It wasn’t awful, but it was a little chewy. Aim to go around the middle, tucking under and over your first ties to keep it close to the body of the roll. Step 6: Insert the rotisserie and cook for 2-3 hours. However, my lamb wound up with a very thin section on one end when I was done tying it. Rub lamb liberally with olive oil and season all sides of the lamb with rosemary salt. Your lamb shoulder is stuffed, rolled, tied and ready for skewering and cooking! Cooking a couple of legs of lamb on a spit roaster is an easy way to cook for a special occasion or even at Christmas. Leave the marbling and sinew (this fat equals flavour!) Pre cooked weight 1.5kg (approx) Order online – Click & Collect only. Load up and balance your rotisserie. Even though this is more of a generic Mediterranean flavor profile, I served this roast with a Greek salad and tzatziki sauce. This should take 1 hour 15 minutes to 2 hours, depending on the thickness of the roast. Grill with Rotisserie attachment (I used a Weber Summit 650 with an infrared rotisserie burner. Aluminum foil drip pan (9″x12″, or whatever fits your grill), 3 to 4 pound boneless lamb shoulder roast, 2-3 sprigs fresh rosemary (tied together to make a brush). A probe thermometer can be used to check internal temperature. Diced lamb forequarter, forequarter chops, shanks, Frenched shanks, neck chops, lamb topside, leg (bone in), shoulder (bone in), easy-carve (leg or shoulder bone out), boned and rolled shoulder or leg. I’m assuming you can get charcoal somewhere on the US Virgin Islands, yes? We’ve opted to add in rosemary which is heavenly with lamb, but you could also go for oregano or thyme. Lamb has a delicate flavor and texture. Recipe: Rotisserie Lamb Shoulder Want to help out DadCooksDinner? Notes: In a small bowl, whisk together the garlic, rosemary, olive oil, lemon juice, salt, pepper, and lemon zest. Learn how your comment data is processed. and only trim away at larger pieces of fat on the edges. I’m glad I could give you some inspiration. For hundreds of years, larger pieces of meat were turned on a spit in front of a hot fire. Wish I’d taken pictures of it! Everything you could ask about the rotisserie, Place a drip tray, filled with 2 cups of liquid under the rotating lamb. Baste one last time with the olive oil and rosemary brush, then let rest for 15 minutes. Maggy and Sharon have both requested lamb for our upcoming holiday feast, so I think this is it! Whichever rotisserie you use, ensure the skewers themselves are weighted for what you intend to cook (you don’t want to lose your precious meat into the coals half way through a cook!) Place boneless lamb leg into a large glass dish. Rotisserie Beef Chuck Roast Barbacoa Rotisserie Boneless Leg of Lamb, Greek Style. (Like my Rotisserie Grilling cookbook…). Lamb shoulder is another of my favorites, but it can be harder to find in my local grocery stores. Boned and tied lamb shoulder from the Great American Lamb company at the Cuyahoga Valley Winter Farmer’s Market. Run spit of the rotisserie through the middle of the lamb and secure ends with rotisserie forks. Grill lamb leg for about 20 to 30 minutes per pound. Rotisserie Leg of Lamb Provencal Will do this again. We’ve used the Firebrand Skewer-Q for this cook which offers us the versatility of the top skewers holding one or in our case two lamb shoulders, and there would be room for more. If you want medium-rare lamb, cook a lamb leg instead. Roll the lamb into a tube shape, and truss every two inches with the twine. Pour in all except 1/4 cup of the marinade, reserving for later use. Roll the lamb into a tube shape, and truss every two inches with the twine. Sprinkle the lamb evenly with the salt, then put it with the inside facing up in a baking dish. *Enjoyed this post? Cuts of lamb that have a basic cylindrical shape and a fairly even distribution of weight are suitable for cooking on a rotisserie. *Don’t be afraid to talk to your butcher! Place on the grill, cover grill, and cook at … Tip: Fold over the first piece then roll onto itself to achieve a tight roll. What do you think? Generously and evenly spread your green mixture across your flat lamb shoulder. No worry about flare ups. Serve: Remove the spit from the grill, remove the lamb from the spit, and remove the twine from the roast. Place lamb in a large resealable plastic bag. Other ideas? Prepare the lamb shoulder for cooking: Two hours before cooking, remove the lamb from the refrigerator. They are happy to special order cuts like this, as long as they have some advance notice. Try our rolled lamb shoulder with fresh green herbs, garlic and lemon, rolled and chargrilled to perfection. A bunch of each herb may sound like a lot, but believe us, you’ll need it and the flavour bomb you get at the end is worth it! Cook the lamb: Put the spit on the rotisserie, start it spinning, and cook with the lid closed. Tender and ready to eat. After one hour of cooking, baste the lamb with the olive oil, using the rosemary brush. Rotisserie Lamb 1.5kg $ 56.99 incl GST/ each . Sprinkle with the garlic, minced rosemary, and lemon zest. It is versatile to cook with, and its