Hello! Just noticed this. with respect to the other posters, a leg is not a shoulder, regardless of the donor animal. You can and should try pulling a shoulder. Not so with a leg. As it is in netting, it is boned out and possibly not a full leg.
Keep it simple and smoke it hot and fast. Season with celery salt and pepper. Celery salt is fantastic on lamb. If using a commercial rub, I do like Todds Dirt (Original). If you want a little more spice, try any Creole style rub. These are always good with lamb.
If you want to go Greek style, then lots of garlic and oregano with lemon is a hit.
Pull it at 130 to 140 F and rest. Personally I like it too rare for most tastes. I've pulled at 110 F but that's just me.
Slice thin, reserves the juices perhaps for a gravy.
Good luck! Hope to see your results!
Cheers!
Bill