Combine soy sauce, Merlot, garlic, oregano,
rosemary and pepper in a deep bowl
Add
lamb and turn to coat with marinade
Cover
and chill at least 6 hours or up to 1 day, turning
meat over several times
Remove lamb from
marinade, reserving marinade for basting.
Rotate the lamb on the spit rods for 1 hour 15
to 1 hour 30 minutes or until the internal
temperature reaches 135 to 140 degrees for
medium on the instant thermometer, basting
several times during the last 10 minutes
