I sent my husband to the store today for a chicken, and he came home with a boneless leg of lamb. He didn't exactly follow the instructions (typical for him), so I don't think he applied *any* spices to the outside, and he didn't secure it in any way.
The results: surprisingly good. We always struggle with the boneless lamb in the oven, since it cooks so unevenly, but it came out beautifully in the rotisserie. We'll try the chicken tomorrow night - but I'll spice it and truss it tonight rather than entrust that to him!
Incidentally, my mother, the inveterate bargain hunter, got this at a store called Big Lots for around $80. I think they have overstock and reconditioned items, though I'm fairly certain this thing had never been used before.
Thanks, all, for your suggestions!
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