The leg of lamb on the spit at the fire pit is an iconic recipe for cooking over wood fire. Thanks to the regular rotation of the meat on a rotisserie, the leg naturally bastes itself throughout the cooking process, developing a golden and fragrant crust while retaining tender and juicy meat. Made with a rotisserie for fire pit, this recipe is ideal for large gatherings and convivial outdoor meals.
NECESSARY EQUIPMENT
- 1 fire pit
- 1 rotisserie with motor for fire pit
- 1 kitchen brush
- 1 sharp knife
- Food string1 cooking thermometer (optional)
Number of people : 4
Preparation time : 15 minutes
Cooking time : 1 h to 1 h 30
Resting time : 10 min
INGREDIENTS
For the leg
- 1 leg of lamb weighing 2 to 3 kg
- Salt
- Pepper
For the herb sauce
- 50 g of tomato paste
- 3 tablespoons of honey
- 50 g of crushed coriander seeds
- 1 bunch of fresh thyme
- 1 bunch of fresh rosemary
- 1 bunch of fresh coriander
- 1 bunch of flat-leaf parsley
- A few bay leaves
- 1 tablespoon of paprika
- 100 ml of olive oil
PREPARATION
1. PREPARE THE LEG OF LAMB
Debone the upper part of the leg if necessary, then remove the thickest membranes.
Roll the meat to obtain a uniform shape, then tie it carefully. This step promotes even cooking on the spit.
Season generously with salt and pepper.
2. PREPARE THE HERB SAUCE
In a mixing bowl, combine the tomato paste, honey, crushed coriander seeds, and roughly chopped fresh herbs.
Add the paprika, then pour in the olive oil.
Mix until you achieve a homogeneous and fragrant preparation.
Reserve some of the sauce for serving.
3. SET UP THE LEG ON THE SPIT
Skewer the leg onto the spit of the rotisserie, ensuring it is well centred.
Tighten the holding forks to ensure stable rotation during cooking.
COOKING THE LEG OF LAMB ON THE SPIT OVER THE BRAZIER
Set the spit on the rotisserie above the fire of the brazier.
Let the leg slowly turn in front of the flames. This continuous rotation allows the meat to baste itself naturally throughout the cooking process.
Generously brush the leg of lamb with the herb sauce every 15 minutes to form a tasty and slightly caramelised crust.
Allow approximately :
- 1 hour for medium-rare cooking
- 1 hour 30 for medium cooking
The ideal core temperature is :
- 55 to 58°C for medium-rare cooking
- 60 to 65°C for medium cooking
RESTING THE MEAT
Remove the leg from the spit and let it rest for 10 minutes before carving.
This step helps retain all the cooking juices and results in more tender meat.
PLATING
Slice the leg into thin pieces.
Lightly brush with the remaining fresh herb sauce and serve immediately.
Accompany your spit-roasted leg of lamb with grilled vegetables from the braziers :
- Courgettes
- Aubergines
- Peppers
- Tomatoes
- Pumpkin
- Roasted potatoes
POURQUOI CUIRE UN GIGOT D'AGNEAU SUR UNE RÔTISSOIRE ?
Spit roasting is one of the best methods for preparing a leg of lamb over a wood fire. The constant rotation allows for even cooking and promotes the natural self-basting of the meat. When combined with a motorised rotisserie for the braziers, this technique offers tender meat at the core, a crispy crust, and effortless cooking.
CONSEILS DE CUISSON
- Use a stable fire rather than overly large flames.
- Regularly brush the meat during cooking.
- Always let the leg rest before carving.
- Use a motorised rotisserie to achieve perfectly even cooking.
- This recipe also works with a wild boar leg.
FAQ
WHAT IS THE BEST COOKING FOR A SPIT-ROASTED LAMB LEG?
A core temperature between 55 and 58°C results in pink, tender, and juicy meat.
WHY USE A MOTORISED ROTISSERIE?
The automatic rotation ensures even cooking, limits the drying out of the meat, and provides ease of use during long cooking times.
CAN OTHER MEATS BE COOKED ON A SPIT?
