I coated the boneless leg of lamb in seasoned salt, black pepper, garlic powder, and dries rosemary ( including in the bone cavity). I smoked it fat side up at 250°- 275° for 3 hours using cherry wood. When the temperature probes (I use 2 smart probes) reached 140°f, I removed the leg, covered it in foil and let it rest for 30 minutes. Temps went up to 145° and was a perfect "medium" with an awesome crust. I will make this again!

tough, fatty, tasteless, threw most of it out. Will not buy again, and do not recommend.

Good, but not as tender as one from Newzeland the club use to sell!

The meat is good, but has too much fat attached. Price keep going up.

We tore that lamb up on Thanksgiving!

I ordered this online for pickup. The meat choice was perfect. Great quality lamb.

I found the boneless leg of lamb was absolutely delicious!!

This lamb is always fresh. Great price too.

These lamb was so flavorful and the quality and quantity was amazing

Excellent quality and taste