"Louis Cohen" > wrote in message
...
> Lamb is pretty tender and benefits from roasting (375$B!<(B+ ) 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.
>

I've got to back Louis up on this. I've never smoked lamb personally, but
did attend a New Years Eve party put on by a Norwegian friend a few years
ago. Smoked Lamb was served just before midnight, which seemed to be a
Norwegian custom, and I can honestly say that it was vile. The fat had not
rendered and every mouthful left a clawing fatty residue that was not at all
pleasant.

Don't smoke it is my advice.

Graeme