CookEat Recipe
Spit-Roasted Lamb with Milk and Butter
Lamb leg larded with seasoned cured fatback and gently spit-roasted with milk and butter basting.
Method
Steps
Step 1
Gather the ingredients: 1 lamb leg joint, about 1.5 kg, professionally prepared for the rotisserie; 60 g plain cured pork fatback, cut into slender larding strips; 40 g butter, melted gently; 200 ml milk; Salt and black pepper.
Step 2
Keep the lamb chilled until preparation. Season the slender fatback strips lightly with salt and pepper, then insert them through the meat with a clean larding needle. Tie the joint compactly with food-safe kitchen string if needed and secure it on the spit according to the appliance instructions.
Step 3
Heat the rotisserie for indirect roasting at about 180°C, with a drip pan below. Mix the milk and melted butter, divide into small basting portions and keep unused portions refrigerated. Roast the lamb, brushing regularly with the mixture and using a clean brush or a fresh portion each time so raw juices do not contaminate the remaining mixture.
Step 4
Allow roughly 1½–2 hours, according to shape and equipment. Salt lightly halfway through. Check the thickest meat reaches at least 71°C, away from bone and including the larded areas. Rest for 10–15 minutes, remove every tie and carve, serving with a little of the roasting juices brought back to a boil.
Step 5
For the milk-only version, omit the butter and baste the same larded leg with about 250 ml milk. Follow the same roasting and temperature checks. For the shoulder version mentioned in the source, use a butcher-prepared lamb shoulder joint of about 1.5 kg, 40 g butter and 200 ml milk, omitting the leg’s fatback larding; spit-roast at about 180°C for roughly 2–2½ hours or until tender and at least 71°C, salting halfway. Rest and remove ties. These alternatives have their own basting ingredients and, for shoulder, a longer cooking time.
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