Grill for 20 to 25 minutes over medium heat, turning and moving duck to avoid flare-ups while basting frequently.

Cook for another half-hour, basting frequently, until the lamb is tender.

Add goat legs and brown slowly over medium low heat, basting frequently for about 10 minutes until golden brown on each side.

Place in oven, and heat through, basting frequently, 20 to 30 minutes.

Grill 15 minutes per side for rare, or 20 for medium, basting frequently with the marinade.

Place in the oven and bake for 35 to 40 minutes, basting frequently, until the meat is cooked through but not dry.

Cover and cook for about 15 to 20 minutes, turning once and basting frequently with the sauce until the fish is cooked.

Roast for 45 minutes or 1 hour, or until the chicken is cooked, basting frequently.

Put a tablespoon of butter on each half and roast, basting frequently for 40 minutes.

Roast for about 2 hours, basting frequently with melted butter and pan juices.