Bought a ½ leg of lamb (bone in) for my first go at smoking one. Removed the bone, brushed with Olive Oil then seasoned it with Rosemary, Fresh Garlic, Thyme, S&P. Finished with a hasty tie job. (Rain was forecast to move in) Smoked it for 2:15 on my electric Brinkmann Smoke 'n' Grill with Cherry chunks and 1 pc. of Mesquite. Here's the results: Also made my own Tzatziki Sauce to have with it: 2 c Plain Greek Yogurt ¼ Medium Red Onion (finely minced) ¼ c finely minced Cucumber 1 clove fresh garlic (finely minced) 1T Lemon Juice 1T Red Wine Vinegar 2T Dried Dill Weed S&P Pulled the lamb at 145. Wrapped it in foil and a bath towel to rest while insulated, for an hour. Came out to a perfect Medium.