Rotisserie Lamb

Rotisserie is a dry heat method that is a long slow process, which allows the fat in the lamb meat to melt slowly slow cooking process. Cuts of lamb that have a basic cylindrical shape and a fairly even distribution of weight are suitable for cooking on a rotisserie. Good choices include leg of lamb, rolled lamb shoulder, and whole lamb.

• For rotisserie cooking, choose only compact, cylindrical lamb roasts for best results.