Smoked Leg of Lamb
While I usually make a smoked boneless leg of lamb, this recipe and smoking method can be used on a bone-in leg of lamb or other cuts of lamb, such as: Smoked Rack of Lamb, Lamb Lollipops Recipes, butterflied leg of lamb, smoked lamb shoulder, smoked lamb shanks or smoked lamb ribs.
As you may have already noticed, some lamb meat to have a gamey flavor. For a less gamey flavor, purchase American lamb. American-bred lamb has the mildest flavor, due to the diet and farming practices used when raising the cattle.
Lamb Seasoning
Our lamb seasoning recipe uses a simple, yet flavorful, fresh herbs marinade comprised of olive oil, garlic, fresh rosemary, Dijon Mustard, kosher salt and black pepper.
If you’re not into rosemary, fresh thyme (or a mix of both herbs) will taste just as lovely. I use this spice mix for all Lamb Recipes, including Sous Vide Leg of Lamb, as it allows the rich flavor of the meat shine.
If you prefer to use a marinade, I highly recommend my Lamb Chop Marinade recipe.
If you like a good lamb sauce, check out this Mint Sauce For Lamb.
How To Make
This boneless leg of lamb roast recipe can be made on any grill. We provide detailed instructions for all methods in the below recipe card. For beginners, here’s a quick cheat sheet for each type of grill:
Charcoal Grill – Pre-heat the coals until just washed over. Dump them on the far side (either left or right) of your grill and open the vents to 25%. Create smoke by placing wood chunks directly on the pre-heated coals. You want to maintain the temperature between 225 – 250°F.
Pellet Smoker/Electric Smoker – Pre-heat your grill to 225°F. Follow the manufacture’s instructions to get an even smoke.
Gas Grill – While you can utilize a gas grill, I don’t recommend it for long cook times like this lamb leg recipe requires. You’ll use a crazy amount of propane.
Click to see our list of 50 Best Things To Smoke In A Smoker.
Internal Temperature
According to the USDA, smoked leg of lamb should be cooked to an internal temperature of 145°F, almost a medium-well finish. Personally, that’s a bit overdone for my taste so I stick with medium. But you do you!
- Rare Lamb: 120°F (Final Pull temp is 110°F)
- Medium Rare Lamb: 130°F (Final Pull temp is 120°F)
- Medium Lamb: 140°F (Final Pull temp is 130°F)
- Medium Well Lamb: 150°F (Final Pull temp is 140°F)
- Well Done Lamb: 160°F (Final Pull temp is 150°F)
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For more cooking tips, visit our Lamb Temperature Chart guide.
Cooking Time
It’s hard to give an exact estimate for this smoked leg of lamb recipe as there are many factors to consider including the shape of the meat, size of the meat and even outdoor weather. These conditions apply whenever you’re making Grilled recipes.
As a guideline, plan 2.5 – 3 hours to smoke boneless leg of lamb to medium rare and 3 – 3.5 hours for bone-in leg of lamb or whole leg of lamb.
Wood Recommendations
When smoking leg of lamb, stick to a fruit wood, like cherry wood and apple wood as to avoid masking the flavor of the lamb.
Here are the ‘must have’ Smoker Accessories needed to make this smoker recipe:
Recipe Tips
- Always use a meat thermometer when cooking lamb. You want to cook based on temperature not time. Make sure to stick it in the thickest part of the lamb.
- Prepare the lamb by trimming the excess fat and silver skin prior to seasoning if your roast isn’t netted. If it does have a net, keep it on and skip trimming.
- Reverse sear to add a bit of crunch to the crust. It’s not necessary, but if you’re looking for the classic blackened exterior, reverse searing is the way to go.
- Slice thin and against the grain.
- Add this smoked leg of lamb to your list of Easter Recipes and Christmas Recipes ideas.
- Storage – store leftover lamb in an airtight container in the refrigerator for up to 4 days.
Side Dish Ideas
Here are our favorite side dishes to serve with smoked leg of lamb:
Wine Pairing Recommendations
I highly recommend sticking with a red wine when enjoying a boneless lamb leg. Pinot Noir, Syrah, Merlot or Red Bordeaux. For more options, check out my list of best wines with lamb.
This boneless lamb roast recipe was originally posted in November 2022, but it’s been updated to include additional text. The recipe and photos haven’t changed.
Smoked Leg of Lamb
Equipment
Ingredients
- 3-7 Lb Leg of Lamb, Bone-in or Boneless (*Note 1)
GARLIC HERB PASTE:
- 4 Large Garlic Cloves
- 2 Tbsp Chopped Fresh Rosemary (*Note 2)
- 1 Tbsp Olive Oil
- 1 Tbsp Dijon Mustard
- 1 Tbsp Kosher Salt
- 1 tsp Black Pepper
Instructions
- Add the garlic herb paste ingredients to a mortar and pestle and grind to make a paste. If you don't have a mortar and pestle use minced garlic cloves and a heavy knife to mash on a cutting board.
- Pat dry the lamb roast and trim any excess fat (if it doesn't have netting around it). Rub generously with the garlic herb paste.
SMOKE THE LAMB:
Pellet or Electric Smoker
- Pre-heat the smoker to 225°F. Add the wood chips to the smoker and place the lamb, fat side up, on the smoker rack.
- Smoke the lamb for 2.5-3 hours or until the internal temperature reads 120°F for medium-rare (or your preferred "pull" temp).
- Transfer the lamb to a cutting board, cover with foil and let rest for 15 minutes.
- The final temperature, after resting, will be 130°F (Medium Rare). Slice into 1/4" slices and serve.
Gas or Charcoal Smoker
- Pre-heat the smoker to 225°F. Add the wood chips and place the lamb, fat side up, on the smoker rack. Aim to keep the temperature between 225 – 250°F., if using a charcoal grill.
- Smoke the lamb for 2.5-3 hours or until the internal temperature reads 120°F for medium-rare (or your preferred "pull" temp).
- Transfer the lamb to a cutting board, cover with foil and let rest for 15 minutes.
- The final temperature, after resting, will be 130°F (Medium Rare). Slice into 1/4" slices and serve.