Perfectly Cooking Juicy Lamb On A Bbq Rotisserie

Cooking lamb on a rotisserie is a great way to achieve an even roast with a juicy, tender texture. The rotation of the meat means that it is self-basting, as the juices run over it and keep it moist. This technique is particularly well-suited to lamb, which has a strong flavour and benefits from the addition of a complementary marinade. The cooking time will depend on the weight of the lamb and your desired level of doneness, but on average, a boneless leg of lamb will take about 13-18 minutes per pound to cook.

Marinating the lamb

Place the lamb in a large zip-top bag or glass baking dish. Pour in the marinade and toss to coat the lamb. Marinate at room temperature for at least an hour, but no longer than two hours. If you want to marinate the lamb for longer, you'll need to put it in the fridge—this can be done for up to six hours.

Once the lamb is marinated, remove it from the bag and roll it into a cylinder. Tie it securely with butcher's twine or rotisserie bands. This will help the lamb cook evenly and hold its shape while roasting.

Cooking temperature

The cooking temperature for lamb on a rotisserie BBQ varies depending on how well done you want the meat to be. Lamb can be eaten anywhere from rare to well done.

For a medium-rare cook, the internal temperature of the lamb should be 125°F (52°C). For a medium cook, the internal temperature should be 130°F (54°C). For well-done meat, the internal temperature should be 145°F.

It's important to use a reliable thermometer to check the internal temperature of the lamb. The temperature will continue to rise by about 5°F while the meat rests.

One source recommends cooking lamb on a rotisserie BBQ at a temperature of 350°F. Another source recommends a two-zone indirect medium-high heat of around 350-375°F.

Cooking time

The cooking time for lamb on a BBQ rotisserie depends on several factors, including the weight of the lamb, the cut of meat, and your preferred level of doneness.

For a boneless leg of lamb, weighing around 3-4 lbs, it is recommended to cook it for about 40 minutes on high heat, or until the internal temperature reaches 130°F for medium-rare. If you prefer your lamb more well-done, you can leave it on the rotisserie for an additional 5 degrees or adjust to your desired internal temperature. It is important to note that grill temperatures can vary, so using a thermometer to monitor the internal temperature of the meat is more accurate than relying solely on cooking time.

For a bone-in leg of lamb, the cooking time will be longer. On average, boneless rotisserie lamb needs about 13-18 minutes per pound for medium-rare to medium when cooked at 350°F. For a bone-in leg weighing 8-9 pounds, you can expect a cooking time of a few hours. It is recommended to grill it indirectly over a medium fire for most of the cooking time.

Additionally, the type of rotisserie and grill you use can impact the cooking time. For example, an electric rotisserie may have a constant temperature setting, while a charcoal grill will require building a fire and arranging coals.

After removing the lamb from the rotisserie, it is essential to let it rest for 15 to 20 minutes before slicing. This allows the juices to redistribute and ensures a more consistent temperature throughout the meat.

In summary, the cooking time for lamb on a BBQ rotisserie can range from 40 minutes for a small boneless leg to several hours for a larger bone-in leg. The key to determining the optimal cooking time is monitoring the internal temperature of the meat with a thermometer and allowing for adequate resting time before slicing.

Resting the meat

The length of time you should let the meat rest depends on the size of the cut. For a boneless leg of lamb, 10 minutes of resting time is usually sufficient. For larger cuts of meat, such as a bone-in leg of lamb, 15 to 20 minutes is more appropriate. This will ensure that the meat is evenly cooked throughout and that the juices have had enough time to redistribute.

While the meat is resting, you can make any final preparations to your dish. This could include making a sauce or side dish to accompany the lamb, or simply slicing some fresh bread to go with it. You could also use this time to prepare any garnishes or toppings that you plan to serve with the lamb.

Once the resting time is over, it's time to slice into the meat. Be sure to use a sharp knife to ensure clean cuts and to avoid tearing the meat. Start slicing from the thick end of the leg and work your way down to the shank. Depending on your preference, you can cut the meat into larger or smaller pieces.

Remember, the meat will continue to cook slightly as it rests, so if you prefer your lamb on the rarer side, you may want to adjust the cooking time on the rotisserie accordingly. By letting the meat rest, you'll end up with a juicy, flavourful, and evenly cooked lamb dish that your guests will surely enjoy.

Carving the meat

Once your lamb has been cooked to perfection, it's time to section it up ready to serve. But first, you need to let the meat rest. This is an important step as it will ensure the meat is cooked through, allow the juices to flow back into the meat, and even out the temperature. Leave the lamb to rest for 10 to 20 minutes before carving.

When you're ready to carve, use a sharp knife to cut the meat into small pieces. Start at the thick end of the lamb and work your way down to the shank. If you're serving gyro or sandwiches, you'll want to slice the lamb thinly.

If you have any leftovers, these can be stored in an airtight container for three to five days. Reheat the lamb in the oven or on the grill, wrapped in aluminium foil and drizzled with broth or light beer to keep it moist.

Frequently asked questions