Greek Style Wood Fired Rotisserie Leg Of Lamb


  • 3-4 pound/1.4 to 1/8 kg leg of lamb, boned and tied, serves 4-6
  • Juice of 1 1/2 lemons
  • Zest of 1 lemon
  • 1/4 cup/60 mL olive oil
  • 3 cloves garlic, minced
  • 1/4 cup/60 mL fresh oregano
  • 1/4 cup/60 ml chopped rosemary leaves
  • 1 teaspoon/5 mL fresh thyme, it’s so nice, use more if you are thyme addict!
  • 1 teaspoon/5 mL onion powder
  • 1 teaspoon/5 mL fresh ground black pepper
  • For herb dressing:
  • 1/4 cup/60 mL fresh oregano, lightly chopped
  • Juice of 1/2 a lemon
  • 1 teaspoon/5 mL fresh thyme
  • 1 tablespoon/15 mL olive oil
  • 1 teaspoon/5 mL sea salt
  • Dash of black pepper
  • 1 small onion, chopped into thin rings


Place lamb leg into a large resealable plastic bag. Combine the next eight ingredients in a medium bowl.  Once mixed through pour over lamb, work marinade through, seal bag and place into refrigerator.

Marinade for 4-6 hours before grilling.


Remove leg from bag and discard the marinade. Thread lamb onto spit and secure tightly. Roast over medium to medium-low coals and cook until the interior of the meat reaches (63 degrees C.), about 1 1/2 to 2 hours.

To prepare herb dressing, place all ingredients into a blender or food processor, pulse until mixed through. Remove lamb roast from grill and cover lightly with aluminium foil for 8-10 minutes. 


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