Roast whole sheep
I will be roasting a whole sheep for Christmas and am looking for any advice. I've built a pit from cinder blocks about 42"x30"x23"high and placed a grill on top. Was thinking of indirect heat, 250* covered until done (maybe flip once). Or maybe coals underneath and flip every 30 minutes, simulating a rotisserie ( no access to a spit ) . Was thinking of butterflying the carcass. Any thoughts?