Pre heat grill or oven to 180c

Remove lamb from the packaging and pat dry with a paper towel

Using a thin sharp knife pierce holes into the lamb sporadically and poke garlic cloves into those holes.

Score the surface of the skin using a sharp knife, this will help the rub and smoke flavour the lamb.

Using rape seed oil as a binder and coat the surface of the lamb

Select your desired dry rub and cover the lamb liberally

Insert your Meater into the thickest part of the lamb (optional)

Place lamb into bbq and add a chunk of smoking wood for extra flavour

Once the lamb reaches 63c remove and rest before slicing.