Actually, I have one large 10 pound leg and one 5 pound leg. I was thinking of doing each leg a bit different but what if people like the smaller one better. I may keep the 5 pounder with the bone in just to help prolong the cooking time since I have 2 different sizes.
I figured I would have to brown it first on the grates of the grill. This should help keep the juices sealed in. I do know that lamb is notorious for wanting to flare up on the grill.
I was also thinking of adding some applewood or cherrywood to the smoker box for a little added flavor. Also make a seasoned pouch with rosemary and other herbs.
All these things floating in my head
. I just need to pick one or two and go with it.