Step 1

In a small bowl, mix together olive oil, orange juice, lime juice, minced garlic, dried oregano, and salt. Pour mixture all over lamb, cover and place in refrigerator for at least 8 hours, preferably overnight.

Step 2

When ready to cook, remove lamb from refrigerator and bring to room temperature, about an hour.

Step 3

**If using the rotisserie method: skewer the lamb with the rotisserie rod, making sure balanced on all sides so it will turn evenly. Rotisserie on medium heat, 20-25 minutes per pound, start checking temperature at 1 hour mark. Take off when internal temperature reaches 145F/63C for medium rare. Loosely tent with foil and let rest for 15 minutes, then carve into thin slices.

Step 4

**If using the oven method: Preheat oven to 325F/163C degrees. Roast lamb for 20-25 minutes per pound, start checking temperature at 1 hour mark. Remove from the oven when internal temperature reaches 145F/63C for medium rare. Loosely tent with foil and let rest for 15 minutes, then carve into thin slices.