Jump to content

Once you've had lamb on the spit...

Recommended Posts

It really doe ruin lamb done any other way as it just doesnt compare!


Since doing my dry run with chicken after buying a rotisserie last week Ive been dying to do some lamb.


I picked up a deboned lamb shoulder when the weekend finally arrived. Marinated it in salt, garlic, lemon zest, oregano and oil. Rolled it up with a little more oregano and garlic in the middle.  Put it back in the frodge overnight.


Today got the kj up to temp. Was aiming at 350f and over shot. Ended up settling around 380f.  On went the lamb. 3 hours later with a bit of basting in between came off around 90c. I wanted to get to 94c but was running out of time with the kids. Was still tender, juicy and could pull apart.


Served it up with some roastptotatoes, lighlty pickled onions with sumac and a tahini sauce. Was some rocket dressed in lemon for the greens. 


Was awesome.  




Link to comment
Share on other sites

Thanks all. I have a few now photos but when I took them on my phone they were max res So couldn't upload as over the max limit. Will need to remember to change that next time. 


Lamb is definitely one of my favs and isuspect this will be aregular in my house now :-)

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.


  • Create New...