Got a marinated 2.7# boneless leg of lamb on sale a the grocery store. Cut a small piece off to make Irish Stew. When I did so I found a fat cap between 1/4" and 1/2' thick. Because my wife likes to eat lamb but doesn't like to smell it cooking, smoking seems to be a good compromise. Someone else on another thread asked the question "Mine has a fat cap on it, should I trim it?" but didn't get a response. I assume one should leave the fat cap on but thought I would see if anyone had experience with this. Thanks