In a cast iron skillet, add some olive oil & chopped garlic and let cook for 2 minutes. Then add cumin, oregano, black pepper, & cinnamon and cook for 1 minute. Stir in guajillo chiles, pineapple juice, white vinegar & achiote paste and cook till it bubbles. Pull from heat & let cool.

Using a blender, add marinade from above & blend until liquified. Pour marinade into a tin dish, add sliced lamb leg, mix around thoroughly, season with salt & let marinade for 4 to 12 hours.

Using a charcoal chimney, light a fire. Once lit, push charcoal to one side of grill for indirect grilling. Temperature in grill should be around 325F.

Slice 1/2 inches from the base & the crown off the pineapple. Slice 4 semi circle halves from the middle of the pineapple that are 1/2in thick. Diced the rest of the pineapple for garnish.

Using 2 wooden skewers, push up through the bottom of the base of the pineapple. Take out the marinating lamb leg and layer one on top of another through the skewers over the base of the pineapple until all meat is on. Once done, add the crown of the pineapple to the top & place 2-3 wooden skewers through the top for added support. Place the skewered meat in a cast iron skillet with pineapple semi-circles around for added support & flavor.

Place skillet with skewered meat indirectly on the grill. Close lid & cook for 3 hours or until the middle of the meat registers at 145F. Make sure to maintain even temperature inside grill & rotate meat 1 or 2 times to get even cooking.

Once meat is done, pull off grill & let rest for 30 minutes.

Slice meat vertically & place on a warm tortilla with onions, cilantro & pineapples. Enjoy!