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Need advice, recipes for Joetisserie leg of lamb

Clusterbuster
Clusterbuster Posts: 28
in EggHead Forum
So I got a Joetisserie for Christmas (I dropped a hint by emailing the Amazon link to my wife; not subtle, but effective. Don't judge me.). In celebration, I bought a five pound leg of lamb at Sam's which goes on the BGE tomorrow. I'd love to hear from anyone else who has done a rotisserie leg of lamb for recipes, advice, etc. I've looked at a lot of recipe books and they seem to be all over the map (not even considering the Joetisserie). Myron Mixon says 250 degrees for a total of about five hours; Cheryl and Bill Jamison recommend about 3 hours at 220; Raichlen says about an hour and a half at high heat (whatever that is); BGE Cookbook says 2 to 2 1/2 hrs at 300, etc. Gotta say, I'm a little confused. 

Any help greatly appreciated. Thanks in advance.
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Comments

  • td66snrf
    td66snrf Posts: 1,838
    I'm going to assume it's boneless since bone in would be challenging to run the spit through it. I like to stud my roast with garlic. I would cook it at around 250 until you get an internal temp of 130. IMHO lamb does not face well rare. Just my 2 cnts 

    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    The traditional, salt pepper garlic and rosemary.  No oil needed with a spun leg.
    OR
    Dizzy pig red eye express.  Love it on Lamb.

    Regarding temp: I would go lower and slower at 225-275.  I like it rare, so at 105 open the vents and target 400-425, but if you are not going indirect by this point, I would.  I do not like the effect of dripping lamb fat on coals.

    Let us know what you decide and how it turns out! 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • Clusterbuster
    Clusterbuster Posts: 28
    Thanks for the info. I'll get in on tomorrow and let you know.

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  • eggnewtoy
    eggnewtoy Posts: 497
    How did it work out?  I love my joe.
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


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  • eggnewtoy
    eggnewtoy Posts: 497
    BTW, in general, I use the same timing and temps for spinning.
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


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  • Sea2Ski
    Sea2Ski Posts: 4,131
    I am curious to hear how it turned out as well. 
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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