Boneless Leg of Lamb

I like both of these thread's.....

Phrasty's Thread - http://www.bbq-brethren.com/forum/showthread.php?t=98634

Smokin Aussie's Thread - http://www.bbq-brethren.com/forum/showthread.php?t=94026

I make an annual smoked lamb Irish stew and cube up a leg.

It really depends on if you are looking for presentation or just good eats.
I buy a spring lamb about every other year so my cost is resonably cheap. Store bought lamb can get expensive and sometimes you gots to make it look good too.

Heres a link to my last leg.
http://www.bbq-brethren.com/forum/showthread.php?t=136122

The pesto rub made for great flavor and rinsing it off prior to grilling kept the herbs from charring or interfering with the bite.
Spread out the leg will cook to different doneness between the thick and the thin, but most like it on the rare side. Either way do not overcook.

Lionel:

Here are a couple of links of some of my lamb cooks.

Smoked leg o lamb: http://www.bbq-brethren.com/forum/showpost.php?p=1896970&postcount=5

Grillled (butterflied) leg o lamb: http://www.bbq-brethren.com/forum/showthread.php?t=69681&highlight=john+lamb