Thekitchenman’s Leg of lamb

Thekitchenman’s Leg of lamb








For the many years that I have resided in White Rock I have noticed the huge amount of people who BBQ. Welcome to another season of outdoor entertaining.

Whether it’s on your back yard patio, balcony or wilderness camping with a portable hibachi there is no finer way to entertain guests and make a first class meal.

There are so many models of barbeques available to fit the budget and the space.

Propane or fixed gas are most common and take the least amount of effort to operate and maintain.

For the more authentic bbq flavours cooks use a charcoal fired grill.

The more adventurous will use dried fruitwoods to enhance and permeate the smoke flavour into the meats.

Spit roasting consists essentially of threading a whole bird or large joint of meat on a metal spit which is then turned slowly over the fire.

As the meats cook, the natural juices and bastes remain on the surface of the meat and run round it as it turns instead of dripping on to the fire.

As a result, the meat stays very moist and retains its flavour in away that is not possible with any other method of cooking.

Indeed, spit roasting is the only true form of roasting and its origins date back centuries.

The only accessory needed is the rotisserie itself.

Most barbeques come outfitted with one but they can also be purchased for a reasonable price both plug in and battery operated.

One of my favourite spit roasts is marinated leg of spring lamb. You will need.


1 Whole Spring Lamb Leg approx. 4 pounds.

You will need for the Spit Lamb Marinade

1/2 cup olive oil

1/2 cup vegetable oil

1/2 cup fresh lemon juice

4 cloves garlic

1 tsp salt

1tsp oregano

1 tsp rosemary

1 cup thinly sliced onions

10 bay leaves

1/4 cup chopped parsley


Beat together the oils and lemon juice.

Peel and smash the garlic and add to oil mixture along with other ingre­dients.

Cover the lamb with the marinade in a large plastic zip bag and refrigerator for 5 hours turning a couple of times to making sure it’s well marinated.


Remove from the bag and thread the metal spit skewer through the lamb leg and tighten the claw grips securely into the meat. Make sure that the lamb leg is tightly secured.

Pre heat the bbq. to 350 degrees on low flame and place the skewered meat into the rotisserie cradle and test rotation checking to make sure it is not scrapping against the grill or sides.

Close the lid and spit grill for 1 hour checking only if there is flare up or intense smoke. Turn the flame directly underneath the lamb off if this is a problem.

The lamb leg should look moist and shiny at this point. Continue to cook for another hour. The meat now should reveal brown caramelized meat and show signs of shrinkage on the bone due to the cooking.

If you like your lamb to be a little pink remove when the temperature reaches 140 degrees at the thickest part of the meat near the bone. For well done continue to cook for a nother 30 minutes or till the temperature reaches 160. Remove from the bbq. and let rest.

Take out the skewer and slice a portion of meat and serve with seasoned rice and a Greek salad.

[Makes 6 portions]