Controversially perhaps . . . I enjoy lamb more than I do beef with my roast dinner . . . combine this with cooking slowly on a rotisserie . . . well . . . can it get any better?
I’ve cooked this a few times now and here is the process I follow:
The Lamb
As always, every great recipe begins with fine ingredients and today we have a whole leg of lamb from Village Butchers . . . this was on sale at the time and came in at £24.49 and was just perfect for what I needed.
The leg of lamb arrived frozen and once defrosted in the fridge for 24 hours we got to see exactly what we had . . . ideal!
The Prep
Using my Razar – Gladiator Snaga I cut into the lamb all over forming a diagonal grid; this allows the marinade to penetrate deeper into the meat.
I mixed 3 tablespoons of olive oil with 3 tablespoons of ‘Rum & Que – Ram Rod‘ and covered the leg all over.
The lamb was then covered in cling film and placed in the fridge overnight.
Note: If you live in the UK and looking to try ‘Rum & Que‘ you can get hold of it via ebay at ‘The Good Life BBQ Store‘.
The BBQ
Today I decided to use the ProQ Frontier with the optional Rotisserie Kit. It’s worth pointing out that without custom modification you can’t use the ProQ rotisserie with the lid on . . . but don’t necessarily let this put you off . . . it’s a fantastic bit of kit that I regularly use.
In terms of fuel I went for ‘Big K – Binchotan Charcoal‘ due to how hot, clean and long it burns for. Once the fuel was established I poured it into the ProQ charcoal basket and it was time to start cooking.
The Cook
Once I had secured the leg to the rotisserie I popped in a Meater and set the cook up.
As a family we enjoy lamb cooked to a medium doneness which is around 135°f (57°c) so that’s what we went for.
I use a single stacker at first to help seal in the moisture and once I get around 70°f (21°c) I lift the lamb further away from the heat by adding a second stacker in.
The Baste
This couldn’t be easier . . . olive oil, a little melted ‘Sublime Butter – Pink Himalayan‘, a bit of garlic paste, a sprinkle of ‘Ram Rod‘ and some grated lemon zest.
Every 20 minutes or so I applied the baste using a few sprigs of thyme . . . I know, I know . . . I’ve changed! ha.
The Finish Line
Once the Meater was sending out all the signals that the lamb was cooked I headed back outside to check the temperatures in other areas just to be sure.
Once temperatures confirmed I took the lamb inside, covered loosely with foil and let it rest for 30 minutes . . . let me tell you this was difficult . . . the smell was awesome!
It was then time to slice with the good ‘ol Snaga.
The Final Result
