British BBQ Society Forums

Tried my rotisserie today and had two fantastic chickens. What would you recommend me to try next and what cut. Fancy lamb

Thanks Mark

I did a whole leg of lamb over Easter, it turned out superb!



Here is is just after I put it on:
http://instagram.com/p/m-qkFFixDy/#

That looks awesome

I've boned a leg of Lamb and trussed up so it sat more evenly on the Rotisserie and it turned out really well.

Looks really good. Nice job on the trussing!

Think it's going to have to be lamb next

A 10 kg suckling pig is the tops imho

Clayfish wrote:I did a whole leg of lamb over Easter, it turned out superb!



Here is is just after I put it on:
http://instagram.com/p/m-qkFFixDy/#

Wow that looks awesome

keith157 wrote:A 10 kg suckling pig is the tops imho

Not sure what Rotisserie Mark has, but if its a Weber than its a max of 20lb (9kg). I have the older version (with the weight) and it struggles at this weight. Do agree a suckiling pig is the best though..... Just dont get an 18kg one