Whole lamb: spit roast or roast on grill (or cut up and grill?). Planning an outdoor festive summer wedding, and the menu is smoked brisket and lamb. I've long wanted to spit roast a lamb, or roast it whole in the ground, but I've also been hearing from experienced hands that this is not great for lamb (although it is traditional), because different parts of the lamb are best cooked to different temperatures--they suggest getting a whole lamb butchered, and roasting the cuts individually. Does anyone have any experience, or suggestions, they can share? I saw this thread, but it didn't speak to the overall advisability of the endeavor. Thanks!