Nothing says “Australia Day” like a Succulent leg of lamb slow-cooked to perfection on the Spit Rotisserie. But, in true Aussie fashion, there’s more to it than just throwing some meat on the grill! If you want your barbeque to stand out from the crowd and create memories that will last long after Australia Day, you must learn how to cook that special leg of lamb – with tenderness and flavour to spare.

In this blog post, we’ll show you how to make an impressive feast right off your Auspit Spit Rotisserie, sharpening your traditional rotisserie skills and impressing family elders on all accounts! This January 26th, prepare for an Australian cooking masterclass focused on creating the perfect plate of delectable roast lamb. So grab your tongs and let’s get started!

Today we cook a 1.5kg leg of lamb that the butcher has deboned and trussed. If you prefer to cook with the bone in, you can do so; it just makes it easier to attach to the spit, cook, and carve. To add maximum flavour, I like to remove the butcher’s twine and rub the inside of the lamb with Sheared and Seared by Boomas BBQ. Another advantage of cooking a deboned leg or shoulder is that you can get right into the centre.

Once it’s rubbed, put the twine back on and put it on the spit.

For a piece of meat this size, I’m expecting a cook time of around 90 minutes. However, we are cooking to a temperature, not time.

To keep our leg of lamb nice and moist, baste regularly with a mixture of lemon juice and olive oil (use a basting pot and brush). 

After 90 minutes of cooking the lamb is looking and smells delicious. Now as great as this looks, we don’t really know how it’s tracking on the inside without checking the internal temperature. I like to use an instant-read thermometer and I’m aiming for an internal temperature of around 60°C. 

Let’s get it off the spit, cover it and rest it for about 15 minutes.

Once rested, slice it up and enjoy. 

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