Greek Roast Lamb

The meat was a 10.5 lb full-cut leg of lamb. I took off most of the fat, cut slits in the meat and inserted garlic cloves and bay leaves, and marinated 24 hours. I did use a mop after all. I saved the leftover marinade and added some "Vidalia Onion Steak Sauce", and used that. The meat cooked a little fast -- I put it on about 1:15 and wanted to run it about four hours to serve at 5:30. By 4:00 I figured it was running hot so I doused one of the logs with water and backed the rest of the fire way down for a half hour or so. I took the lamb off the spit at 5:30 with a temp reading of just over 160. It was a bit too well-done for my taste -- no pink at all -- but most everyone declared it the best lamb they had ever eaten so I guess we did something right.