New Zealand leg of lamb recipes?

Impulse bought this leg of lamb like a hour ago. I want to smoke it for tomorrow. Any ideas on what to do with it? Most of what I see says 225 for roughly 2.5-3 hours. But a lot of the ones I see are also boneless and rolled up. This has the bone and looks like a pork shoulder. Should I debone it? Or leave it as is? Any help would be greatly appreciated!