Please need a nice basting recipe thinking something with garlic and rosemary but not sure on what other ingreds to add or how much. Any ideas please
melford,
Jan 5, 4:37am
I did one and just brushed it with olive oil. Make slits and add garlic and rosemary if you wish.I spit roasted it all burners on low for 2 - 1/2 hours - was delish!
rainrain1,
Jan 5, 5:44am
I just watch Ainslee the chef on telly cook one of those.he butterflied a lamb leg, poked a clove and rosemary in same hole all over, sprinkled with sherry, then a lemon and lime flavoured oil, (all this on both sides) seasoned it. BBQ for 20minutes both sides, then rest for 10 minutes before cutting
rainrain1,
Jan 5, 5:44am
I just watched Ainslee the chef on telly cook one of those.he butterflied a lamb leg, poked a clove and rosemary in same hole all over, sprinkled with sherry, then a lemon and lime flavoured oil, (all this on both sides) seasoned it. BBQ for 20minutes both sides, then rest for 10 minutes before cutting
Was that whole lamb!We're doing one for a fundraiser and can't decide how long it will take to cook!. Selling as sammies :-)
rainrain1,
Jan 5, 6:25pm
Of course your recipe is for whole lamb on the spit and i posted a BBQ recipe.Sorry I didn't read your spit bit properly silly me
creeky1,
Jan 5, 10:18pm
get your butcher to bone it out and roll it. will cook much more evenly.
melford,
Jan 5, 10:23pm
No, it was only for a boned leg of lamb. I have no idea what times to do for a whole lamb.As another poster suggested I would ask the butcherfor advice and possible get him to bone it out. I would imagine it would take at least 4 - 6 hours
beaker59,
Jan 5, 10:31pm
Went to a birthday party yesterday they had a lamb on a spit quite a large lamb rumoured to be more like a hogget. Anyway it was on the spit for 2.5 hours then rested for half an hour it was very nice no rare meat spotted.
jasey,
Jan 5, 11:22pm
Thankyou all your input is very helpful mmmm roll on saturday. Butcher is takin bone out and spliting into two halfs we have a double spit so hopefully i dont over cook it
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.