Lamb Rotisserie - whole thing in flames Today I cooked lamb on a BBQ with hood and rotisserie. I adjusted the burners to keep it at about 130C.  The lamb was boneless leg roll, prepared by my butcher.

After about an hour, the fat caught fire and the temperature shot up to 300C+. Flames of about 30cm. This charcoaled the outside. I turned the gas off entirely for a while and then put it back on when the temperature dropped.

The BBQ has volcanic rocks. Under that are three gas burners. Only the outside two were turned on.

My question is what should I have done to avoid the fire? Was there too much fat left on the lamb? Should I change the BBQ somehow?
Put a large pan under it catch the drippings and you will not have a fire.