I did a goat leg awhile back, was about the size of an average American leg of lamb. I put it on the smoker and ran around 285 to 300 degrees and cooked to 135 IT. Came out great. Had done and overnight marinade of salt, pepper, evoo, fresh garlic and rosemary, usually I add fresh mint to the marinade but was not able to get any so I went with the rosemary. Only thing I would have done differently would to have pulled at 130.