Light a grill. Season the lamb with salt and let it sit for at least one hour.
Grill the lamb over a hot fire, turning often, until an instant-read thermometer inserted in each piece registers 125°F to 130°F for medium-rare. Should take around 30 minutes.
Transfer the lamb to a carving board and let rest for 15 minutes. Thinly slice the lamb and serve with bread and butter pickles
