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Rotisserie Leg of Lamb with Garlic & Herb Rub

A majestic roast that benefits from rotisserie or low-and-slow heat.

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sliced lamb leg
Moderate
2 hours
4.39 from 100 votes
  • Created by: Meathead
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FAQ

Bone-in better?
Yes, the bone conducts heat and adds structural flavor.
Good for high-heat grilling if you want a faster, char-focused cook.
Yes, use butcher’s twine to ensure it cooks evenly.
How to reduce gaminess?

Quick Facts

Type:

Fatty Poultry

Best For:

Rotisserie or Roasting

Temperature:

135°F (57°C) Medium-Rare

Texture:

Lean, savory, and firm

Flavor Pairings:

Oregano, Lemon, Yogurt, Garlic

Common Mistakes:

Undercooking the fat cap while overcooking the interior.

Best Equipment:

Rotisserie Kit or Offset Smoker

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