Smoked a 6# lamb and a 5.5# lamb for Christmas. Got the Deboned already tied type. Put a Ton of Garlic and Olive oil all over and then put Fresh rosemary into slots I cut into the meat. Cooked Fat side up. No Wrap. Used Mesq. wood chunks. Put on at 9:10am or so, took off at 3:30 that afternoon. Temp was 155 for one and 157 for other. Acording to the "lamb" cooking charts thats about medium. I had my smoker running a little high at about an average of 240 or so for most of the smoke. I did open the smoker up once ( a rule I never break) to show off the cooking process to some family. Was a HUGE HIT. Came out juicy and very flavorful. I would highly recommend it.