Chris, here in Southern California we have alot of picnics where whole lambs are barbequed on the spit. The Croatians use a very simple method of rubbing the lamb down with plenty of coarse salt and garlic salt, ( if garlic salt is not available rub with whole garlic). Also, you can make small slits with the point of a knife and insert whole cleaned cloves of garlic. Cooking time of course depends on the size of the lamb. Here be mostly use small lambs the size of 14-18 lbs. with the approximate cooking time of 4-5 hours. Of course your best test is to taste. Good Luck!