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Bone in leg of lamb on the rotisserie with some mesquite wood & cous cous. lamb was marinated for two days in garlic, balsamic, mint, rosemary, cumin, salt and a bunch of fresh squeezed Meyer lemon juice cous cous was with olive oil, garlic and more fresh squeezed lemon juice homemade chunky Tadziki with a bunch more lemon juice/zest basted the leg every 15 minutes with leftover marinade

@Basher that is my go to marinade when im not doing shawarma. It’s really great. I give you all the credit on that one. Didn’t know you got it from @Syzygies but not surprising, he’s good a few good tricks up his sleeve. I was at the store looking for whole chickens for my cook the other day and they were out of chickens. So the guy goes to look in the back and he’s taking forever so I sat there at the meat counter and what was in front of me bud a grass fed, organic, bone in leg of lamb on specialty for $6.99/lb. The guy returned to tell me they had no chickens but I couldn’t pass up the deal for a nice piece of meat like that so I picked up a 5lb leg and went to my other shop to buy the chickens I love cooking lamb too because my kids love it so it’s a double win, just unfortunate we don’t have as much supply or variation of cuts in the US (at least I haven’t found them locally) like you do in OZ @C6Bill I’m not gonna pass up your compliment, thank you. Hard to mess up a rotisserie cook although with the leg I find that cooking temps on the meat are a little more uneven some parts more done than others, last nights were a little more cooked than I liked but the wife was happy

No Kickstarter ever delivers on the original schedule in my experience. If the delay is less than a year, consider it almost on time!

I’ve cooked many butts over the years but never a whole 20 pound shoulder. My first thought is just treat it like a butt and rub it with Bad Byron’s butt rub and do my typical 235 degrees for 18 or so hours. But if the weather is nice should i give the rotisserie basket a try ? I’m thinking it might get too soft and fall apart but figured I should throw it out there to see if anyone has ever tried. Or any other methods I should consider ? Thanks in advance. And Happy Holidays !!!!

A whole shoulder = (the boston butt) + (the picnic shoulder still attached) correct? If so, I cook my shoulders and picnics the same way - just low and slow as normal @C6Bill. It'll be good. I find that the picnic has a little more sinew so a couple of parts of it don't just fall apart like the entirety of the boston butt (most of it does, but some of it is a little "different"). Basically what you'll have is (what you're used to with just the butt) + a few other hunks of meat. It'll all be delish. You could always cut the picnic off the shoulder and do two pieces if you want to probe them both.

Troble that is one of my favourite meals, and you have paired other dishes with this beautifully. I hope you enjoyed…….. I am very envious. My freezer is building with lamb and venison for my return to the KK hopefully in Jan/ Feb. How good is the balsamic with lamb?( I learned this pairing here from Syzygies) Sent from my iPhone using Tapatalk

I believe you have the right idea...treat it like a butt. It should cook pretty much the same. You'd have to cook it until it reached well over 200 degrees for it start coming apart in the rotisserie. I'd keep an eye on the rods that hold the meat in place and adjust them as the pork shoulder shrinks. Good luck and let us know how it turns out!

Don’t sell yourself short, your results look expert level to me 👍

@C6Bill @Basher is the resident expert on lamb here. I’ve been doing boneless leg of lamb or lamb shoulder on the vertical spit most of the time, but every now and then a good old bone in leg on the rotisserie really hits the spot

I added my charcoal to pump it up to about 550f. Giving it another shot on Christmas so wish me luck!!

Absolutely beautiful pictures. I'd love to be there right now.

Hey, we all have to learn in our own way. For my part I started off with pebble and then moved to the right side of the fence with my current tile KKs. I see you made the right choice straight out of the gate. I love you ODK space and design. I guess all you have to do now is figure out where your second KK needs to go...

I absolutely love your honesty.

Chicken thighs last night. Icelandic rub, direct, main grate, 350F with leftover wood chunks from the pork butt cook. They produced a LOT of smoke, as you can see in this picture. Plated with melting potatoes with the Shallot Crack Sauce! Got some nice crispy skin on the chicken!