Yes, a rotisserie for a braai is ideal for cooking:
- Whole chicken
- Porchetta
- Pork roast
- Rib of beef
- Wild boar leg
- Whole duck
WHAT SIDES TO SERVE WITH A SPIT-ROASTED LAMB LEG?
Grilled vegetables, roasted potatoes, and seasonal vegetables cooked over wood fire pair perfectly with this spit-roasted lamb leg recipe.
WHY COOK A LAMB LEG ON A ROTISSERIE?
The rotisserie allows for even cooking of the leg thanks to the continuous rotation of the meat in front of the embers. This method promotes natural basting of the leg with its own juices, resulting in meat that is more tender, juicier, and perfectly golden.
WHAT IS THE IDEAL TEMPERATURE TO COOK A LAMB LEG ON A ROTISSERIE?
For a leg of lamb on the rotisserie, it is recommended to maintain a temperature between 180°C and 220°C. Even heat allows the meat to cook through while developing a beautiful golden crust on the outside.
HOW LONG TO COOK A LEG OF LAMB ON THE SPIT?
Cooking time depends on the weight of the leg:
- Leg of 1.5 kg: about 1 hour to 1 hour 15
- Leg of 2 kg: about 1 hour 30
- Leg of 2.5 kg: about 1 hour 45 to 2 hours
Using a probe thermometer remains the most reliable method to check the cooking.
WHAT IS THE INTERNAL TEMPERATURE FOR A LEG OF LAMB?
- 55°C: rare
- 60°C: medium rare
- 65°C: medium
- 70°C: well done
To preserve the tenderness of the meat, medium rare cooking is generally recommended.
SHOULD YOU MARINATE THE LEG BEFORE COOKING?
Yes. A marinade made of olive oil, garlic, thyme, rosemary, and lemon helps to flavour the meat and improve its tenderness. A marinade of 4 to 12 hours generally yields the best results.
WHY USE A SPIT FOR A LEG OF LAMB?
The spit ensures even exposure to heat. Unlike fixed cooking, no side is constantly exposed to the embers, which limits the risk of drying out and guarantees even colouring.
WHAT WOOD TO USE FOR COOKING A LEG ON THE ROTISSERIE?
Hardwood species are ideal:
- Oak
- Beech
- Hornbeam
- Olive
They produce long-lasting embers and bring subtle smoky notes to the meat.
HOW TO ACHIEVE A WELL-CRISPY LEG OF LAMB ON THE OUTSIDE?
Regularly brush the leg with a mixture of olive oil, herbs, and garlic during cooking. The constant rotation of the spit promotes the formation of a golden and fragrant crust.
WHAT SIDES TO SERVE WITH A SPIT-ROASTED LEG OF LAMB?
The leg of lamb pairs perfectly with:
- Baby potatoes on the brazier
- Grilled vegetables
- Flageolets
- Ratatouille
- Green beans
- Mediterranean salad
CAN YOU COOK A LEG OF LAMB ON A SPIT OVER A BRAZIER?
Yes. The brazier is perfectly suited for cooking a leg on a spit. The heat from the embers combined with the continuous rotation allows for tender, juicy meat delicately flavoured by the wood fire.
WHAT ARE THE ADVANTAGES OF A COEO ROTISSERIE FOR COOKING A LEG OF LAMB?
The COEO rotisserie allows you to fully enjoy the benefits of cooking over a wood fire. The regular rotation ensures even cooking while the friendly atmosphere of the brazier transforms the leg of lamb into a true centrepiece of an outdoor meal.
COOKING CHART FOR SPIT-ROASTED LEG OF LAMB
| Weight of the leg | Indicative cooking time | Core temperature for medium rare |
|---|---|---|
| 1.5 kg | 1 h to 1 h 15 | 60°C |
| 2 kg | 1 h 20 to 1 h 40 | 60°C |
| 2.5 kg | 1 h 45 to 2 h | 60°C |
| 3 kg | 2 h to 2 h 30 | 60°C |
Important: the probe thermometer remains the most reliable way to successfully cook a leg of lamb in the rotisserie.
Then add just after:
WHAT IS THE INTERNAL TEMPERATURE FOR A LEG OF LAMB?
- 55°C: rare
- 60°C: medium rare
- 65°C: medium
- 70°C: well done
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