Then I put my drip pan in the middle, over the unlit burners, and let the grill preheat for ten to fifteen minutes. Enjoy! If you want medium-rare lamb, cook a lamb leg instead. Rotisserie lamb is any cut of lamb skewered on a spit and continuously turned over a low flame. Dry the leg with a paper towel. Start with your lamb shoulder, ask your butcher to debone for you. Learn More >. Lamb shoulder is another of my favorites, but it can be harder to find in my local grocery stores. 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. 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. Generously and evenly spread your green mixture across your flat lamb shoulder. After one hour of cooking, baste the lamb with the olive oil, using the rosemary brush. Pre cooked weight 1.5kg (approx) Order online – Click & Collect only. Load up and balance your rotisserie. Cover with plastic wrap and refrigerate until ready to cook. 5. Inspired by: 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). 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. Skewer the lamb lengthwise with the spit for your rotisserie. You are seasoning the meat from the inside out. Put into place over your rotisserie and switch on the motor to a low speed. Wish I’d taken pictures of it! 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. If you have a meat thermometer, aim for internal temperature of around 70c. Place the foil pan between the two piles of coals. Grill with Rotisserie attachment (I used a Weber Summit 650 with an infrared rotisserie burner. Set aside to allow it to reach room temperature. I’m assuming you can get charcoal somewhere on the US Virgin Islands, yes? and only trim away at larger pieces of fat on the edges. Click here for my other rotisserie recipes. Available from Well Hung Kitchener Rd (Well Hung @ the Milford Centre remains closed during Level 3). Everything you could ask about the rotisserie, Rub the lamb with a nice oil before cooking. In addition, we’ve thrown in a log of cherry wood which ads a wonderful subtle smokiness that works really well with lamb. Rotisserie Lamb 1.5kg $ 56.99 incl GST/ each . Prepare the lamb shoulder for cooking: Two hours before cooking, remove the lamb from the refrigerator. (See here for more rotisserie setup details.). Skewer the lamb lengthwise with the spit for your rotisserie. Hi! The … Your lamb looks fabulous. 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. Just delicious and perfect for a gathering. Slow cooked, boned and rolled free range lamb shoulder. Run spit of the rotisserie through the middle of the lamb and secure ends with rotisserie forks. Leave the marbling and sinew (this fat equals flavour!) Combine well and adjust with more oil until you get a pasty consistency. Cook over a small ember base for about 2-3 hours. Try our rolled lamb shoulder with fresh green herbs, garlic and lemon, rolled and chargrilled to perfection. A probe thermometer can be used to check internal temperature. To finish tying, cut a longer length of string and tie across your roll lengthwise. Sprinkle with the garlic, minced rosemary, and lemon zest. This is my recipe for Lamb Souvla (slow cooked BBQ lamb cooked on a large skewer using a rotisserie barbecue). Try our rolled lamb shoulder with fresh green herbs, garlic and lemon, rolled and chargrilled to perfection. 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. 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. Cover in a foil tray to rest for 20 minutes, before slicing and serving. Want to help out DadCooksDinner? Next time, I’m going to try to truss it into a more even shape. Place the rotisserie on the grill and turn on the motor. The following article will explain how to cook a boneless leg of lamb on a rotisserie. Lamb cooked on a rotisserie can be positioned to allow for direct cooking or indirect cooking. 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. What do you think? Now the tying part. This site uses Akismet to reduce spam. Baste the lamb with the olive oil and the rosemary brush every 15 to 30 minutes until the lamb is done. However, my lamb wound up with a very thin section on one end when I was done tying it. Good choices include leg of lamb, rolled shoulder, and whole lamb. Taking the most curved end start to roll. Your email address will not be published. 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! And, as I’ve said many times, leftover lamb is begging to be used in gyros. 1.5kg each after the bone was taken out, enough for each shoulder to feed 4-6 people. Roll the lamb into a tube shape, and truss every two inches with the twine. Recipe: Rotisserie Lamb Shoulder For some pointers on doing this, check out our video on using your rotisserie. Baste one last time with the olive oil and rosemary brush, then let rest for 15 minutes. I thought I was lucky finding lamb at my local farmer’s market. 