1. Carefully remove leaves of rosemary from stem and finely chop. 3 large sprigs should do the trick. Place rosemary into a maxing bowl. Add 1/3 cup of apple cider vinegar, 1/3 cup of lemon juice, 2 large cloves of minced garlic, and 3tbsp of honey. Mix until all items are evenly distributed.
2. Place leg of lamb into a plastic resealable bag and add marinade. Seal bag 3/4 of the way and squeeze out excess moisture. Seal the remainder of the way.
3. Lightly massage marinade into the lamb until fully coated then place in fridge. Leave lamb to marinade overnight (12 – 14 hours). Feel free to leave the lamb to marinade longer to maximize the flavour.
4. Once the lamb has finished marinating it is time to cook. Start by firing up your charcoal smoker. For this cook we have used the Broil King Keg though many different smokers will work. Once you have reached your desired temperature (120°C or 250°F) it is time to add your woodchips. For lamb we recommend hickory, pecan, or alder. These flavors will add a unique taste well not taking away from the great natural flavor of the lamb.
5. Once the grill has a sufficient amount of smoke it is time to put your lamb on the grill. Place the lamb in the center of the grid. If you own a Diffuser Kit, make sure to have it in the grill at this point. This will help to deflect direct heat promoting the indirect cooking method. Check your keg temperature periodically to make sure it does not run away on you.
6. After roughly 8 hours your meat will be ready to remove from the grill. Using a probe thermometer check the temperature of the lamb at its thickest point. The temperature you are looking for is roughly 74°C (165°F). If you have reached this temperature remove the lamb.
7. Place the leg of lamb into a Broil King Rib Roaster and add 2 cups of water. If you do not own a Rib Roaster wrap lamb in aluminum foil and add 1/4 cup of water. Feel free to substitute the water with something more flavourful such as apple cider to accentuate the flavor.
8. Place Rib Roaster back into smoker and raise temperature to 150°C (300°F). Cook for another 3 hours or until sufficiently tender. The internal temperature at this point should be roughly 90°C (195°F). You will know it is done when you can pull the bone form the meat without any sticking. Once you have reached this, carefully remove Rib Roaster from the keg.
9. Place lamb in a baking pan and remove bone from the leg. Using a set of Meat Claws tear the lamb apart until you have reached your desired consistency.
10. Add shredded lamb to bun and top with your favorite sauce. We recommend an aioli or another mayo-based sauce.

Serve and enjoy.