Lamb shoulder rubbed with olive oil and ras el hanout. Then Left overnight before smoking like pork butt until 205° IT. Rested for an hour then pulled and served with pitta and tzatziki
I smoked leg of lamb once...I intended for it to come out medium but lost track of time and it came out well done. It left an odor that I didn't like, so I was glad I didn't smoke it with anything else. I have no desire to ever try it again.
I too want to smoke Lamb on my Mini GF. I follow Malcolm Reed on YouTube, he has a good video about smoking Lamb. https://www.youtube.com/watch?v=VM7hJHreMh0
I'm going to try it soon.
I've cooked lamb on the grill and in the oven. I treat it like a piece of lean beef in that - either keep it below 145 or braise it and get it really well cooked. Personally I sear the outside all over in a skillet, then cover with softened butter, salt, pepper, maybe a few red pepper flakes and then fresh rosemary. I shoot for 125-35 IT. Ensures the outside or the smaller bits aren't cooked well done.
Lamb is best compared to venison if you have any experience with that, and in fact I drop venison into lamb recipes without issue commonly.