Boneless Leg O' Lamb - Rotisserie

[QC]

OK, I am doing two 3 lb. boneless legs of lamb on my BBQ's rotisserie for T-Giving. I use it quite a bit, but I am struggling with a cooking time issue that I don't understand and am probably over thinking. I have read 30 minutes per pound. Here is my issue. If I put these end to end and the thingee goes round and round with the heat being evenly applied from the special gas fired rotisserie heating element in the back. Why would I need additional cooking time for the second one?

Thoughts? Comments? Solutions?

 

[rbh]

Re: Boneless Leg O' Lamb - Rotisserie

Like you said "I have two legs", the minutes per pound is just a guide line anyways, if the meat was big and round as compared to skinny and long the fat one would cook slower.
use a temp probe as the meat will cook faster on the Q.
and put a drip tray under with some water in it to catch the fatty drippings.
they can be messy.

 

[QC]

Re: Boneless Leg O' Lamb - Rotisserie

The only problem with that is timing these beautiful pieces of meat with the rest of dinner . . . Sooooo depending on how I look at the guideline it is either 1.5 hours or 3 hours. This is basically the issue I am struggling with.

 

[rbh]

Re: Boneless Leg O' Lamb - Rotisserie

I cant see them taking any more than 2 hours max to cook.
when we do a 4-5 pound pork roast on the rotisserie, mind you we do the one burner on high the other side were the meat is off, style.
it only takes 2 hours max.
but use the meat thermometer, to be sure.
Just pulled out the bbq book and they call for cooking on high for 20 min per pound, for a nice pink color inside.
but thats the indirect cooking method not on the rotisserie

 

[FishyFish]

Re: Boneless Leg O' Lamb - Rotisserie

I think the key is that you are doing 2, and that each requires X amount of time to cook, I don't consider it being a 6 lb. piece but just as stated, 2- 3lbs.

Fish

 

[MRS]

Re: Boneless Leg O' Lamb - Rotisserie

I have done two pork butts at the same time with the meat heat probe and it never has doubled the time because it is two seperate pieces of meat. Two four lb.ers not one eight lb.ers....

 

[QC]

Re: Boneless Leg O' Lamb - Rotisserie

Yeah you are both confirming where my head was. Pretty tough when my Mom and Rachel Ray, errr, I mean Mrs. QC, are both telling me that it's six pounds and so three hours. They agreed that you guys could settle it though, so I guess they're not that bad . . .

 

[Tim Frank]

Re: Boneless Leg O' Lamb - Rotisserie

There'd be a slight incremental time for the second leg, but only 5-10%.
The biggest factor would be to ensure that the lamb is at room temp before it goes on the BBQ to allow more even cooking.
If it is, the 3 lb. legs will cook in an hour for medium rare.