BBQ'n a 75 # lamb for a friend next weekend and im completely clueless! The only thing I know about cooking lamb is most prefer it cooked to med rare(he wants it medium), and the smell of it cooking nearly makes me sick. I have a pit big enough to easily do this but not sure on seasonings, bast, heat(low and slo or nucular), boned out, rotisserie or not.He says he wants it cooked Mediterranean style? I'm sure y'al see that i can use any help. Thanks, KD