Grass-fed Lamb Recipe

Spit Roasted Leg of Lamb by Chef Ron Askew

Ingredients:Leg of Lamb

  • 1 5-6lb Grass-Fed Leg of Lamb
  • 2 tbl Fresh Rosemary
  • 2 tbl Fresh Oregano
  • 2 tbl Fresh Sage
  • 1 tbl Fresh Thyme
  • 6 ea. lg. Garlic Cloves, Peeled
  • 1 lg. Bulb of Shallot, Peeled or 2 tbl Sweet Onion
  • 1 C. Olive Oil
  • 1 tbl Balsamic Vinegar
  • 1 C. Red Wine
  • 1 tbl Fresh Lime Juice
  • 1 tbl Stoneground Mustard
  • 1 tbl Sea Salt or Kosher Salt
  • 1/2 tbl Ground Black & Pink Peppercorns

30 hours

7 hours



  1. With a sharp knife, lightly slit outside of Lamb Leg in crisscross pattern on cutting board.
  2. Prepare food processor with metal blade.
  3. Remove stems and coarse chop all fresh herbs, onion and garlic.
  4. Place herbs, garlic & onion into processor and pulse chop 4-6 times until chopped medium.
  5. Measure out rest of ingredients.
  6. Turn on processor and add oil in stream.
  7. Scrap down sides of processor bowl to incorporate all herbs and spices.
  8. While processor is turned off add rest of ingredients and then pulse chop until fully incorporated.
  9. Place Leg of Lamb into large baggie or food grade bag and cover with herb mixture. *Make sure to fully cover Leg with ingredients. Close bag and continue to incorporate herb mixture over Leg.
  10. Refrigerate Leg of Lamb and allow to marinate for at least 30 hours. Remove Leg 2-3 times during this period to further shift Leg and incorporate herb mixture to all areas of the roast.
  11. Remove Leg of Lamb 4 hours prior to cooking and let rest at room temperature in the marinate.
  12. Preheat BBQ or oven to 375-400 degrees.
  13. Remove Roast from bag and attach to rotisserie spit tightly. *Or place on heavy gauge roasting pan for oven roasting.
  14. Place Lamb on BBQ rotisserie or oven and cook at high temp. for 20 minutes.
  15. Remove roast from oven or BBQ and reduce heat to 190-200 degrees.
  16. Return roast to oven or BBQ and Slow roast Lamb for 6 hours with spit roast or in oven at approximately 190-200 degrees until internal temperature reaches 135 degrees.
  17. Remove roast and let rest for 20-30 minutes lightly covered with foil before slicing against the grain for service. *This is the time when I grilled my fresh vegetables and Nann on the BBQ.