I just read the thread on stuffed leg of lamb. yummy. I love all the references to Italy as I lived there for a few months several times. My question has to do with spit roasting a whole 18Lb [dressed weight] lamb. We did this with baby goat on a Greek Isl. at Easter 2 years running and it came out delicious. I am looking for any suggestions or references to spit roasting over a pit. I did sort of manage the roasting pit / trench in Greece but I had lots of help and advise. and the kid came on a spit from the butcher and the ladies prepted it. anyway how far above the coals for how long. etc. I will try to make my upright spit supports adjustable for 3 elevations. Pictures would help.
George
George