Lamb Leg Of Lamb On A Rotisserie

1. 1

   Wash the lamb under cold water. With a sharp knife, cut slices in the fat all the way around the leg, being careful not to cut into the meat. Pat dry with a paper towel. Roll the leg in the rub or drizzle all around the leg.

2. 2

   Insert the skewer threw the leg length wise next to the bone. Tie the wider end with cotton string to keep tight on the skewer.

3. 3

   Cook on low or medium. I did the one pictured on medium for 1 hour and 45 minutes. I like mine medium or a little more done than most people. If you like it rare, I would cook it 1 hour, check the internal temp and go from there.

* Per serving · 4 servings · Values may vary.

No additional tips available.