• score the meat in crisscross pattern but don't cut too deep
• season with salt and give it a good rub
• sprinkle over some freshly cracked black pepper
• place it in the fridge uncovered, while you're preparing the stuffing

Stuffing

• cut the brown button mushrooms in thick slices
• place them in a pan with a little bit of oil and let them cook until some of the water is released
• once the mushrooms have shrunk kill the heat

Herb Paste

• cut off the stems from the parsley and stuff it in your food processor
• repeat the above step with rosemary, fresh oregano, thyme and four cloves of garlic
• using a mortar and pestle add 1½ tbsp of freshly ground fennel seeds
• start the food processor and when it's coming together add 10 ml of olive oil or until it gets creamy
• take the meat out of the fridge and sprinkle on top nutmeg
• add the herb paste using a spatula
• add the zest of 1 lemon
• spread over the top roasted pine seeds
• add the mushrooms
• add some grated parmesan
• start rolling from the thick meat end
• tie it up using butchers twine
• once ready place it on the rotisserie on your gas grill, If you don't have, then you can put it on a baking tray on a rack
• cook it low and slow using the two burners of your gas grill running at 160℃ - 320℉ and cook it until internal temperature reaches 93℃-199℉
• let it rest for 10 minutes
• ready to serve