Usually when I cook lamb I get pre-sliced shoulders, legs and chops.
I got a decent size leg this time.
Usually when I cook the pre-sliced portions I either grill or do a "heavy oil pan-fry sear and finish in the oven" method.
For the leg of lamb I'm thinking about experimenting with doing a pre-cook in the rotisserie (in a toaster oven not a open fire) and then finishing off the in grill OR maybe searing on the grill first then finishing as rotisserie (or maybe even oven?).
Are there any pros/cons in the methods or the order of the methods?