On Fri, 29 May 2009 17:27:16 -0400, I wrote:

>I need help from any of the ovine experts frequenting this newsgroup.
>One of the local butchers has fresh NZ bone-in lamb legs on sale for
>$3.29/lb.
>I've never smoked a lamb leg before but, at that price, perhaps it's
>time to give it a try.
>Is it something that lends itself to smoking?

Snippage.

Thanks for all the replies.
We bought two legs, between 5 & 6 lb. each.
I've had great luck with CYM and Wild Willy's Number One-Derful Rub on
pork so I figured for the first time with lamb, 'What have we got to
lose except 40 bucks', so that's what I used. One leg was to be for
our best friends and the other for us, so I was hoping it would at
least be edible.
I used maple, 225ºF for a little over 7 hours in the Masterbuilt
smoker. Remote thermometer showed 156ºF when I took them out.
We normally like our lamb on the rare side, 125ºF to 130ºF at the
most, so these legs were well past that.They were juicy and tender
and, although not the way we're used to having leg of lamb, they were
nonetheless very tasty. When we dropped off the leg for our friends
they sampled a bit and raved about it, even asked if I'd do another
for them next time I fired up the smoker. When we left, their
teen-aged son was still cutting off slices and devouring them. The way
he was going, they'll be lucky to have any left for a meal.
Next time, I'll probably try something with more garlic and rosemary
but, I've no complaints about these.
Man, I wish I'd discovered the joys of real barbecue before I got so
damn old.

Ross.