35 lb. lamb
1/2 clove garlic
Salt and pepper
1 c. olive oil

Wash the lamb with cold water. Then cut incisions in the meat of the lamb and fill with pieces of garlic. Rub the lamb down with the olive oil until entire lamb is covered. Put on enough salt to cover the lamb and add a little pepper for flavor (pepper is optional).

Roast the lamb on a barbeque rotisserie for about 4 to 5 hours until brown and skin starts to separate from the bone in the leg. Make sure the charcoal is not too hot but never let it get too low. Makes 20-25 servings.