I've been wanting to try lamb for a while and finally got around to getting it done today. I started with a boneless lef of lamb, netted, that I bought on my Costco run last week. I decided to marinade it overnight. I made a marinade as follows: 2 C. Italian Dressing Â½ C. Lemon Juice Â½ C. Worchestershire Sauce We'll call these last ones a TBS - 1 Â½ TBS. I just used a pretty good sized palm full of each. They were dried oregano, garlic and onion powder, and black pepper. Most rubs and marinades I found in my research brag up rosemary for lamb but since I have none on hand so it got skipped. I marinaded the lamb 12 - 13 hours in the fridge and then applied the following "rub" I threw together. Â½ C. Sea Salt Â½ C. garlic powder 2 TBS onion powder 2 TBS dried oregano 2 TBS coarse ground black pepper The marinade makes a good binder. I use the same method when I marinate chicken halves in Italian dressing. Here is the roast rubbed and ready to smoke. I forgot to get a pic when I first put it in the smoker, but here is the WSM chugging along just after the leg went in. The leg went on 2 Â½ hours ago and was 43Â° internal when it hit the grate. The WSM is at 281Â° currently and the leg is at 126Â°. Pecan was the wood of choice today. I can't decide if I want to pull it at 145Â° or pull it at about 135Â° and roll it around on the grate right on top of the charcoal ring until it gets to 145Â° to crisp up the outside a little. Most everything I find says to treat it like a prime rib so that is what I did. I guess I might as well finish it up that way.