Rotisserie Lamb Leg

[stoking]

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.

 

[b-one]

I don't see a pic,I do love rotisserie cooking!

 

[myownidaho]

I love boneless leg on the rotisserie!

 

[atomicsmoke]

I also saw an unicorn today.

 

[stoking]

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• stoking
• Jan 17, 2017

 

[stoking]

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• stoking
• Jan 17, 2017

 

[atomicsmoke]

That's more like it.

 

[crankybuzzard]

Looks like that would be tasty for sure!

How long did you run it and to what internal temp?

 

[stoking]

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.

 

[stoking]

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.

 

[ab canuck]

 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...

 

[stoking]

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.

 

[myownidaho]

I also saw an unicorn today.

Were you in the neighborhood?

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• myownidaho
• Jan 17, 2017

 

[b-one]

Five hours that must of been a good amount of charcoal! Tasty looking lamb!

 

[stoking]

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.

 

[SmokinAl]

It looks delicious!

Al