3/4 lg. of lamb, bone in
Salt
Pepper
1 (1 lb.) can pitted dark sweet cherries
4 tsp. cornstarch
1/4 tsp. ground cloves
1/4 tsp. ground mace or nutmeg
1/4 c. orange juice
1/4 c. water
1 lemon, sliced

Start skewer through butt-end of leg, below bone, push skewer through so that it comes out along top side of shank bone. Test for balance. Place skewer in rotisserie and start motor. Cook until meat thermometer registers 160 degrees for medium doneness (about 2 hours) or until desired degree of doneness.

Meanwhile, drain cherries and reserve syrup. Mix cornstarch with spices in saucepan. Blend in orange juice, water and cherry syrup. Add lemon slices. Cook, stirring continuously until thickened and clear. Brush lamb with cherry sauce several times during last 30 minutes of cooking time. Add cherries to cherry sauce and heat. Serve lamb with cherry sauce. Serves 6 to 8.