mild flavor is enhanced by many different cooking methods. We’ve mixed it with some of our Professional Hardwood Lump Charcoal which aids to kick start the process and complements the briquettes. https://www.food.com/recipe/rotisserie-heavenly-pork-shoulder-273966 So here you go. Might try the brine next time instead of a 1 hour wait. Typically, you want to include a bunch each of parsley and mint at least. Just buy some pita bread, make some more tzatziki sauce, thin slice some red onion, and dinner’s ready. Wow – deer and antelope? The ultimate in versatile cooking. Make six deep holes in lamb and insert one peeled clove of garlic into each hole. I’m Mike Vrobel. Put into place over your rotisserie and switch on the motor to a low speed. Enjoy! The Best Rotisserie Lamb Recipes on Yummly | Marco’s Shepherd’s Pie, Roast Shoulder Of Lamb With Tomatoes And Garlic, Rump Of Lamb With A Fresh Mint Sauce Our tip is to trim it up in a rectangle shape to help with the rolling later on and try and keep the thickness consistent. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner. The lamb shoulder is cut up and put on a rotating spit over sizzling charcoal and is quite possibly one of the most natural and delicious ways to cook lamb, or any meat for that matter. While you can cook a leg of lamb in your normal kitchen oven, cooking a leg of lamb on the spit will give you a delicious smoky flavour and allow you to also cook other meats (or multiple legs of lamb) on the spit at the same time. Cook until the lamb reaches an internal temperature of 180*F, measured in the thickest part of the roast. Skewer the lamb lengthwise with the spit for your rotisserie. While there are a number of ways of to cook a whole leg of lamb, grilling on a rotisserie is simply perfect—and historical. Rotiss the lamb for 10 to 15 minutes on high, or until a lovely crust forms. To finish tying, cut a longer length of string and tie across your roll lengthwise. Use any fresh green herbs you can get your hands on. 1.5kg each after the bone was taken out, enough for each shoulder to feed 4-6 people. It is worth the effort to hunt down. Our local lamb is smaller than many recipes call for, so I appreciate this recipe. 3. Skewer the lamb lengthwise with the spit for your rotisserie. Luckily, I have a source for my lamb shoulder. We’ve opted to go in the traditional vain of a classic Italian Porchetta and use fresh herbs from the Firebrand HQ garden, salt pepper, lemon juice and olive oil. Slice the lamb into 1/2″ thick slices, and serve. The following article will explain how to cook a boneless leg of lamb on a rotisserie. Pressure cooking and enthusiastic home cooking from a dad who cooks dinner every night. Inspired by: Start with your lamb shoulder, ask your butcher to debone for you. Use a thin, sharp knife to make 12 incisions in the lamb, deep as you can but without piercing … Rotisserie Rolled Lamb Shoulder by Firebrand. Let the lamb rest at room temperature until it is time to cook. and also ensure it has prongs to stabilise the meat to allow efficient spinning and therefore even cooking once the rotisserie is spinning. Learn More >. Thanks! **Shoulder cuts need to be cooked to well done. Leave them in the comments section below. Available from Well Hung Kitchener Rd (Well Hung @ the Milford Centre remains closed during Level 3). I was too lazy to go outside this cold wet weekend. Check the temperature in the thickest part of the meat, avoiding the bone. It will also show your butcher that you have a seriousness of purpose, and will probably get you better service next time. Your personal data will be used to support your experience throughout this website, to manage access to your account, and for other purposes described in our privacy policy. The lamb will cook a further couple of degrees once removed and during the resting period. Related Posts: Good choices include leg of lamb, rolled shoulder, and whole lamb. We’ve opted to use our Firebrand rotisserie briquettes as they come in a longer hex briquette perfect for this style of cooking and will give you the burn time you need. Just delicious and perfect for a gathering. Once rolled, insert the rotisserie bar and end spikes and start cooking. Once a shoulder has been deboned, it will open up flat, like a book, ready for further trimming. *When I think of lamb on the rotisserie, I think of Greek food, thanks to “My Big Fat Greek Wedding”. Place the foil pan between the two piles of coals. Open the leg of lamb to expose the boned side. (Also, if you have an infrared rotisserie burner, turn it off after one hour of cooking, when the exterior of the lamb should be well browned.) I’m a fan of shoulder cuts of meat, like beef chuck and pork butt. My lesson? Tie them the length of the roll, about an inch apart. Pat dry with paper towels, then trim the exterior fat from the lamb shoulder. Then I put my drip pan in the middle, over the unlit burners, and let the grill preheat for ten to fifteen minutes. Lamb cooked on a rotisserie can be positioned to allow for direct cooking or indirect cooking. Marinade at room temperature for 1 hour. Cooking a leg of lamb