"Knock down" would be a good description. Some people are in constant search for a lamb cut/dish that doesn't taste like lamb (some in my family for example). They wouldn't get anywhere near this dried lamb.
I used thyme and rosemary during the salt phase. However I don't really find these flavors in the final product. Same for all my dried meats. In order for the dried meat to carry over the "spiceness" I would take the "basturma" approach...where the condiments are added halfway thru the drying phase. The meat is rolled in condiments (chaman paste for basturma) then (after a few days) the drying process is resumed. The spices won't penetrate into the meat but enough will stick to the surface to spice up the sliced meat. I like basturma too but I prefer the bare meat taste.
Rosemary on your (fresh) grilled lamb (rare). Yep! Great dish.
P.s. my local levantine food store has basturma and no-odor basturma. The nice lady at the deli counter insisted I buy the no-odor version. Believe me , there was a lot of odour. Next time my family is away I will try the hard core version.