Basic Recipe Spit-Roasted Leg Of Lamb
Select about a 6-pound, bone-in leg of lamb with the shank bone and the aitchbone (pronounced H-bone) removed, and the roast tied.
You ll end up with an irregular oval about 3 to 4 inches by 7 to 8 inches.
One long straight bone will remain near center of roast for balancing meat.
Run spit through center of roast from thickest end, keeping length of leg parallel to spit; secure with spit forks and tighten with your fingers.
To test for balance, pick up spit at both ends and rotate in palms of hands.
If-one side drags downward, reposition spit a little more toward light side or add a balance weight pointed toward light side.
When leg is balanced, tighten forks with pliers to be sure they do not loosen during cooking.
Arrange enough low-glowing coals to form a solid rectangular bed about 6 inches across and extending 3 to 4 inches beyond the ends of the meat
Coals should be about 2 inches behind an imaginary wall extending from spit to firebed.
Place metal drip pan directly beneath and in front of spit.
Meatiest part of leg should be about 5 inches above surface of coals.
Since diameter of roast determines length of cooking time (a long, narrow roast with a small diameter will cook faster than a short, wide roast), insert a meat thermometer in thickest portion (but not touching bone or spit rod).
Place spit on barbecue and start motor.
Cook, basting occasionally for about 1/4 hours or until meat thermometer registers 145° to 150° for medium.
Add 5 or 6 briquets every 1/2 hour, spacing them evenly to maintain a constant temperature.