Man..are they GOOD! I have never had straight lamb.. <Nor a gay one either...heh> But now I'm bummed I have missed some really delicious meat. Got a rack of ribs, stripped the membrane. Boy those are some LOOONG suckers.. like almost 10 inches! Anyway, rubbed with: 1 Tbsp rosemary 1 Tbsp savory 1 Tbsp store mix lemon/pepper stuff 1 Tbsp whole mustard seed 1 Tbsp Kosher salt 1/2 Tbsp paprika 1/2 Tbsp dill, dried 1/2 Tbsp "Smitty's 6-15" grounf pepper mix <PM me for info..it's great!> Did a light 1 hour smoke over apple. Foiled, into a 225 degree oven for 1.5 hours. Uncovered, basted with juices, then the broiler on high for maybe 5 min. to crust up the tops. Lots of fat in these buggers. Hindsight..i'd slo-cook in the oven longer to render out a bit more fat, but WOW! Flavor up the ying-yang! Give 'em a try!