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actually this guy was bone in but untrimmed , It shouldn't make a difference .
I probably cooked it at 250 and then once it hit 115 I turned the egg up to 375 for the last 30 minutes (or until the internal temp was 130 ) as you dont really want to sear Lamb as the fat becomes unpleasant . Kicking the egg up to 375 was key to giving it a beautiful color .
I covered it in butter and fresh herbs . But i think next time i would cover it in Duck fat instead of butter but Butter really worked great .
I also used a bit of wood. I had some olive wood that was gifted to me from @littlesteven , that I used . It was amazing and quite simple .
Do you have a Thermapen ? or a thermometer so you will know the internal temp ?