Rotisserie Grilling Lamb | Rotisserie Roasting a Whole Lamb | Doneness
For general guidelines on rotisserie grilling, see Rotisserie Grilling Basics.
Rotisserie Grilling Lamb
Cuts of lamb that have a basic cylindrical shape and a fairly even distribution of weight are suitable for cooking on a rotisserie.
Types of Grills | Grilling
Types of Grills
There are a wide range of grills available that are suitable for grilling various cuts of lamb. Some grills are designed for indoor use and provide convenience for consumers who are unable to grill outdoors due to location or climate.
See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning PreparationCanning Temperatures and Processing Times | Canning Safety, Storage, and Tips
Boiling-Water-Bath | Pressure Canning
There are two safe methods that can be used, boiling-water-bath and pressure canning.
See More Information on Canning Vegetables and Fruits:Canning Vegetables and Fruits | Canning Temperatures and Processing TimesCanning Methods | Canning Safety, Storage, and Tips
Canning Food Preparation | Canning Jar and Lid Preparation | Packing the Jars
There is much preparation that goes into canning vegetables and fruits.
General Guidelines | Degree of Doneness | Meat Thermometers
Because of growing concern that harmful bacteria may be present in the internal portions of meat, it is now recommended that whole lamb cuts be cooked to an internal temperature (after the resting period, if applicable) of not less than 145°F.
Although a lamb has four legs, only the two hind legs produce the cut referred to as "leg of lamb". It is a large, lean, and tender cut and can be used whole or subdivided into smaller cuts, which can are usually cooked using dry heat methods, such as roasting.