Master GRILLER Reveals Best Rotisserie Techniques for Lamb
Greek Leg of Lamb cooked on a rotisserie on an Argentine Brasero grill!
Things to know:
Why is a leg of lamb so expensive?
There is very little meat in a lamb, while it take the same amount, if not more, work as pig and cow to raise. Grazing animal, so the farming infrastructure is usually more expensive. Much smaller compared to something like beef, maybe 10% the weight per animal when harvested, and half as much as hogs.
Which is healthier, beef or lamb?
If we look at fatty acids, like CLA and omega-3’s, lamb comes out victorious and can be seen as marginally healthier. If we look at vitamins, like B12 and zinc, beef comes out victorious. The bottom line is both are excellent and both should be eaten with abundance!
What spices pair well with lamb?
Fresh rosemary, fresh garlic, lemon zest, black pepper, and salt are simple but amazing flavors that pair amazingly with the lamb! Each of these ingredients adds its unique warmth and depth to enhance the flavor of the dish. We found that Spiceology’s Greek Freak seasoning is another excellent choice!
Is it okay to eat lamb a little pink?
You can eat medium rare (red in the middle) lamb. It’s actually the “correct” way to serve it.
Why do Americans not eat a lot of lamb?
Because so few states in America initially raised sheep, the cost for lamb meat would be higher than other meats. This cost barrier prevented many Americans from even trying lamb meat. This initial barrier has made it difficult for lamb meat to gain popularity in the US.
How long to rotisserie a leg of lamb?
Cook will take roughly 1 hour 30 mins (depending on lamb size).
What is the best cut of lamb for rotisserie?
Lamb shoulder (whole or boned-and-rolled) and leg. Shoulder is rich in collagen and stays moist during a long spin. Leg gives a leaner slice with a clean lamb flavor.
Ingredients:
Juice of 3 lemons
1 T lemon zest
8 minced cloves of garlic
3 T olive oil
2 T Spiceology’s Greek Freak seasoning
2 T chopped fresh oregano
2 T chopped red onion
1 boneless leg of lamb (about 4 pounds)
1 1/2 T coarse sea salt
1. The night before, mix together the first 7 ingredients to make the marinade.
2. Place the leg in a large ziplock bag, or a briner bucket and cover with marinade. If the lamb in not fully covered, rotate the lamb halfway through the marinading period to ensure full coverage.
3. Prepare your grill for indirect cooking with medium heat. For our Argentine Brassero grill, that means get enough coals under the meat to where you can hold your hand right under the meat, between the lamb and the fire and hold it there for 8-10 seconds before you need to pull it away.
4. Remove the lamb from the marinade and reserve the marinade. Using kitchen twine, tie up the lamb to secure the roast. This will probably take 5-6 lengths of twine. Run the spit through the center of the roast and secure with the rotisserie forks. Secure it tightly, as the roast will shrink as it cooks.
5. Season the lamb with salt, pepper and more of the Greek Freak seasoning.
6. Place the lamb on the grill. After 10 minutes, begin basting with the reserved marinade. Do this every 10 minutes for the next 30 minutes, then discard the remaining marinade.
7. Grill the lamb until it reaches an internal temp of 140F for medium, or 150 for medium well. This should take about 1 1/2 to 2 hours.
8. Remove the lamb from the spit, allow to rest by tenting with foil for at least 10 minutes, then slice and serve. Recommend serving with garlic mashed potatoes, or Greek Freak rustic mashed potatoes like we did in the video. ENJOY!
Equipment used:
Gladiator Series Chef & Utility Knife 7”
Valhalla Series Bull-Nose Butcher Knife 10”
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