With tip of knife, make 16 slits all over lamb; insert 1 garlic quarter into each. Rub all over with lemon juice.

Pound fennel seeds to coarse powder; mix in salt, oregano, pepper and allspice. Sprinkle all over lamb. Marinate for 1 hour or refrigerate for up to 1 day (bring to room temperature before grilling).

Basting Sauce: Whisk together butter, oil, lemon juice, oregano and salt.

Secure rotisserie prong to haunch end of leg; push spit through leg. Secure shank end with prong; tie tightly with string (prong might not stay stuck into narrow shank end).

Grill, covered, on rotisserie over indirect medium heat, basting often with Basting Sauce after first 20 minutes. Grill until lamb reaches 150 to 160°F/65 to 71°C in centre for medium-rare to medium, 1-1/2 to 2 hours.

Makes 8 servings.

Variation: Lamb for a Crowd

 For more than 8 people, use 2 legs or 1 half-lamb. For either, double all remaining ingredients. For 2 legs, tie legs to rotisserie spit, keeping flatter sides facing in and each haunch facing the other leg’s shank. Secure prong on 1 side; push spit through centre. Secure other prong; tie legs together in 2 or 3 places.

For half-lamb, have butcher cut back leg from main saddle section halfway down length. Secure back leg section, then saddle and foreleg, onto rotisserie spit with prongs; tie in several places.