Glad to hear you cooking it out doors. Last and only time I tried one was down at Corpus in the early 70s or thereabouts. It was a high dollar leg off a Spring Lamb from Kiwi Country. It stunk up the whole block to where several was close to calling the cops on me. It was like trying to cook a javelino hawg (or Collard Peccaries as we call em out here in the sticks. They aint really pigs ya know?). I would take it back to the store and demand to exchange it for brisket/butt or two. If they need witnesses about why humans was not designed to eat sheep/lamb/mutton etc. have em contact an old boy named Robert Breedermeyer in Sweetwater, TX. He can splains the ramifications of the proposed endeavor much mo succinticly than others. The name of his cookteam is "We Don't Cook Sheep". Whilst we on the topic the big Snattlerake Cookoff is going on out there soon. Maybe starting today. Who knows? It takes the Wade Family to cook decent snake meat.
bigwheel