Never had lamb before, so this was new to both my wife and I. So seasoned up the four pound boneless leg of lamb with Tatonka Dust of course! ----- On the grill cooking indirect at 275º till the internal meat temp reached 105º. ----- Went to direct high heat for a good sear bringing the internal meat temp to 135º, then pulled and rested for about 15 minutes. ----- Back to indirect heat for some garlic toast and a bean and carrot blend of mixed veggies seasoned with Tatonka Dust. ----- Leg of lamb sliced... ----- Both of us really enjoyed the lamb, definitely be having this again! Thanks for looking!