Meat that is dry-aged is generally a bit more delicate than regular wet-aged meat. There is less moisture in the meat, which requires that it not be cooked for too long.

Start by generously seasoning the meat with salt and freshly ground pepper on both sides, then insert the two skewers on each side.

Place the skewer in the rotisserie and turn it on so the lamb rotates on the gas grill.

Turn on only the outer burners, as the lamb should be cooked with indirect heat. The "goal" is to have the temperature around 130 degrees Celsius (266 degrees Fahrenheit).

The lamb should cook for about 60 minutes at this temperature, followed by the last 15 minutes on higher heat. This is to get the crust properly crispy.

Use a meat thermometer (place it in the thickest part of the lamb), and when the core temperature reaches 72 degrees Celsius (162 degrees Fahrenheit), it is done.

The meat does not need to rest afterward, as the juices are evenly distributed throughout the meat.

Cut the lamb off the bone in two whole pieces and then slice it thinly.

Serve immediately.