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