1. Cut off excess fat-but not all of it.
2. Lightly coat with Traeger Salmon Shake or Pork & Poultry Rub. (A little goes a long ways)

1. Start your Traeger on High. Allow it to warm up for 15 minutes.
2. Then switch to a MEDIUM Setting (300 degrees for Thermostat control equipped units) Insert Meat Thermometer into thickest part of lamb, making sure not to touch bone with the thermometer probe.
You want to figure 20 minutes per pound @ 350 degrees F.-if it's cold where you live, 45 degrees or below, add 15 to 20 minutes per pound.
3. After lamb has been on the barbecue for 2 hours, switch to smoke mode for an hour. Then bring back to medium. Internal temperature should reach 160 degrees F.

If the company's almost here and the meat still has a ways to go, you can wrap the lamb in heavy-duty foil-dull side out. This will help it to cook more quickly. Don't allow the foil to touch the thermometer.

Allow the meat to "rest" for about 15 minutes once you've pulled it off the grill. Then go ahead and slice and serve.

If you don't have any Traeger shake or rub, make a dry rub seasoning using Salt, Garlic Powder, Rosemary and some black pepper.