The trick is to smoke the meat and not make the meat smoke

SPIT ROASTED LAMB WITH BUTTER & SALT

  Date: January 26, 2006
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This recipe was taken from BBQ USA. It is a very simple recipe, a throwback to the way whole roasts were cooked in Colonial America. The meat is spit roasted and mopped every 10 minutes with alternating applications of butter and a simple salt and water brine. The resulting lamb was tender, moist and tasty.
Recipe Source:
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BBQ USA

BBQ USA:

Spit Roasted Lamb with Butter & Salt - Page 310
Grill:
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Kenmore Elite Gas Grill

Rotisserie Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Kenmore Cast Iron Roast Pan
  • Kenmore Rotisserie Unit