Recipe

Terry’s Aussie Lamb Roast BBQ Recipe

Terry McEvoy of Spithouse is a great friend and supporter of the Heat Beads® brand. Today he shares his very own Aussie Lamb Roast recipe with us.

Terry McEvoy of Spithouse is a great friend and supporter of the Heat Beads® brand. He hand makes all his spits and only uses them with Heat Beads® BBQ Briquettes. If there’s one thing he loves more than BBQ, it’s making people laugh. Check out another one of his hilarious (and yummy) recipes below. To purchase a Spithouse BBQ Spit, please visit www.spithouse.com.au

Aussie Lamb Roast… Fairdinkum!

Watch the recipe video (above right).

Ingredients:

  • ½ cup of worcestershire (I can’t say that)
  • good size leg (The lambs… not yours… idiot!)
  • a couple of sprigs of Aunty Rosemary
  • a few teaspoons of crushed garlic
  • a big lump of vegemite (Yes, I said bloody vegemite)

Method:

Light your spit as per instructions.

Cut a couple of pockets into the lamb.

Mull up some garlic and rosemary sprigs and shove the mix into the lambs pockets.

Trowel a heap of vegemite all over the leg of lamb.

Have a beer and a lie down.

Whack it on the spit for a couple of hours.

Squeeze some extra lemon on it while it’s cooking.

I chuck some rosemary sprigs on the coals as it cooks.

Let it sit for about 10 minutes before you carve.

It puts a red rose in every cheek… or a red nose on some!

Notes:

Preparation time = 1 stubby (20 minutes).

Cooking time = 6 stubbies (2 hours… if you don’t get caught).

Terry's Aussie Lamb Roast BBQ Recipe, 3.4 out of 5 based on 10 ratings