Smoked Leg of Lamb

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Get ready to savor the aroma, relish the tenderness, and experience the sheer joy of smoked lamb leg that will leave a lasting impression on your palate and those lucky enough to share the feast.

Course entree, Main Course

Cuisine American

Prep Time 10

Cook Time 4

Resting time 8

Total Time 12 10

Servings servings

Calories 193kcal

Author Beth Neels

Cost $40

Equipment

smoker, charcoal

Ingredients

5 pound lamb leg
2 tablespoons coarse kosher salt or sea salt
1 tablespoon cracked black pepper
1 tablespoon paprika
1 tablespoon garlic, granulated
1 tablespoon onion powder
1 tablespoon cumin
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon cayenne pepper or chili powder
1 tablepoon fresh parsley
1 tablespoon fresh rosemary
2 teaspoons fresh mint

Instructions

Roast one head of garlic. Chop off the top to expose all of the cloves. Drizzle with olive oil. Wrap in foil and roast or grill for 30-40 minutes until soft.
Trim the excess fat and silver skin off of the leg. Pat it dry with a paper towel. Open up the ties on a boneless leg of lamb.
5 pound lamb leg
Mix all of the spices together well.
2 tablespoons coarse kosher salt or sea salt, 1 tablespoon cracked black pepper, 1 tablespoon paprika, 1 tablespoon garlic, granulated, 1 tablespoon onion powder, 1 tablespoon cumin, 1 teaspoon rosemary, 1 teaspoon thyme, 1 teaspoon cayenne pepper or chili powder
Chop the fresh herbs. Rub the inside of a boneless leg with the roasted garlic. For bone-in, rub the garlic all over the outside. Sprinkle the herbs into the boneless legs. Rewrap the boneless roast together.
1 tablepoon fresh parsley, 1 tablespoon fresh rosemary, 2 teaspoons fresh mint
Place the roast on a rimmed baking sheet. Slather the roast on all sides with the mustard.
Liberally season with the mixed spiced rub. For bone-in leg, sprinkle the fresh herbs on the outside.
Loosely cover with plastic wrap. Place it in the fridge overnight.
The next morning remove it from the fridge and let it rest on the counter 30 minutes to one hour before smoking.
Set up and preheat the smoker to 225°F. Place the roast directly on the grates.
Smoke for 2-4 hours until the meat is done to your preferred temperature. (See temperatures in recipe notes below.)

Notes

Here are the temperatures to cook lamb, depending on your preferences.

Rare: 115-120°F
Medium-Rare: 130°F
Medium: 135°F
Medium-Well: 145°F
Well Done: 150°F

NOTE: The USDA recommends cooking lamb to 145°F (63°C) for safety reasons. This will result in medium-well-done meat.

What type of wood to use

Use wood chunks or pellets of many different types of wood. Woods that work well are apple, cherry, hickory, maple, pecan, oak, and hickory.

Bone-in lamb leg

Cooking a bone-in lamb leg at a lower temperature of 225°F (107°C) will require a longer cooking time. The lamb leg will cook more slowly at this lower temperature, allowing for a tender and evenly cooked result. Generally, you can estimate the cooking time to be approximately 30-40 minutes per pound (450 grams) at 225°F (107°C).

Boneless leg of lamb

When cooking a boneless lamb leg at a temperature of 225°F (107°C), the cooking time will be significantly shorter than a bone-in lamb leg. As a general guideline, you can estimate the cooking time for a boneless lamb leg to be approximately 20-30 minutes per pound (450 grams) at 225°F (107°C).

However, with both boneless and bone-in, it’s important to note that cooking times can vary based on the specific size and shape of the lamb leg and the accuracy of your smoker or grill’s temperature control. It’s always best to use a meat thermometer to monitor the internal temperature of the lamb leg for doneness. For medium-rare, the internal temperature should be around 130°F (54°C), and for medium, it should be around 135°F (61°C).

After pulling meat from the smoker, it is crucial to allow to rest. This will bring the final temperature 5-10° higher.

Nutrition