Lamb, YES!
Here is how I smoke them, I pierce them with a filleting knife 3/4 inch deep and insert thin slices of 3-4 cloves of fresh garlic, season with salt and pepper, then lay fresh rosemary and thym on it, wrap the leg in plastic wrap and place in fridge for overnight.
I smoke them at 215°-220° until they reach an internal temp of 138° pull it and wrap in foil and let it rest for an hour in a cooler. This gives me different slices of meat from medium rare to medium well, they take about 2 hours to cook.
Ronp taught me to place an aluminum pan with 3 cups of beef boullion and onion slices to catch the juices for an au jus, after the smoke I pour the au jus into a bowl and hit it with my immersion blender, strain it and pour the au jus over the lamb, a mint sauce using fresh mint is a good compliment.
I hope this helps and enjoy your lamb,
Gene