Rotisserie Bone-less Leg of Lamb

Preparation

Prepare the leg of lamb by removing the bone and any excess silver skin.

Step 1

Light up the charcoal on two sides of the charcoal basket.

Step 2

Make slits in the lamb and push your slices of garlic in. Drizzle generously with olive oil and dust liberally with your herby BBQ rub so the leg is evenly coated.

Step 3

Insert the rotisserie rod through the middle of the leg of lamb and secure the ends with the rotisserie forks, making sure the lamb is central and evenly balanced. Tie the lamb with butcher string at 2 - 3cm intervals.

Step 4

Place the rotisserie rod onto the rotisserie brackets on the stacker and cook on a medium heat. We recommend using the rotisserie with 2 stackers to start with, the bottom stacker can be taken out if more heat is required.

Wood "splits", or wood chunks can be added every now and then to add a smoky flavour and increase the heat slightly.

Step 5

Once the internal temperature of the lamb reaches 135°F / 57°C remove and rest for about 30 minutes. Slice, serve and enjoy.

Tip : A simple way to test the temperature of the BBQ is as follows: place your hand over the fire at the height where the rotisserie will sit... if you need to pull your hand away after 2 to 4 seconds, the heat is high. If you need to pull your hand away after 5 to 7 seconds, the heat is medium. If you need to pull your hand away after 8 to 10 seconds, the heat is low.