Hello RBS. I am not a fan of all the spices, rubs, marinades and things. Many folks love rosemary, thyme and garlic with lamb. Then of course there is adding lemon and mint to lamb. Lamb has a distinct flavour. I had never tried it before moving to England and I don't care for it other than smoked.I just do salt and black/red pepper and let the lamb and smoke flavour shine. I assume we are talking bone in lamb. In my opinion lamb needs to be served to the rare side, medium AT THE MOST. Lamb will also handle a stronger smoke flavour. GO FOR IT! Mesquite, hickory. Use some cherry for the flavour and the GREAT mahogany color. I would pull the leg at 160-165 and rest for an hour. Just my opinion. Hope this helps. Keep Smokin!