Introduction Lamb Rotisserie Cooking
Lamb is an excellent choice for spit roast rotisserie cooking for many reasons. It is much loved for its rich and robust flavour and its delightfully tender texture. When you cook your favourite cut of lamb over a rotisserie, the slow and steady rotation ensures even heat distribution, as well as ensuring self-basting with natural juices. Both of these factors contribute to a delicious final product. Furthermore, lamb is a bit special, in our opinion! Whether you’re thinking of choosing lamb for a family gathering or a festive celebration, rotisserie lamb has an undeniable wow factor both in taste and spectacle.
Although the many cuts of lamb available might seem a bit like an impossible feast to choose between, the boneless leg and shoulder reign supreme when you’re considering rotisserie cooking. These cuts will give you the perfect balance of flavour, fat content, and versatility. This makes them ideal for this cooking method. In this guide we’ll explore just why these cuts are the best choices, we’ll also offer some preparation and cooking tips, as well as a few serving suggestions that will really raise the bar.
Why Boneless Leg and Shoulder are Best for Rotisserie
Boneless Leg of Lamb
- Flavour and Texture: The boneless leg of lamb is a leaner cut than the shoulder. Despite this, it still boasts that rich, meaty flavour so synonymous with lamb. This means that this cut holds up beautifully to a wide variety of seasonings, and marinades marry perfectly with its tender texture. Definitely a crowd-pleaser of a cut!
- Versatility: One of the main pluses of the boneless leg is its uniform shape. This means you get a nice, even cook on a rotisserie. This eliminates the risk of unevenly cooked portions; you get the perfect slice every time.
- Perfect for Marinating: Thanks to its muscle structure, the boneless leg loves to absorb marinades. Whether you’re thinking about going for a classic herb blend or have something bolder and exotic in mind, this cut will soak up all those delicious seasonings, resulting in a final dish that really sings.
Lamb Shoulder
- Fat Content: In contrast to the leg, lamb shoulder is prized for its higher fat content. This keeps the meat moist and tender during longer cooking times. As the fat renders down, it automatically bastes the meat, resulting in a sublime melt-in-your-mouth texture.
- Slow-Cooking Benefit: The shoulder has always been known to be suited to slow-cooking methods, which is certainly true of using the rotisserie. Here, the low and steady heat gently breaks down the connective tissues. This process ensures that every bite is tender and flavourful. A wonderful labour of love.
- Robust Flavour: Lamb shoulder offers a more intense, gamey flavour than the leg. It pairs wonderfully with bolder marinades and seasonings that cut through the flavour of the meat, making it a favourite for those who appreciate richer, more complex flavour profiles.
Lamb Spit Roast Preparation Tips
Tie the Lamb
Whether you’ve decided to use a boneless leg or shoulder, it’s essential that you shape the meat into a cylindrical form using butcher’s twine. This step ensures the lamb cooks evenly and, just as importantly, stays secure on the rotisserie spit.
Marinate for Flavour
Marinating the lamb for 4-6 hours, or even overnight, allows all those delightful flavours to penetrate deeply into the meat. As a final flourish, you’ll need to season the lamb generously with salt before cooking to bring out all the flavours and unite them all.
Suggested Marinades
- Classic Herb Marinade:
- 4 cloves garlic (minced)
- 2 tbsp olive oil
- 2 tbsp fresh oregano (chopped)
- 1 tbsp lemon juice
- 1 tsp black pepper
- Spiced Moroccan Marinade:
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp smoked paprika
- ½ tsp cinnamon
- 3 cloves garlic (minced)
Lamb Spit Roast Cooking Tips
Preheat the Rotisserie
Preheat the rotisserie to medium heat to ensure that the lamb is cooking evenly from the very start.
Cooking Time
Depending on the thickness and size of your lamb, it should cook for 1.5 to 2.5 hours. During this time, you’ll want to maintain a consistent rotation to ensure even browning and cooking throughout and avoid ending up with any burnt bits.
Basting
We recommend basting the lamb every 20-30 minutes. Although lamb is naturally a very tender meat, this process will serve to keep it moist as well as continue to boost the flavour. Of course, you could use any leftover marinade, or keeping it simple with a quick mixture of olive oil and lemon juice also adds a wonderful flavour layer.
Internal Temperature
We know we’ve said this in several posts before, but it remains an ever-useful piece of kit in your kitchen arsenal. Use a meat thermometer to check the doneness of the lamb. Aim for:
- 60°C (140°F) for medium doneness.
Remove the lamb from the rotisserie once it reaches the desired temperature.
Resting
Resting your meat is an often-overlooked part of the process; you should let the lamb rest for 20-30 minutes after cooking. This crucial step allows the juices to be redistributed, ensuring those tender, flavourful slices that you want.
Serving Suggestions
Carving
When you’re carving the lamb, we find it is best to slice thinly against the grain. This technique ensures maximum tenderness and helps to showcase the lamb’s succulence.
Accompaniments
- Grilled Vegetables: Charred zucchini, eggplant, and bell peppers complement the lamb beautifully.
- Rice or Couscous: Light, herby options like lemon couscous or saffron rice add a fresh, zesty element.
- Flatbreads: Serve with warm pita for a Mediterranean-inspired spread.
Sauces
- Mint Sauce: An absolute classic pairing with lamb that adds a refreshing, zingy contrast.
- Chimichurri: This tangy, herbaceous sauce cuts through and enhances the lamb’s robust flavour.
- Tzatziki: This cooling yogurt and cucumber dip provides a creamy, complementary balance.
Conclusion
Boneless leg and shoulder of lamb are unparalleled choices for spit roast rotisserie cooking. They offer a wonderful marriage of rich flavours, sweet, tender textures, and versatility that can satisfy any palate. Proper preparation, including tying, marinating, and basting, along with careful cooking and resting, is key to achieving the perfect rotisserie lamb.
So whether you want to stick to the classic herb marinade or experiment with some bolder global spices, the possibilities are endless. Serve with vibrant accompaniments and sauces for a showstopping meal that is as delightful to prepare as it is to eat.
Give these two popular cuts a try, and discover for yourself why rotisserie lamb is a timeless culinary tradition worth mastering at home!
