Whoa, this point forward i will always have a leg of lamb either on my grill or in the freezer. Reverse sear, meathead's simon and Garfunkel rub made from scratch (extra round of rosemary). Smoked with grape wood and lump coals. Smoked to 135 and seared to 140.
Cheapo Aldi lamb leg i had frozen for 2 months. Really contemplated butterfly cutting and opening it up for more rub, more smoke, and more seared area. Very glad i didnt. Wife and i like the flavor of lamb, more medium/medium rare meat. Plenty tender.
Delicate grapewood smoke and rosemary complimented lamb flavor very well. Can see smoke ring pretty good. Ive seen people use hickory or pecan on lamb, to me defeats the purpose of cooking a lamb vs beef.
Also very aggressively trimmed the fat cap. Plenty moist, despite being a lean piece of meat.