Hi Alan,
I finally got around to watching the Paul Kirk video segment on lamb. He does leg of lamb with the bone in and trims off all the surface fat, saying that the meat has plenty of internal fat to keep it moist. In the video he applied just a little olive oil and lemon pepper seasoning and smoked it for four hours. No mention about internal temperature. Also no discussion of which smoke woods to use.
For slicing, he held the leg on edge with the meaty side up and the "pointy" end to his right. He selected a spot about 4 inches up from the pointy end (which he says is mainly bone and gristle), cut straight down to the bone, then turned the knife to the left and cut along the bone to remove a large chunk of meat. He then sliced it across the grain for presentation.
He said lamb is very easy to barbecue and works well with most seasonings, including pepper, garlic, rosemary, and thyme. He suggested that one try the lemon pepper approach to see how good the flavor of lamb is without the heavy garlic that is often used with lamb. He also mentioned that he sometimes rubs lamb with Kitchen Bouquet before seasoning, which I guess gives color and maybe a little seasoning, but he didn't do this in the video.
Regards,
Chris