Rotisserie Ready Stuffed Shoulder of Free Range Lamb

Cooking a rolled shoulder of lamb on a BBQ rotisserie is a splendid way to get juicy, flavorful and tender lamb. Here’s how you can achieve that perfect roast:

Ingredients

• 1 rolled shoulder of lamb
• Olive oil or pork fat
• Coarse sea salt
• Optional: herbs and spices (such as fennel seeds, thyme, and garlic powder)

Equipment

• BBQ with a rotisserie attachment
• Sharp knife
• Meat thermometer

Preparation

1. Prep the BBQ:
   • Preheat your BBQ to a high heat to start the crackling off, aiming for around 450-500°F (230-260°C). If using charcoal, let the coals become white-hot.
2. Mount on the Rotisserie:
   • Secure the lamb onto the rotisserie spit, ensuring it is balanced for even cooking.
   • Once mounted, place the spit on the BBQ and turn on the rotisserie motor. Close the lid to keep the heat high initially for the crackling.

Cooking

1. Initial High Heat:
   • Cook at the higher temperature for about 20-30 minutes to dry the skin. You should see the skin beginning to bubble and crisp.
2. Lower the Heat:
   • After the initial high heat phase, lower the BBQ temperature to around 325°F (160°C) for the remainder of the cooking time. This ensures the meat cooks through without burning the crackling.
   • A general guide for cooking time is about 25 minutes per pound, but the best way to ensure doneness is by using a meat thermometer.
3. Check for Doneness:
   • The pork is done when the internal temperature reaches 145°F (63°C). At this point, the meat will be juicy, and the crackling crisp.
4. Rest the Meat:
   • Remove the lamb shoulder from the rotisserie and let it rest for at least 15 minutes before slicing. This allows the juices to redistribute, ensuring a moist roast.
5. Serve:
   • Slice or shred the lamb shoulder