Let me qualify this by saying I have never been a fan of lamb. I like it when mixed with beef and turned into a gyro but have never liked it any other way. That all changed this weekend. Wifey asked me to throw a lamb on with the brisket and meatloaf this weekend so after scouring many threads in this forum I came up with a rub. My rub consisted of rosemary, oregano, garlic powder, sea salt, and fresh ground pepper. I then stuffed the leg with cloves of garlic. It then went on the smoker using hickory chunks and apple chips until it hit an internal temp of 140*. I am now a fan of lamb. I even surprised myself by slicing off a second piece without thinking about it. Thanks for the inspiration folks!