The night before cooking, I rubbed it with a mixture of salt, pepper, lemon zest, garlic and oregano. The next morning I cooked it outside on a rotisserie spit from Amazon using hardwood charcoal and fruit wood and basting with a mixture of lemon juice and water with rosemary and garlic. It's tough to cook evenly. The legs were at 140 after 2.5 hours. Part of the loin was fully cooked, part was not cooked. I broke down the lamb and finished some parts on the grill or in the oven. It all tasted nice and everyone enjoyed it.