How To Cook A Delicious Leg Of Lamb On The Spit

Author: Sasha Halabi  Date Posted:14 October 2025 

Deboned leg of lamb roasting on an Auspit portable rotisserie over an open charcoal fire.

 

There’s something special about spit roasting a leg of lamb over charcoal. The aroma of garlic and herbs, the smoky flavour from ironbark (To view the product, head over to BBQ Spit Rotisseries to read it here), and the juiciness of perfectly cooked lamb make this dish a crowd favourite. Today we’re working with a 1.5kg deboned Australian leg of lamb, seasoned with Sheared & Seared by Boomer’s BBQ (To view the product, head over to BBQ Spit Rotisseries to read it here), and cooked to perfection on the Auspit.

The Story Behind This Cook

Lamb has always been a centrepiece at gatherings in my family. For this cook, I wanted to showcase how easy it can be to take a simple deboned leg of lamb and turn it into a showstopper meal. The trick lies in a few simple steps: removing the twine to apply maximum flavour inside and out, keeping the meat basted during the cook, and using an Auspit setup that makes spit roasting foolproof. Whether you’re cooking at home or at a campsite, this method guarantees tender lamb with that signature Aussie char.

Recipe: Spit Roasted Leg Of Lamb

Ingredients

  • 1.5kg deboned leg of lamb (trussed by the butcher)

  • 3 tbsp Sheared & Seared rub by Boomer’s BBQ (To view the product, head over to BBQ Spit Rotisseries to read it here)

  • 3 tbsp olive oil

  • Juice of 1 lemon

Equipment

Step-By-Step Instructions

1. Remove the butcher’s twine (To view the product, head over to BBQ Spit Rotisseries to read it here)  from the deboned leg of lamb.

2. Generously apply Sheared & Seared rub both inside and outside the lamb.

Deboned lamb shoulder being seasoned with Boomas BBQ Sheared & Seared Lamb Seasoning on a wooden board.

 

3. Retie the lamb with twine to hold its shape.

 

Retied deboned leg of lamb being seasoned with Boomas BBQ Sheared & Seared Lamb Seasoning on a wooden chopping board.

 

4. Thread the lamb onto the Auspit skewer using squeeze lock spikes.

 

Seasoned and tied deboned leg of lamb being secured onto an Auspit skewer using squeeze lock spikes.

 

5. Light your charcoal in the fire pit. Use a rake to spread evenly and add ironbark splits for extra flavour.

 

Charcoal being poured from a chimney starter into an Auspit fire pit to light the fire for cooking.

 

6. Start the rotisserie and cook the lamb over medium heat.

7. Every 20 minutes, baste with a mixture of olive oil and lemon juice to keep the lamb moist.

 

Person wearing heatproof gloves basting a rotating leg of lamb on an Auspit rotisserie with a silicone brush and lemon-olive oil mixture.

 

8. Cook for around 90 minutes, or until the internal temperature reaches 60°C for a perfect medium doneness.

9. Remove from the spit, rest for 10 minutes, then carve and serve.

 

Perfectly cooked leg of lamb resting on a wooden board with garlic, rosemary, prawns, capsicum, olive oil, and Boomas BBQ seasoning beside it.

Tips & Tricks

  • Bone In or Boneless: If you prefer richer flavour, cook the leg bone-in, but carving will be easier when deboned.

  • Doneness Levels: 55°C for medium rare, 60°C for medium, 65°C for medium well.

  • Wood Choice: Ironbark delivers a bold, smoky flavour, but red gum or mallee also work beautifully.

  • Meal Ideas: Serve with roasted potatoes, fresh salads, or flatbreads with yoghurt dressing.

Bring Your Cooking To Life

Spit roasting is more than cooking, it’s an experience. Gather your mates, set up the Auspit, and enjoy the theatre of live-fire cooking. Have you tried cooking lamb on the spit before? Share your tips or photos in the comments below. We’d love to see how you do it! Looking for more inspiration? Check out our other recipes like:

  • Spit Roasted Chicken (read it  here at BBQ Spit Rotisseries)
  • Greek Style Gyros (read it here at BBQ Spit Rotisseries)
  • Charcoal Roasted Pork Belly (read it here at BBQ Spit Rotisseries)