I'm going to hire a grill specialist to grill a whole lamb on a spit for an event in a couple months time. While I've eaten this before (and loved it!) I'm not really sure what sort of questions I should be asking potential vendors, to suss out if they're producing a superior 'lamb-on-a-spit' experience.
I'm imagining coal is better than a gas grill, and my butcher says butterflied whole lamb tends to have a better ratio of crispiness to moistness. He also said to avoid people who carve and then reheat the meat, although all the websites I've looked at so far indicates that pretty much everyone does this.
Any other suggestions from people who know about this sort of thing??