Make use of your rotisserie for cooking meats beyond beef. Lamb cooked in a rotisserie is the traditional filling for Greek gyros. The turning of the rotisserie ensures that the meat cooks evenly on all sides. To ensure that the meat is thoroughly cooked without drying out, use the right rotisserie time based on the size and cut of your lamb.
Ground lamb formed into a meat loaf can be cooked on a rotisserie spit. Form the ground meat into a loaf shape and tightly wrap it with cling film. Refrigerate the meat overnight to firm the loaf and help it to stay together during the roasting. Unwrap the lamb before cooking it. Cook the lamb on a spinning rotisserie spit over direct high heat on a grill for 15 minutes. This sets the exterior and keeps the lamb from falling apart. Lower the heat to medium and cook it until the internal temperature reaches 73.9 degrees Celsius. This will take 10 to 15 minutes per pound. Turn off the grill, but leave the lamb on the turning spit until the temperature naturally reaches 79.4 degrees Celsius. This will take another 5 to 10 minutes per pound.
Boneless Leg of Lamb
Boneless leg of lamb should be butterflied and wrapped into a roast. Secure the lamb roast with butcher's twine, which will remain in place during cooking. The lamb will require 2 to 2-1/2 hours of cooking time for a 2.72kg. roast over a high heat rotisserie. This translates to approximately 20 minutes per pound. Always use a meat thermometer to check the internal temperature to ensure the lamb has cooked through. The whole leg of lamb only needs to be cooked to a well-done temperature of 76.7 degrees Celsius and the temperature will rise to 79.4 degrees Celsius during a 10 minute rest after cooking.
Bone-in Leg of Lamb
Bone-in legs of lamb can also be cooked on a rotisserie. The lamb should cook at 177 degrees Celsius, or indirect, medium heat. A 2.27 to 2.72kg. leg will take 90 to 120 minutes to reach an internal temperature of 57.2 degrees Celsius for medium. This translates to approximately 20 minutes per pound for the bone-in lamb. Increase the cooking time for medium well at 68.3 degrees Celsius or 73.9 degrees Celsius for well done. After resting, covered with foil, for 10 to 15 minutes, the internal temperature should rise 5 to 10 degrees to the final eating temperature.
For a large group, consider rotisserie cooking a whole lamb. A small, whole lamb should weigh about 11.3kg. This will require at least 5 hours of cooking over indirect, medium heat. Add an extra 15 minutes per pound over 11.3kg. To ensure that the lamb has cooked through, use a meat thermometer. The thickest portion of the meat should be at least 60 degrees Celsius after resting for 10 minutes.
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