Hanging American Lamb Leg

Using hardwoods (oak, hickory, cherry, apple, etc.), build a campfire; allow to breakdown for 30 minutes before cooking. 

While fire is burning down, season lamb with oil; then add paprika, cumin, salt and pepper. Make sure to cover the American lamb leg thoroughly with seasoning. 

In a pot, boil water. Add rosemary, garlic, thyme, vinegar, paprika, cumin, salt and pepper; simmer for 15 minutes. Pour brine into a bowl or squirt bottle to be used while lamb is cooking. 

When fire is broken down, place tri-pod or other hanging device over top. Create a circle with the logs by moving everything out of the center of the fire to the edges. This will allow the heat to cook the lamb leg from all directions. 

Hang lamb leg; let cook for 3-1/2 to 4 hours or until internal temperature is 135°F for medium-rare (125°F for rare, 145°F for medium-well). Continue to maintain heat for the fire at a medium to high intensity throughout the cook. Make sure to spray lamb leg with brine ever 30 minutes to maintain seasoning and prevent burning. 

Once lamb is cooked to your liking, pull off the fire; let rest for 3 minutes. The lamb will have various cook temperatures with it becoming more rare near the bone. Serve immediately after resting.