Hey all, we've been wanting some lamb the last bit... So to cure the hankerin, pulled a leg of lamb outta the freezer the other day. This was just a small one, bout 5 lbs. Getting ready for the smoker, I plugged it with some garlic cloves. Seasoned up with some Tatonka Dust. Smoked on the GMG with Camp Chef Comp pellets for a few hours at 275* til IT of 125*. Then pulled, wrapped in foil & my Q towel for bout an hour. All rested & ready to slice ! Played up with some taters & asparagus ! Wife's plate. My plate. Was a tasty meal, this really hit the spot ! Been too long since we had lamb ! Thanks for lookin all !