Lamb is pretty tender and benefits from roasting (375°+ ) rather than
smoking. Butterflied boneless legs are great grilled.

I recommend cooking it on the roto over direct heat, after seasoning with
plenty of garlic and rosemary, or oregano.

Internal temp of 135 for med-rare, 140 for medium.

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Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Tranch749" > wrote in message
...
>
> After 30 years of not being able to have a grill, condo rules, I've
finally
> moved and got a new grill/smoker. Has an extra chamber on it's side to put
> wood/charcoal in for indirect smoking or heating. It also has a rotisserie
> attachment, so I thought I'd like to slow cook a leg of lamb on this
> contraption! Which is the best, direct or indirect heat? About how long
per
> pound do I need to cook this until it's done all the way through? No rare
lamb
> for me! And finally what would be the best wood to use for smoking lamb?