A smoked leg of lamb is a delicacy that is surprisingly easy to prepare. Once you taste it this can easily become your go to smoked leg of lamb recipe.
Go straight to the Recipe Card or
Read on for relevant tips and step-by-step pictures (2 mins)
What type of wood to use for smoking lamb?
You can smoke a leg of lamb with equally good results using hardwoods such as apple, cherry, maple, hickory and oak. Most commonly you would add wood chunks or wood chips to heat producing lump charcoal or briquettes to impart a smoky flavor.
This time around we relied solely on olive wood briquettes. We tested a new product sent to us by Fire & Flavor.
Overall we were impressed by the even and very clean burn of the olive wood briquettes (our first time using) in addition to the consistent temperature they delivered on a cold autumn day.
On top of that their very pleasant light smoke imparted a subtle floral and herbal flavor and there was no need to add wood chips.
Smoked Lamb Leg Boneless vs Bone-in
Leg of lamb is typically sold split in two – the lower shank end and the upper, fattier sirloin end. Go for the latter if you can as due to its shape it cooks more evenly and is easier to carve.
Then consider if you want the bone-in or not. Your decision could be as simple as whatever is available at the meat department where you shop. Or driven by the basic pros and cons of boneless vs bone-in leg of lamb.
Generally, smoking a boneless leg of lamb takes less time than a bone-in leg.
We smoked a boneless piece of meat this time around. When the bone is removed the cooking time is shorter, the meat cooks more evenly and it is much easier to slice later on as you won’t need to ‘dance’ around a bone.
On the flip side a bone-in leg is thought to become a bit more flavorful during slow cooking and smoking. (Chris thinks this is difficult to determine with absolute accuracy:). But it does take longer to smoke and carving it is trickier.
Boneless Leg of Lamb
To Trim or not to Trim the Fat?
We are in favor of leaving the fat on top of the leg of lamb. As it slowly melts away during cooking fat contributes deep flavor without which the lamb meat will not taste as good. Fat also gives texture as it permeates the lamb meat and makes it incredibly tender and juicy.
Why give up on the succulent and way more flavorful meat in result? You can always choose not to serve the fat once the leg of lamb is sliced. We also leave it on for a smoked rack of lamb.
How to Smoke Leg of Lamb – Step-by-Step
- Set up your smoker as per the manufacturer’s instructions and get the temperature up to 225 – 250 F. Add your choice of wood chips or chunks also as per the instructions of the manufacturer.
- Rub the lamb with your choice of seasonings. (We kept it simple because we really wanted the meat to showcase the delicate olive wood aromas. Just some kosher salt, pepper and a bit of dry oregano, all to taste). Rub all sides liberally, including the fat cap if you chose to keep it.
- Place the lamb directly onto the grill/smoker rack, fat side up as seen above. Replenish the charcoal and smoking wood chunks as needed to continue smoking in the 225 – 250 F range.
TIP: Be sure to completely thaw the lamb and bring it to room temperature before smoking it.
When is the Smoked Leg of Lamb done?
The internal temperature of the meat is more important to take into consideration than its weight and the smoking time. Use a meat thermometer to determine doneness.
A smoked leg of lamb is cooked medium-rare when the internal temperature registers just over 135 F.
At higher than 145 F it gets into medium territory and will begin to slowly dry out. Once the lamb reaches the appropriate internal temperature remove it from the smoker, place it on a cutting board and let it rest for about 10 minutes.
- You can drape it loosely with aluminum sheet to keep it warm.
- Once the meat has rested carve it and serve immediately while it is still warm and juicy.
We also smoked baby gold potatoes and some fresh ricotta cheese (this Smoked Ricotta recipe) to serve with the leg of lamb.
The smoke contributions of the olive wood briquettes were more prominent with the potatoes. Potatoes really lend themselves great to smoking, even the lightest of flavors seem to get amplified. Stoked to have tried olive wood briquettes.
TIP: If you decide to smoke potatoes it is very helpful to parboil them first, before you load them into the grilling baskets. They will cook faster.
If you are planning to smoke the lamb without removing the fat (we hope so) consider that after it is cooked you can always reserve some of it to use when reheating any leftovers.
TIP: Even if you have just a bit of the lamb left over plus the reserved fat – slicing the meat thin and pan searing it with that lightly smoky fat makes for great crispy lamb meat for gyros. Tried and true and we recommend it! Even if you only get to make one gyro:)
What Beer to Pair it With
Of course Chris and I always have craft beer on the mind. So many options for smoked leg of lamb!
We personally favor lighter-bodied styles and especially like pilsners for their dry and crisp finish. In this particular instance we had one brewed in the more balanced Bohemian style with Noble hops – Soulcraft Brewing Sticky Pils. Very crushable while waiting for the lamb to cook and very well suited aromas and flavor wise for the mild floral and herbal smokiness of the meat.
Other sessionable styles to consider:
- dry-hopped pale ales or IPAs
- Kolsch
- American blonde ales
- Bavarian or Czech pilsner, Munich helles
Sauces to Consider
The fresh notes of herbs like thyme, rosemary or mint in combination with olive oil, dijon mustard, lemon juice and spices can come together to create various delicious sauces to be served alongside lamb leg. Consider this collection of Sauces for Lamb to find a recipe that speaks to you.
