Leg of Lamb on a Spit: How to Cook It Over Coals
A bone-in leg of lamb of 2 to 3 kg takes about 1¼ to 2½ hours on a spit over medium coals and feeds 6 to 8 people. Take it off at 60 to 63 °C in the thickest part for pink meat or about 70 °C for well done, then rest it for 15 minutes before carving across the grain.
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Leg of Lamb on a Spit: Step by Step
- Trim the excess fat and score what is left in a criss-cross.
- Push slivers of garlic and sprigs of rosemary into small cuts, then salt the outside.
- Run the rod along the bone, tie the leg tight with butcher’s string and lock the forks.
- Check the leg is balanced, so the rod turns evenly.
- Cook over medium coals with a drip tray underneath, basting every 20 to 30 minutes.
- Probe the thickest part, then rest the leg for 15 minutes before carving.
Cooking Times by Weight
| Bone-in leg | Serves | Time on the spit |
|---|---|---|
| 1.5 kg | 4–5 | About 1 to 1¼ hours |
| 2 kg | About 6 | About 1¼ to 1½ hours |
| 2.5 kg | About 7 | About 1½ to 2 hours |
| 3 kg | About 8 | About 2 to 2½ hours |
Lamb Internal Temperature
| Doneness | Thickest part |
|---|---|
| Pink | 60–63 °C |
| Medium | About 65 °C |
| Well done | About 70 °C |
The temperature rises a few degrees while the leg rests. A whole lamb on the spit is taken to about 70 °C in the leg.
Leg of Lamb or a Whole Lamb
A leg suits up to about 10 people. From 25 guests a whole lamb is the step up: a lamb spit braai from Spit Braai Feast is R150 per person with a chef, or spit braai hire puts the charcoal machine in your hands from R1,200 for 24 hours. Bastes for the leg or the whole lamb are in spit braai marinade.
Leg of Lamb on a Spit — Frequently Asked Questions
How long does a leg of lamb take on a rotisserie?
A 2 to 3 kg bone-in leg of lamb takes about 1¼ to 2½ hours on a rotisserie over medium coals, depending on its weight.
What internal temperature is a leg of lamb done at?
A leg of lamb is pink at 60 to 63 °C, medium at about 65 °C and well done at about 70 °C in the thickest part, measured with a probe.
Does a leg of lamb need to be tied for the spit?
Yes. Tying the leg with butcher’s string keeps the meat tight to the rod, so it turns evenly and cooks through at the same rate.
Feeding More Than 25?
Whole lamb on the spit · R150 per person · chef on site
Spit Braai Feast offers spit braai catering in the Cape Winelands with a chef on site and spit braai hire of the charcoal machine for hosts who cook.