grill gas Mediterranean roast mutton

1.Dry the lamb and shoot it.Cut the groove on the meat with a sharp knife.Put Garlic, juniper berries and rosemary into these slots.How much each depends on your taste (I like the garlic pile );However, too many spinepers will make the meat bitter, and not everyone is angry with garlic.2.The BBQ is heated to 15oc using indirect method.In Weber, this means that there are two small fires on either side of Weber so that the barbecue can be placed in the middle.On the gas grill, the same idea is used to illuminate only the external burner.** Please note that this is a five to six hour cooking process and if you use Weber you need to light some extra hot beads or charcoal in the middle of the way, so you can fire them.Do not add new hot beads when cookingThe smell of the new hot beads starting to burn "gasoline" will be obvious in cooking.If you use charcoal, you can add more charcoal at any time and you will get more smoky flavor.3.Put the lamb in the baking tray.Sprinkle it with salt and pepper, then sprinkle the wine on it.Cover the meat with aluminum foil.4.Bake for 40 minutes every 450 grams.If necessary, add more wine to the cooking process to prevent the wine from drying.5.Remove the foil during the last half hour of cooking.6.After cooking (ie: when the internal temperature reaches 74 degrees Celsius), place the meat on the engraved plate, cover it with tin paper, and then make the gravy with the cooking juice, rest with a few old towels.7.Cooked meat can rest for 40 minutes (at least 20 minutes ).