Combine soy sauce, Merlot, garlic, oregano, rosemary and pepper in a deep bowl. Add lamb and turn to coat with marinade. Cover and chill at least 6 hours or up to one day, turning meat over several times. Remove lamb from marinades, reserving marinade for basting place the lamb on the Spit Rods. Rotate for 1 hour 15 to 1 hour 30 minutes or until the internal temperature reaches 160 degrees F for medium on the instant thermometer, basting several times during the last 10 minutes.