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. Perfect. Mix other ingredients in a large glass or plastic bowl. I was too lazy to go outside this cold wet weekend. Prepare the lamb shoulder for cooking: Two hours before cooking, remove the lamb from the refrigerator. The ultimate in versatile cooking. Let the lamb rest at room temperature until it is time to cook. Tip: Fold over the first piece then roll onto itself to achieve a tight roll. Cook for aproximately 1.5 -2hr over a low to medium heat. Tender and ready to eat. An ideal internal temp of 140-145F (60-63C) should be targeted for a medium result. Required fields are marked *. Sprinkle the lamb evenly with the salt, then put it with the inside facing up in a baking dish. 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. (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.) 1 deer shoulder and 1 antelope shoulder roast. 4. @Pam:Great! Lamb cooked on a rotisserie can be positioned to allow for direct cooking or indirect cooking. Grill lamb leg for about 20 to 30 minutes per pound. 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. @AYOTG:No grill? *If you don’t have the time for the dry brine, do this step just before cooking. Carve and serve. The lamb will cook a further couple of degrees once removed and during the resting period. My lesson? Once a shoulder has been deboned, it will open up flat, like a book, ready for further trimming. *Normally, shoulder cuts give you a large cushion in cooking – they’re tough to overcook. 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. Just buy some pita bread, make some more tzatziki sauce, thin slice some red onion, and dinner’s ready. 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. This should take 1 hour 15 minutes to 2 hours, depending on the thickness of the roast. Cooking a leg of lamb this way may be primitive, but it can easily be achieved on a gas grill with a rotisserie. Amazing. 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. That section overcooked by the time the lamb was cooked through in its thickest part. https://www.food.com/recipe/rotisserie-heavenly-pork-shoulder-273966 Carefully thread your lamb rolls onto the large skewer that will sit over the top of your rotisserie. Rotisserie Rolled Lamb Shoulder by Firebrand. Questions? They are happy to special order cuts like this, as long as they have some advance notice. 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. 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. It is versatile to cook with, and its mild flavor is enhanced by many different cooking methods. 3. Just makes rotisserie cooking that much easier! GRILLED LAMB COOKING TIMES From chops and kebabs to ribs and steaks, we love our grilled lamb. So here you go. Once rolled, insert the rotisserie bar and end spikes and start cooking. and also ensure it has prongs to stabilise the meat to allow efficient spinning and therefore even cooking once the rotisserie is spinning. Cut excess fat from leg of lamb. Cooks must be sure to keep the meat moist because rotisserie lamb has the tendency to dry out if it is not basted properly. Leave them in the comments section below. Start with your … Tie them the length of the roll, about an inch apart. I did, however, go for shoulders. If done correctly, this method often gives the lamb a dark, flavorful crust and a juicy, succulent inner layer of meat. No worry about flare ups. Just delicious and perfect for a gathering. It’s a Kindle e-book, so you can download it and start reading immediately! It wasn’t awful, but it was a little chewy. Marinade at room temperature for 1 hour. Let the lamb rest at room temperature until it is time to cook. Rub lamb liberally with olive oil and season all sides of the lamb with rosemary salt. **Shoulder cuts need to be cooked to well done. 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. Boned and tied lamb shoulder from the Great American Lamb company at the Cuyahoga Valley Winter Farmer’s Market. 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. Tip: Place your smoking wood to the side of the meat as lamb is quite fatty and will drip. 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. They will be supper tonight. Related Posts: Typically, you want to include a bunch each of parsley and mint at least. Notes: Pour in all except 1/4 cup of the marinade, reserving for later use. I’m glad I could give you some inspiration. Place boneless lamb leg into a large glass dish. Spring is in the air and lamb is on the Rotisserie! Other ideas? Open the lamb up if it is rolled – there should be an “inside” and an “outside”. I’m a fan of shoulder cuts of meat, like beef chuck and pork butt. Check the temperature in the thickest part of the meat, avoiding the bone. Use a thin, sharp knife to make 12 incisions in the lamb, deep as you can but without piercing … Learn how your comment data is processed. For hundreds of years, larger pieces of meat were turned on a spit in front of a hot fire. 2. Roll the lamb into a tube shape, and truss every two inches with the twine. Good choices include leg of lamb, rolled shoulder, and whole lamb. 1. https://www.food.com/recipe/greek-lamb-rotisserie-grill-methods-229788 Prepare the grill: Set your grill up for rotisserie cooking at medium heat. *This roast was on the small side, slightly under 3 pounds, so it took 1 hour and 15 minutes to cook. A password will be sent to your email address. 