Rotisserie Lamb Leg

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Original poster
Jan 10, 2016
This is a boneless lamb leg that I did on my homemade rotisserie yesterday. I'm not a big lamb fan but these come out great every time.
I new something wasn't right when I tried to post the pics earlier. Looks like I got them on now I wish I could upload a video of the juices rolling.
It was on for about 5 hours and was around 150 internal temperature. It takes a long time because of my spit height, and it needs to be tended often to add coals and watch for fires. This time I made some throw away deep spoons out of coat hangers and tin foil to collect the drippings for some gravy and to help prevent fires. I attached them to my frame with strong magnets I get from work so I could position them easily.
 Looks great, did you do anything for rub, spice, or marinade. I have had good and bad experience with lamb but always willing to try...
First I rub with olive oil. The rest is minced garlic, ground black pepper, fresh rosemary, and adobo all purpose seasoning rubbed on the outside. I also make a few holes throughout the meat and stuff halved garlic cloves in.
It took about 10lbs of charcoal. I would strategically place 7-10 briquettes at a time around the perimeter of my coal pan. I sprinkled some hickory chips on there a few times too. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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