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Extra Tips

Instructions

  • If you don’t know how to debone a leg of lamb, just ask the butcher to do it before you buy it or buy the readily available ones in supermarkets.
  • The fresh meat should have a pink or red fleshy colour with a soft texture. Choose carefully and avoid any grey meat!
  • Let the meat sit at room temperature for at least 30 minutes before grilling it for a perfect texture.
  • Trim the boneless leg of lamb of the excess fat before cooking.
  • Whether you prefer your rotisserie leg of lamb bone-in or boneless, this recipe will work great. The bone-in lamb is just a little trickier to carve.
  • Cut the leftovers into thin slices. Wrap the pieces in a tortilla or fill them in a panini bread. Add some cucumbers, sweet onions, diced pickles, tomatoes, and top with some teriyaki sauce for a tasty sandwich. Yum-yum!