Rolled Shoulder of lamb or a saddle can be used instead of the leg.


  • 1 leg of lamb, about 7 pounds
  • 2 lemons, cut into halves
  • 1 teaspoon dried oregano
  • 1/4 cup olive oil
  • Salt, pepper


1. If desired, have lamb leg boned and tied for easier balancing on spit and easier carving. However, cooking time will be longer.

2. Rub lamb thoroughly with cut lemons, squeezing juice and pulp onto meat. Rub meat with oregano. Place in a plastic food bag with squeezed lemon halves. Refrigerate overnight. Remove meat from marinade and season lightly with salt and pepper.

3. Place lamb on a spit, balancing carefully so that it turns freely, and pushing spit forks firmly into meat. Engage spit and start motor turning over glowing coals. Brush with oil.

4. Continue cooking, basting with oil now and then, until meat is done as desired, 130 to 135 F. on meat thermometer for rare, 150 to 160 F. for medium and 160 to 165 F. for well done. Cooking time will be about 2 hours for legs with bone in, about 3 hours for boned and rolled roast.

5. Let rest for 20 minutes before carving. Makes

Do-Ahead Strategy: Lamb can be marinated overnight, if schedule is more suitable.
Divide-Multiply: This recipe can be divided as wanted, but smaller cuts of meat take less roasting time. A separate spit is needed for each leg of lamb.

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Submitted 6/13/05.
Source: Community Suppers:by Jean Voltz
Submitted By: Linda Wilson
Spit-Roasted Leg Of Lamb,Greek Style