How to Spit Roast Deboned Lamb Shoulder with an Espetosul Rotisserie

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Are you ready to take your BBQ experience up a notch? Get ready to be wowed with an incredible deboned lamb shoulder cooked on an Espetosul rotisserie! Spit Roasting over charcoal is guaranteed to infuse the meat with unique and inimitable flavour. Not only is it delicious, but it's also easy and fun for all the family! In this blog we'll discuss everything you need to know about this special style of roasting: from preparation to cooking time, recipes, and more! So get your Espetosul ready, fire up your charcoal and dust off your SnS Kettle BBQ - there are some seriously delicious eats ahead!

Method:

Let’s begin by preparing our deboned lamb shoulder. We prefer cooking a shoulder that has been deboned and trussed by the butcher, as we find it is easier to attach to the Espetosul Rotisserie as well as making it easier to carve.

1. Season your lamb shoulder with traditional lamb rub by Flaming Coals . To add maximum flavour. Remember to remove the butcher's twine and apply the rub all over for better end flavour. Once rubbed, put the twine back on and get it on the Espetosul.

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2. The cook time is roughly one hour, let’s fire up the coals and get cooking!

Pro-tip: Today we are using the crowd's favourite charcoal for authentic charcoal flavour. Make sure you’re wearing a pair of heatproof gloves and have a charcoal rake to move the coals

3. The coals are piping hot, it’s time to get the Espetosul on the SnS kettle BBQ.

4. To help keep your lamb moist while cooking, baste every 20 minutes using a mix of lemon juice and olive oil

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5. After 60 minutes of cooking it’s time to check the internal temperature of the lamb shoulder using an instant-read thermometer. You should be aiming for an internal temperature of around 60 degrees celsius.