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Steven Raichlen’s Rotisserie Roasted Lamb

Friend of Kalamazoo and expert of all things barbecue, Steven Raichlen shares an incredible recipe from one of the world’s great barbecue hotspots: South Africa. This rotisserie roasted leg of lamb combines garlic, ginger, and the wood smoke from a Kalamazoo Gaucho Grill to produce tender, tasty results in less than 2 hours. The wood-fired Gaucho Grill is so powerful, this Cape Town leg of lamb develops a classic smoke ring as it self-bastes on the rotisserie spit. Try achieving that on a typical gas grill!

Watch this video to discover how to prepare a large cut of meat for rotisserie roasting, develop classic South African flavors, and build the perfect wood fire for rotisserie roasting in the Kalamazoo Gaucho Grill.


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