Welcome to the forum. We have aged a boneless leg of lamb a while back and didn’t find the results particularly rewarding, however people are really excited about aging a rack of lamb and some Kosher establishments tell us that a dry cured lamb shoulder is the best “Capicola”. Also our friend Lloyd has a few recipes with lamb on his http://kosherdosher.blogspot.com/?m=1 blog. That is what we know to date. If you do end up aging lamb please let us all know how it turns out.