Lamb shoulder roast - bbq rotisserie or oven?
I have a lamb shoulder roast (boneless, netted) marinating which I was going to cook for tonight's dinner in the oven, but it is so hot today that it suddenly occurred to me that perhaps I could cook it on the bbq rotisserie and avoid heating up the kitchen.
The electric power company would probably appreciate me using the gas grill instead of the electric oven too - they are expecting heavy AC loads this afternoon and asking people to reduce their electricity usage.
I've only cooked chickens or a turkey on the grill rotisserie so this didn't occur to me earlier. Would it work okay? Any tips? I think the process is turn the grill on high to get it preheated, put the lamb in to sear and turn the heat down. Do I put a pan under the lamb to catch the drippings or do I let the drippings hit the fire to make more flavored smoke?