Buschbeck Rotisserie Lamb with Lemon & Oregano

This one is my Greek Easter in the backyard, minus the actual Easter bit. A lamb leg, rolled and tied, turning slowly over the fire while it bastes itself in its own juices. We sit around with a glass of wine, poke the coals now and then, and let the Buschbeck do the rest.

What I love about cooking a leg of lamb on the Buschbeck rotisserie is how little fuss it needs. Lemon, garlic and oregano are genuinely all it wants. No fancy technique, no constant hovering, just a steady fire and a bit of patience while the spit does its slow, hypnotic turn.

If you've never used the rotisserie attachment before, this is the recipe to start with. It's forgiving, it smells incredible the whole way through, and it turns a Sunday into an occasion without much effort on your part.

Serves 6–8 · Fire: medium coals, indirect · Cook: 2 hrs

Ingredients

• 1 boned leg of lamb, about 2 kg (4½ lb), rolled and tied
• 4 garlic cloves, crushed
• 2 lemons, zested and juiced
• 2 tbsp dried oregano
• 4 tbsp olive oil
• 2 tsp sea salt and plenty of black pepper

Method

1. Mix the garlic, lemon, oregano, oil, salt and pepper. Rub all over the lamb and leave for at least 1 hour.
2. Rake the coals to the sides of the firebox and set a drip tray in the middle.
3. Thread the lamb onto the rotisserie spit, centre it well and secure the forks. Cook for 1½–2 hours until 60°C (140°F) inside for pink.
4. Rest for 15 min, then carve thickly and pour over the juices from the tray.

Fire note: Add a few fresh pieces of wood every 30 minutes to keep the heat steady. An infrared thermometer helps you check the fire hasn't dropped too low.

Buschbeck kit: Rotisserie · Infrared Thermometer

How to cook rotisserie lamb on a Buschbeck

The key to a good rotisserie lamb on the Buschbeck is setting up an indirect heat zone. Rake your coals to the sides of the firebox rather than piling them underneath, and slide a drip tray into the empty middle to catch the fat and juices as the lamb turns. That tray is gold later, so don't skip it.

Thread the lamb onto the rotisserie spit and take the time to centre it properly. A lamb leg is an odd, lopsided shape, so get the forks secured tight on both ends. An unbalanced spit will wobble and strain the motor, and nobody wants that halfway through cooking.

• Keep the heat medium and steady rather than hot and fierce, this is a slow turn, not a sear
• Add fresh wood every 30 minutes or so to stop the fire dropping away
• Check the internal temperature with an infrared thermometer rather than guessing
• Watch for flare-ups from dripping fat and nudge the coals if needed

You're after around 60°C (140°F) in the thickest part for a lovely pink centre. Pull it before you think it's ready, because it'll keep climbing while it rests. Fifteen minutes under foil, then carve thick and spoon over every last drop from that drip tray.

What to serve with rotisserie lamb

I like this with something fresh and sharp to cut through the richness, a simple Greek-style salad or some charred greens off the grill both work well. If you're already running the fire hot, throw on some Lamb Chops with Rosemary & Garlic on the Buschbeck Grill for the carnivores who can't wait, or tear open some Wood-Fired Rosemary Focaccia to mop up the juices.

FAQs

What temperature should rotisserie lamb be on a Buschbeck?

Pull the lamb at around 60°C (140°F) internal for a pink centre, checked with an infrared thermometer in the thickest part. It will climb a few more degrees while resting.

How long does lamb take on a Buschbeck rotisserie?

A 2 kg boned leg takes roughly 1½ to 2 hours over medium, indirect coals. Add fresh wood every 30 minutes to keep the heat consistent.

Do I need a drip tray for rotisserie lamb?

Yes, set one in the middle of the firebox under the lamb. It catches the fat and juices, which you then pour straight back over the carved meat.

Can I use a bone-in leg of lamb on the rotisserie instead?

Boned and rolled is easier to balance and thread onto the spit evenly. A bone-in leg can work but needs very careful centring to avoid wobbling.

Get all 89 recipes in The Wood Fire Kitchen

Rotisserie Lamb with Lemon & Oregano is one of 89 recipes in my cookbook, The Wood Fire Kitchen: Recipes for your Buschbeck outdoor fireplace. It covers everything from lighting and reading the fire to pizza, grilling, the rotisserie, camp-oven dinners and desserts baked in the embers, with a Buschbeck kit note on every recipe so you know exactly which accessory to reach for.

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