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Lamb Roast (SCD)

Rotisserie leg of lamb roast.

lamb roast
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Lamb Roast (SCD)

This is the recipe I used in 2019 for a rotisserie leg of lamb
Prep Time30 minutes
Active Time2 hours
marinate6 hours
Total Time2 hours 30 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: leg of lamb
Yield: 8 adults (3/8 lb each
Calories: 271kcal
Author: Chef Verde


  • 3 ⅕ lbs boneless leg of lamb w / most course fat trimmed

Spices to marinate

  • 2 tbsp dried rosemary cut
  • 2 tbsp dried parsley
  • 2 tbsp minced garlic
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 2 tbsp dried basil
  • ½ c red wine vinegar


  • Combine all spices et cetera in large ziplock bag and knead until all contents are well soaked. May need additional vinegar.
  • Trim excess course fat from roast and bind with baking twine.
  • Place roast in bag and close the bag. Turn bag and roast until completely coated.
  • Place bag in refrigerator and turn occasionally for 18 hours or until you are ready. I leave it overnight.
  • Place roast in rotisserie and cook util internal temp is 170 F.
    lamb roast


Calories: 271kcal | Carbohydrates: 1g | Protein: 38g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 119mg | Sodium: 708mg | Potassium: 547mg | Fiber: 0g | Sugar: 0g | Vitamin A: 35IU | Vitamin C: 1.7mg | Calcium: 52mg | Iron: 4.4mg