I did a bone in leg of lamb. It was about 5.5 lbs. For a rub I did a wet rub with olive oil, salt, pepper, chopped garlic, and fresh thyme, rosemary, and dill. Mine did not have any twine and was somewhat split open so I could marinade more of the meat.
I used 3 hooks and used both bars. The hooks became a great way to keep the meat held together. Using 3 I was able to place the meat in the center of the barrel across both bars.
The lamb comes out amazing. You will love it.