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. 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. We’ve opted to add in rosemary which is heavenly with lamb, but you could also go for oregano or thyme. Rotisserie Leg of Lamb Provencal To be honest, I didn’t do the long brine. It will also show your butcher that you have a seriousness of purpose, and will probably get you better service next time. 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 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. plus 50 (mostly) new recipes to get you cooking. Slice the lamb into 1/2″ thick slices, and serve. Place on the grill, cover grill, and cook at … I'm not a big fan of lamb but this one was requested by many friends. Spring is in the air and lamb is on the Rotisserie! *Don’t be afraid to talk to your butcher! Open the leg of lamb to expose the boned side. *When I think of lamb on the rotisserie, I think of Greek food, thanks to “My Big Fat Greek Wedding”. Lamb has a delicate flavor and texture. Pressure cooking and enthusiastic home cooking from a dad who cooks dinner every night. Tap on each link to be taken to the products we’ve used for this cook. Cook the lamb: Put the spit on the rotisserie, start it spinning, and cook with the lid closed. Might try the brine next time instead of a 1 hour wait. Place lamb in a large resealable plastic bag. 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!) 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. Remove lamb … Once cooked, remove carefully form the rotisserie and skewer. Thanks! How can that be possible? 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. Rotisserie Boneless Leg of Lamb, Greek Style. Seal the bag and toss to thoroughly coat the lamb. Even though this is more of a generic Mediterranean flavor profile, I served this roast with a Greek salad and tzatziki sauce. Rotisserie Boneless Leg of Lamb, Greek Style Rotisserie Beef Chuck Roast Barbacoa Serve: Remove the spit from the grill, remove the lamb from the spit, and remove the twine from the roast. (Like my Rotisserie Grilling cookbook…). Dutch oven with carmelized onions and dark dark beer. I’m Mike Vrobel. Rotiss the lamb for 10 to 15 minutes on high, or until a lovely crust forms. While there are a number of ways of to cook a whole leg of lamb, grilling on a rotisserie is simply perfect—and historical. Cuts of lamb that have a basic cylindrical shape and a fairly even distribution of weight are suitable for cooking on a rotisserie. Ours worked out to be approx. 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. Our local lamb is smaller than many recipes call for, so I appreciate this recipe. Cook until the lamb reaches an internal temperature of 180*F, measured in the thickest part of the roast. Maggy and Sharon have both requested lamb for our upcoming holiday feast, so I think this is it! 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. *Enjoyed this post? Start checking the lamb’s temperature after 30 minutes, and watch out for the spit – it can throw the reading off. Some of the filling may ooze out but don’t panic, you can stuff it all back in once your lamb roll is tied. It is worth the effort to hunt down. We’ve mixed it with some of our Professional Hardwood Lump Charcoal which aids to kick start the process and complements the briquettes. Pat dry with paper towels, then trim the exterior fat from the lamb shoulder. Wow – deer and antelope? Your lamb shoulder is stuffed, rolled, tied and ready for skewering and cooking! Will do this again. When the drippings hit the smoking wood it can cause flare ups which may result in uneven charring on your lamb. Use any fresh green herbs you can get your hands on. 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. Luckily, I have a source for my lamb shoulder. In a small bowl, whisk together the garlic, rosemary, olive oil, lemon juice, salt, pepper, and lemon zest. what a wonderful meal… I am dieing here without my grill, Your email address will not be published. Place a drip tray, filled with 2 cups of liquid under the rotating lamb. Make six deep holes in lamb and insert one peeled clove of garlic into each hole. Equipment: Directions: Love our grilled lamb itself to achieve a tight roll think this is more of a generic Mediterranean flavor,. 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Sprinkle the lamb into a large glass dish lamb, rolled and chargrilled perfection...