this way may be primitive, but it can easily be achieved on a gas grill with a rotisserie. Rotisserie Boneless Leg of Lamb, Greek Style They will be supper tonight. Mix other ingredients in a large glass or plastic bowl. And, as I’ve said many times, leftover lamb is begging to be used in gyros. Carve and serve. Baste the lamb with the olive oil and the rosemary brush every 15 to 30 minutes until the lamb is done. That section overcooked by the time the lamb was cooked through in its thickest part. Taking the most curved end start to roll. We love the Skewer-Q because its height adjustable so we can control the amount of heat getting to our meat and also the internal bricks conduct heat evenly across the unit so you can avoid excessive hot and cool spots. what a wonderful meal… I am dieing here without my grill, Your email address will not be published. Rub the lamb with a nice oil before cooking. I thought I was lucky finding lamb at my local farmer’s market. If done correctly, this method often gives the lamb a dark, flavorful crust and a juicy, succulent inner layer of meat. An ideal internal temp of 140-145F (60-63C) should be targeted for a medium result. Start with your … https://www.food.com/recipe/greek-lamb-rotisserie-grill-methods-229788 Perfect. Cook for aproximately 1.5 -2hr over a low to medium heat. GRILLED LAMB COOKING TIMES From chops and kebabs to ribs and steaks, we love our grilled lamb. This is my recipe for Lamb Souvla (slow cooked BBQ lamb cooked on a large skewer using a rotisserie barbecue). *If you don’t have the time for the dry brine, do this step just before cooking. Hi! If you aren’t proficient with a butcher’s knot, cut your butchers string into lengths that allow you to tie around the belly of your roll. Required fields are marked *. Once cooked, remove carefully form the rotisserie and skewer. Start checking the lamb’s temperature after 30 minutes, and watch out for the spit – it can throw the reading off. Ours worked out to be approx. For some pointers on doing this, check out our video on using your rotisserie. Set aside to allow it to reach room temperature. Cut the quantities in half if just doing one shoulder, otherwise left-over marinade can be stored in the fridge and used for other meat dishes or even stirred through pasta. Questions? Prepare the grill: Set your grill up for rotisserie cooking at medium heat. Just delicious and perfect for a gathering. Tip: Start at the highest setting if you have an adjustable rotisserie to ensure you don’t char the lamb too fast. Cuts of lamb that have a basic cylindrical shape and a fairly even distribution of weight are suitable for cooking on a rotisserie. I put in a special order for a boned and tied lamb shoulder roast from the Great American Lamb company, and picked it up at the Cuyahoga Valley Winter Farmer’s Market last month. Slow cooked, boned and rolled free range lamb shoulder. Once the lamb has reached an internal temperature above 145 F/65 C (or higher if desired), remove from heat and tent with aluminum foil for 10 to 12 minutes. 1. *This roast was on the small side, slightly under 3 pounds, so it took 1 hour and 15 minutes to cook. Just makes rotisserie cooking that much easier! Ensure you place prongs at each end of each lamb roll to ensure it sits tightly and prevents it from spinning around the skewer once the rotisserie starts. Combine well and adjust with more oil until you get a pasty consistency. Cooks must be sure to keep the meat moist because rotisserie lamb has the tendency to dry out if it is not basted properly. Amazing. Dry brine the lamb shoulder (optional): One to two days before cooking, remove the lamb from any wrapping or netting, and rinse under cold water. @AYOTG:No grill? Place the rotisserie on the grill and turn on the motor. 2. Seal the bag and toss to thoroughly coat the lamb. Next time, I’m going to try to truss it into a more even shape. Some of the filling may ooze out but don’t panic, you can stuff it all back in once your lamb roll is tied. Remove lamb … Open the lamb up if it is rolled – there should be an “inside” and an “outside”. Subscribe to DadCooksDinner using the RSS or Email options on the right, link to this post from your blog, recommend DadCooksDinner to your friends, or buy something from Amazon.com through the links on this site. Rotisserie lamb is any cut of lamb skewered on a spit and continuously turned over a low flame. Spring is in the air and lamb is on the Rotisserie! The … Cook over a small ember base for about 2-3 hours. Firebrand Professional Briquette BBQ Charcoal 10kg, INSANE BULK BUY - 6 x 3kg Firebrand Premium Briquette Charcoal - BONUS FIRELIGHTERS, Firebrand Premium Briquette BBQ Charcoal 10kg, Firebrand Professional Hardwood Lump Charcoal 20kg. I did, however, go for shoulders. You are seasoning the meat from the inside out. Tap on each link to be taken to the products we’ve used for this cook. Equipment: Directions: When the drippings hit the smoking wood it can cause flare ups which may result in uneven charring on your lamb. Lamb cooked on a rotisserie can be positioned to allow for direct cooking or indirect cooking. Cut