Good morning folks! It's been quite some time since my last post but I've been keeping up with the emails and forum posts. I've been busy as a beever making sausages for this Saturdays VK Fram Sausage Fest....(pun intended) and decided to go ahead and throw a full roast lamb into the mix. About six months back I did a 130 pound pig in a custom grill I had fabricated. The grill is roughly 3x5 and 18" deep. The bottom is lined with brick and is about as heavy as an ox. I butterflyed the pig belly down and smoke/roast it for about 12 hours. I must say it was an amazing success and now I'm wondering if I can do a 35 pound lamb the same way. All of the forums I've seen use a spit which I dont have or really want. Has anyone out there had success grilling a lamb in the above mentioned style?
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