Leg of lamb on the spit

Name: Leg of lamb on the spit
Prep time: 20 min
Cook time: 180 min
Total time: 260 min
Yield: 1
Ingredients: 200 g Lamb leg; to taste Celtic sea salt; to taste Black pepper; 0 cloves Garlic; 1⁄4 Tbsp Olive oil; 1⁄2 Tbsp Balsamic vinegar; 1⁄2 twig Fresh rosemary

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Leg of lamb on the spit

Culicool

The advantage of a spit is that the meat rotates continuously. If the meat then starts to lose its juices, it remains on the meat by the turning movem...

Macros(per serving)

275Kcal

Fat

36% (11 g)

Protein

61% (42 g)

Carbs

3% (2 g)

2 g Net, 0 g Fiber

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The advantage of a spit is that the meat rotates continuously. If the meat then starts to lose its juices, it remains on the meat by the turning movement. All flavors are preserved and the meat is super tender. We made this leg of lamb at a party of Stijn's brother. You will certainly understand that the spit spit attracted a lot of attention from the guests. We went for a simple marinade, so you can taste the real taste of the lamb. Of course with rosemary, because that combines fantastic with lamb. Some guests also dipped the lamb cuts in the Green salsa for REAL men :). That is definitely recommended!

Macros(per serving)

275Kcal

Fat

36% (11 g)

Protein

61% (42 g)

Carbs

3% (2 g)

2 g Net, 0 g Fiber

Rate

Ingredients

Servings

Lamb leg

200 g

Marinade

Fresh rosemary

¹⁄₂ twig

Garlic

0 cloves

Balsamic vinegar

¹⁄₂ Tbsp

Olive oil

¹⁄₄ Tbsp

Celtic sea salt

to taste

Black pepper

to taste

Instructions

Difficulty

Normal

Prep time

20 min

Cook time

3 hr 0 min

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