Rotisserie lamb is skewered and continuously simmered, with the leg and shoulder being good choices. Cooks should keep the meat moist and use a marinade or dry rub for flavor. Whole lamb can also be cooked rotisserie-style, but it requires a large skewer and fire pit.
Rotisserie lamb is any cut of lamb skewered on a spit and continuously simmered. Cooks need to be sure to keep the meat moist because rotisserie lamb has a tendency to dry out if not basted properly. When done correctly, this method often gives the lamb a dark, flavorful crust and a juicy, juicy inner layer of meat. While rotisserie-style roasting is a relatively old cooking method, it has transformed from an easy way to suspend meat over an open fire into an art form. When cooking rotisserie lamb, modern cooks have a wide variety of tools at their disposal, along with many choices of flavorings.
Cooks have several options when choosing a cut of meat for rotisserie lamb. The leg and shoulder are both good choices because they are naturally column-shaped and should fit easily on a skewer. This rounded shape also helps the lamb cook evenly. Whole lamb can also be cooked rotisserie-style, but this may not be the best choice for a beginner. Roasting a whole lamb requires the use of a very large skewer suspended over some sort of fire pit because many grills aren’t large enough to accept the whole animal.
Most of the time, the rotisserie lamb shoulders and legs should fit easily into the rotisserie assemblies seated within the racks. Some grills come with these accessories, although many hardware and home improvement stores sell rotisseries separately. Lamb roasted this way should typically be off the bone. Experienced cooks can make it at home, but most butchers can make it for the inexperienced home chef. When the meat is properly prepared, the cook simply slides it onto the skewer and secures it with a truss wire.
In most cases, cooks should set the rotisserie lamb on the rack, about 6 inches to the left or right of the heat source. This usually keeps the lamb from burning and gives the cook plenty of room to place a foil tray under the cooking meat. The tray catches the drippings of fat, allowing the cook to catch them with a pipe basket and sprinkle them on the meat. Basting every 30 minutes or so should give the lamb a good flavor and keep it from drying out.
While some cooks might like rotisserie lamb without additional seasonings, most people use a marinade or dry rub to infuse the meat with more flavor. Lemon pepper, rosemary, tangy yogurt, and mesquite dressing are all viable options. Fruity marinades, especially those containing pineapple and a little mint, might also be delicious on rotisserie lamb.
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