If you have a smoke house, or a setup where you can mimic the smokehouse environment, and do it right by cold smoking - the internal temp will be 80ºF-85ºF, usually smokes for a couple of days and you know it's done when it has lost about 25% of it's original weight.
But - since I know that is probably out of the question in your situation - read this article on smokin' lamb bacon.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain