Christine, I think it should be okay for dry heat cooking. I noticed that most of the recipes for lamb shoulder are for braises but my butcher assures me that this can be dry roasted. The shoulder chops from him are tender when grilled. Lamb leg would isn't an option for us as we keep kosher - the hind quarter needs extra work to be kosher - the sciatic nerve and fat around it has to be removed. I've heard it is available in Israel but I don't think there is a source in the US - they just prepare the front to sell as kosher meat and sell the hind quarters elsewhere. Linda, it was marinated with sort Mediterranean flavors - cumin, coriander, rosemary, a bit of thyme, garlic, black pepper, balsamic vinegar, olive oil. I meant to stick some more garlic cloves in just before roasting, but I forgot. Daisy, This looks like it has a reasonable amount of fat. Cooking on gas should help with moisture because the combustion produces some water vapor as a by product. That's why gas ovens are suppose to be ideal for breads and roasts. I'm putting some rosemary and thyme cuttings on the fire too. Rotisserie cooking is generally very good for keeping meat moist and tender. The turning self-bastes so none of the meat dries out. It certainly works that way for the chickens and turkeys I've cooked. I could have un-netted and stuffed it, but I really didn't have time. I started out without a pan to catch the drippings but I had to much flame up so I've put a pan in. I put some water in it too so the first drippings don't burn before they get more to join them. I'm committed now. We'll see how it comes out. Funny, Gardenweb can't seem to count. It said this thread had one followup when Christine and Linda had replied - now that Daisy has replied it says 2 replies instead of 3.

Sushipup-- I am no better or worse at present and continue to search for the cause of my discomfort--severe burning pain in any muscle used even for light work. I am now in the allergy testing phase and the doctor suspects metformin, a diabetes medication. I follower the gluten free diet faithfully because I wanted to either confirm or deny the diagnosis. When I found the GF chicken in BJ's I was thrilled because the diet is so restrictive and also because I am the pickiest eater in the world and hate most of the allowed foods on the diet. I immediately emailed my local celiac disease club of my find and I hope it helped the members to find an easy source of a quick and tasty meat. Nancy

I can't even watch a lot of regular cooking shows anymore. Almost all women cooks have their hair falling over their shoulders and almost into the food.. We were taught in high school cooking classes to use a net or at least tie it back.

Pictures show spit and the open end of the handle that goes on the spit end with the threads. I have called Gaggenau customer service twice, only to be on hold to speak to someone for over 15 minutes each time. So I gave up. Here is the problem: the screw-on handle for the spit, which allows you to lift the spit with the cooked item from the cradle, does not stay on. The threading is very course and short and, when the spit turns as it does with heavy food on it, the spit and the handle separate—suddenly! The prior model (many years ago with our first 24” oven) was a plastic handle with a threaded metal core which screwed onto the spit and stayed in place. The new model is 100% plastic. It DOES NOT stay on and, I believe, constitutes a real consumer hazard if the hot food and spit fall to the floor or onto a leg or lap or otherwise. Gaggenau support is so terrible compared to the products, I just cannot believe them!