Charcoal Rotisserie Lamb Roast

A juicy lamb roast cooked over charcoal on the rotisserie and coated in BBQ LAB Black Gold. Simple, smoky and packed with flavour, this is an easy way to turn a lamb roast into something seriously impressive.

Prep Time

10 minutes

Cook Time

Approximately 45–60 minutes*

Serves

2–3

Target Internal Temperature

145°F for medium-rare

*Cooking time will vary depending on the size of your lamb roast and the heat of your BBQ. Always cook to internal temperature rather than time.

Ingredients

• 1 lamb roast

• BBQ LAB Black Gold

• Olive oil, if needed

• Charcoal, for cooking

Method

1. Get the charcoal ready

Light your charcoal and get your BBQ set up for rotisserie cooking.

You want a good, even heat across the charcoal so the lamb can rotate steadily above it.

2. Prepare the lamb

Remove the lamb roast from its packaging and pat the outside dry with paper towel.

Lightly coat the lamb with olive oil if needed, then generously season all over with BBQ LAB Black Gold.

Make sure you get a good coating of seasoning across every side of the roast — this is what will give you that flavour-packed crust.

3. Get the lamb on the rotisserie

Push the rotisserie spit through the centre of the lamb and secure it firmly with the rotisserie forks.

Once it's secured, you're ready to get it spinning over the charcoal.

4. Start cooking

Place the lamb onto the rotisserie and switch on the motor.

Let the lamb rotate continuously over the charcoal, allowing the heat to evenly cook the roast while developing a beautiful crust on the outside.

Keep an eye on your charcoal throughout the cook and maintain a consistent heat.

5. Cook to temperature

Start checking the internal temperature as the lamb gets closer to being done.

For this cook, I took the lamb to 145°F, giving me a beautifully juicy medium-rare centre.

Don't rely solely on cooking time, the size of your roast and the temperature of your BBQ will make a big difference.

6. Rest the lamb

Once the lamb reaches 145°F, remove it from the rotisserie and let it rest for 10–15 minutes.

This gives the juices time to redistribute through the meat before slicing.

7. Slice and serve

Remove the rotisserie forks and slice the lamb into thick pieces.

You should have a beautifully browned, seasoned crust on the outside with a juicy, medium-rare centre.

Serve it straight away with your favourite BBQ sides.

Why use Black Gold on lamb?

Lamb is rich, naturally flavourful meat, so it can handle a bold seasoning. BBQ LAB Black Gold brings a deep, savoury flavour to the outside of the roast while the charcoal adds that unmistakable smoky BBQ character.

The result is a simple lamb roast with a seriously good crust and plenty of flavour.

BBQ LAB Tips

Cook to temperature, not time. The cooking time will depend on the size of your lamb roast and the heat of your charcoal.

Season generously. You're seasoning the outside of the entire roast, so make sure you get good coverage on all sides.

Keep the rotisserie turning. That's the whole advantage of the rotisserie — the lamb is constantly moving over the heat, helping it cook and brown evenly.

Let it rest. Give the lamb 10–15 minutes before slicing to help keep it juicy.

What to Serve With Lamb Roast

This charcoal lamb roast works perfectly as the centrepiece of a BBQ spread. Serve it with:

• Crispy roast potatoes

• Grilled vegetables

• Charred flatbread

• Garlic yoghurt

• Mint sauce

• Fresh salad

• Grilled lemon

Frequently Asked Questions

What temperature should lamb roast be cooked to?

For this recipe, the lamb was cooked to 145°F for medium-rare. Use an instant-read thermometer to check the thickest part of the roast.

Can you cook a lamb roast on a charcoal BBQ?

Absolutely. Cooking lamb over charcoal adds a layer of smoky flavour while the rotisserie helps the outside brown evenly as the roast rotates over the heat.

Is lamb good on a rotisserie?

Yes. A rotisserie is a great way to cook a lamb roast because the continuous rotation helps create an even crust while the meat cooks over the charcoal.

How long should lamb rest after cooking?

Rest the lamb for around 10–15 minutes before slicing. This gives the juices time to settle back into the meat.

Can I use Black Gold on other cuts of lamb?

Definitely. Black Gold works particularly well with rich meats such as lamb and beef, so try it on lamb chops, lamb shoulder or other lamb roasts too.