Instructions: Wash & dry lamb. Cut slits in meat & insert slivers of garlic. Insert meat on the spit & balance; insert meat thermometer in fleshy part of meat. Coat meat with mustard & cook on rotisserie 4 inches from coals, & sear for 3-4 minutes. Melt butter & add wine. After meat is seared, baste lamb with butter-wine sauce immediately, then every 15 minutes to keep lamb moist.

Cooking time for pinkish lamb is 2 hours, 40 minutes. Medium to well done is 3 hours. Remove from heat & allow to stand at least 10 minutes before carving.

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