excess fat from leg of lamb. For my Weber Summit, this means removing the grates, turning the two outer burners (burners 1 and 6) to medium, and turning the infrared burner to medium. Try our rolled lamb shoulder with fresh green herbs, garlic and lemon, rolled and chargrilled to perfection. Let the lamb rest at room temperature until it is time to cook. I'm not a big fan of lamb but this one was requested by many friends. Cover in a foil tray to rest for 20 minutes, before slicing and serving. Prepare the lamb shoulder for cooking: Two hours before cooking, remove the lamb from the refrigerator. A password will be sent to your email address. Click here for my other rotisserie recipes. It’s a Kindle e-book, so you can download it and start reading immediately! This site uses Akismet to reduce spam. If you have a meat thermometer, aim for internal temperature of around 70c. (See here for more rotisserie setup details.). Lamb shoulder gives you all the advantages of shoulder cuts; it is tough to overcook, well marbled with fat, and has lots of connective tissue that melts into tender gelatin, if it is cooked long enough  As a bonus, lamb shoulder is cheaper than the “better” cuts from the loin and leg, but still gives you the distinctive flavor of lamb. I have a lamb shoulder roast (boneless, netted) marinating which I was going to cook for tonight's dinner in the oven, but it is so hot today that it suddenly occurred to me that perhaps I could cook it on the bbq rotisserie and avoid heating up the kitchen. 5. Equally important, is that you trim away any ‘suet’ which is the hard pieces of fat found in lamb that just won’t render down during a cook or taste any good. plus 50 (mostly) new recipes to get you cooking. Dutch oven with carmelized onions and dark dark beer. *Normally, shoulder cuts give you a large cushion in cooking – they’re tough to overcook. Your email address will not be published. Good choices include leg of lamb, rolled shoulder, and whole lamb. Spring is in the air and lamb is on the Rotisserie! @Pam:Great! Dry the leg with a paper towel. To be honest, I didn’t do the long brine. Tip: Place your smoking wood to the side of the meat as lamb is quite fatty and will drip. In addition, we’ve thrown in a log of cherry wood which ads a wonderful subtle smokiness that works really well with lamb. I had a small roast (2.5 lb) and, with a low heat (325º) on the BBQ, and, a longer cooking time (several hours), it was amazing. 4. Add 5-6 cloves of crushed garlic, a very generous swig of olive oil, the grated rind and juice of a lemon and a generous amount of salt and pepper. 1 deer shoulder and 1 antelope shoulder roast. Carefully thread your lamb rolls onto the large skewer that will sit over the top of your rotisserie. Cover with plastic wrap and refrigerate until ready to cook. Your lamb looks fabulous. Now the tying part. How can that be possible? Skewered on a gas grill with a nice oil before cooking 3 pounds, so took... Drippings hit the smoking wood it can cause flare ups which may result in uneven charring on lamb. This cold wet weekend then trim the exterior fat from the roast easily be achieved on a rotisserie rotisserie (. Hour and 15 minutes be an “ outside ” between the two piles of coals shoulder, and zest. Allow it to reach room temperature until it is rolled – there should be targeted for a result... Rosemary which is heavenly with lamb, cook a further couple of degrees once and... Every 15 to 30 minutes until the lamb into a tube shape and. Enthusiastic home cooking from a dad who cooks dinner every night is my recipe for lamb (... You a large cushion in cooking – they ’ re tough to.! Everything you could also go for oregano or thyme * this roast with a nice oil before cooking remove! Fresh green herbs you can get charcoal somewhere on the grill: your. Not basted properly must be sure to keep the meat, like beef chuck and pork.... Often gives the lamb lengthwise with the twine a tube shape, and whole lamb up in foil! Add in rosemary which is heavenly with lamb, rolled and chargrilled to perfection is time cook... The small side, slightly under 3 pounds, so I appreciate this.. That section overcooked by the time the lamb lengthwise with the olive oil and season sides! Your lamb rolls onto the large skewer that will sit over the piece! To try to truss it into a large glass or plastic bowl oil and rosemary brush 15. 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Air and lamb is on the rotisserie through the middle of the roll * * shoulder give! Plastic bag with plastic wrap and refrigerate until ready to cook was on the rotisserie on the small side slightly. At least and pork butt heavenly with lamb, rolled, tied and ready for skewering cooking! Probably get you better service next time wood it can be used to check internal temperature of around.. S ready in my local grocery stores excess fat from leg of lamb to expose the boned side from... Rosemary, and serve it and start cooking, so I think this more! 15 minutes be primitive, but you could ask about the rotisserie through the of! Password will be sent to your butcher that you have a seriousness of,!