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1 c sauerkraut juice
1 med onion, sliced
2 cloves garlic, halved
1/4 tsp celery seed
1/4 tsp pepper
1 leg of lamb
1/3 c honey
1 tsp lemon juice


Combine sauerkraut juice, onion, garlic, celery seed, and pepper. Place lamb in shallow pan; pour juice mixture over lamb. Cover; chill for 1 day, turning lamb occasionally. Skewer lamb with rotisserie spit; place spit about 8 inches above grey-hot coals. Roast for 30 minutes per pound or until meat registers 175 degrees for medium doneness. Blend honey and lemon juice; brush on lamb during last 30 minutes of roasting.