I need help from any of the ovine experts frequenting this newsgroup.
One of the local butchers has fresh NZ bone-in lamb legs on sale for
$3.29/lb.
I've never smoked a lamb leg before but, at that price, perhaps it's
time to give it a try.
Is it something that lends itself to smoking?
Any recommendations on time, temperature and wood?
I do have a remote reading probe type thermometer that I use on some
cuts of pork & poultry and assume it would work for lamb as well.
As to wood, I have cut and seasoned hickory, oak, maple, mulberry,
apple, peach, plum and cherry. Also a couple of bags of store bought
mesquite chips but, I'm not fond of the flavour they impart.
Thanks in advance for any suggestions.

Ross.
Southern Ontario, Canada.
43º 17' 26.75" North
80º 13' 29.46" West
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