The thermometer should also be clear of' rotisserie and equipment while meat is turning. Place chops, steaks, patties, kabobs and butterflied leg on a rack 4 inches from coals. Cook to desired degree of doneness following approximate times oil chart. Chops, steaks and patties must be turned over halfway through cooking. Turn kabobs over several times and butterflied legs every 10 minutes during cooking.
American lamb is especially good if basted during roasting.
If sauce contains sugar or other ingredients that burn easily, baste only during last half hour of roasting. For rotisserie cooking, choose only compact, cylindrical lamb roasts for best results. Insert the rotisserie rod lengthwise through the center of the roast and test for balance by turning the rod in your hands. Make sure the meat is fastened securely to the rod so it won't slip during cooking. Be sure to follow the manufacturer's instructions for grilling with a rotisserie.