb on a spit roaster is a simple way to prepare food for a special occasion, such as Christmas. While a leg of lamb can be cooked in a standard oven, cooking it on the spit roaster will give you a delicious smoky flavour and allow you to cook other meats (or multiple legs of lamb) on the spit at the same time.
Ingredients:
- 1 leg lamb
- 1 TBSP Salt
- 1 TSP Sweet paprika
- 2 TSP Onion powder
- 1 TSP Garlic powder
- 1 TSP chopped Rosemary
- 1/2 TSP Cumin powder
- Basting mixture: equal parts of lemon juice and olive oil. You can add a little salt for extra taste
- NOTE: These quantities may need to be increased for larger legs
Method
- Mix all the ingredients together then sprinkle them over the leg of the lamb. You may want to rub olive oil over the leg before seasoning to assist with the spices staying on the meat.
Attaching it to the spit
- You’ll need a skewer, 2 chicken prongs
- Pass the skewer through the leg of lamb, trying to keep the load as balanced as possible on the skewer.
- Insert one chicken prong through either side of the lamb and lock in tight
- Use a counterbalance weight if you’re having trouble balancing the load
Cooking Time
Many factors will affect your cooking time; however, to be on the safe side, allow around 3 hours. If it’s ready a little earlier, you can always push the charcoal to the side and raise the leg to the top of the spit roaster so it stays warm but doesn’t actually keep cooking. Use a cooking thermometer to check the internal temperature; once it reaches 75 degrees, it’s done.
Enjoy!