You Might Also Like
Braised Lamb Shanks with Gravy
Lamb Chops in Oven with Honey Dill Mustard Sauce
Lamb Marinades – a Recipe Collection
Smoked Oysters
Lamb Shoulder Roast
Smoked Leg of Lamb (Boneless of Bone-in)
Boneless or bone-in smoked leg of lamb - tender, juicy meat with pleasant smokiness.
Ingredients
- 2 1/2 - 3 lbs boneless leg of lamb, (about 3/4 lb more if bone-in)
- coarse salt (sea or kosher) , to taste
- black pepper, ground , to taste
- dried oregano, to taste
- your choice of smoking wood chunks or chips, (apple, cherry, maple, hickory and oak will work well)
Instructions
- Set up your smoker as per the manufacturer’s instructions and preheat to 225 – 250 F. Add your choice of wood chips per the specifications of the manufacturer.
- Liberally rub all sides of the lamb with seasonings blend. Either mix one with salt, pepper and oregano (all to taste) or use your favorite.
- Place the lamb directly onto the grill/smoker rack, fat side up. Smoke. Replenish the charcoal and smoking wood as needed to continue smoking in the 225 – 250 F range.
- Smoke until the internal temperature of the leg of lamb registers in the 140 - 150 F range. This is medium-rare going on medium. If you prefer it more done, leave it a little longer.
- Transfer the lamb onto a cutting board and let rest for 10 minutes. You may loosely tent it with aluminum foil to keep it warm.
- Carve and serve immediately.
Notes
We recommend a dry rub, especially if the leg of lamb has a nice fatty layer on the top. Use your favorite one.
Note that the cooking time is approximate. When smoking leg of lamb doneness is determined solely by the internal temperature of the meat. Be sure to use a food thermometer. We recommend 135 F for medium-rare. Continue smoking if you need it to be cooked more.
Nutrition Information:
Yield: 6 Serving Size: 6 peopleAmount Per Serving: Calories: 526Cholesterol: 161mgSodium: 131mgCarbohydrates: 0.8gProtein: 40.3g
Soraya DaCosta says
I’m considering smoking a leg of lamb for Xmas dinner. Wondering if I should marinate overnight or if it’s not needed. If marinating, what should the mix be made of?
Milena Perrine says
Soraya, you really do not need to marinate leg of lamb before smoking it but you certainly can if you’d like. We have a number of marinade for lamb recipe options here: https://www.craftbeering.com/lamb-chop-marinade-recipes/
I would go with the Very Rosemary one or the Mediterranean. Overnight would be ideal, if your leg of lamb has a thickish fat cap do score it in that area so that the marinade can penetrate to the meat’s surface. Rub away the marinade before smoking (smoke adheres best to a dry surface and rub with salt, pepper and dry rosemary or oregano. Good luck!
John L says
Hey guys! I’m trying your recipe for the first time and thought I’d share my plans to see what you think.
I have a traditional Weber grill and will use a charcoal perimeter snake with apple wood pellets. The snake will run 3/4 of the around and will be extended as needed. Depending the bark development I may wrap the roast in foil for part of the smoke.
So with the charcoal and apple smoke, what would you recommend for sauces. We have done apple mint jelly for lamb roasts, but I suspect this flavor difference may be better with something else. Thoughts?
Milena Perrine says
Hi, John, thank you for getting in touch. Your plan for smoking lamb leg sounds so good! Will be delicious and tender, you cannot beat the flavor of smoked lamb. We have a recipe collection with Sauces for Lamb. Check it out, something might speak to you. Personally, I would make chermoula or ladolemono sauce where I go easy on the lemon juice but definitely add oregano and some garlic. Yogurt sauce is always great too, especially if you fold in a bit more extra virgin olive oil and add oregano for extra fruity and savory notes. All three of these taste very fresh and have very low effort and time demands. Good luck!
Tim says
I am planning on making one for thanksgiving. 2pm lunchtime. When should I plan on getting 3pounder in the smoker? Thanks
Milena Perrine says
Tim, no longer than 3 hours if you are able to maintain the temperature in the 225-250 F range, could only be 2 1/2 hours. Depends on the cut. If you go a bit higher, like 275-300 F it will cook even faster. I’d have everything ready to go by 10 – 10:30 am and cook from 10:30-ish or 11 until medium rare, then allow to rest in a warm area (indirect heat or near smoking box, tented) Goal is to stay warm but not continue cooking past medium if you are done early. You could quickly sear the outside with the fat cap over hot gas grill or in cast iron skillet with a bit of olive oil just before serving (not longer than 1-2 mins so it stays moist). Just for more appetizing looks and nice smell right as you serve.
Dave says
Hey guys!
I usually rest my smoked meats (pork butts and brisket) much longer than ten minutes. I wrap in old towels, and leave the meat in a yeti cooler (no ice). Having never smoked a lamb leg before, just wondering if you’d recommend a longer rest time than ten minutes?
Milena Perrine says
Dave, sounds like you are good at smoking proteins! Usually, the longer the rest, the better. Since you are keeping it warm with your method it should turn out juicy and simply delicious!
Eric says
I’m sure it’s delicious but I’m confused.
That leg of lamb looks seared but that’s nowhere in the recipe.
Milena Perrine says
Eric, it is not seared, the outside dries out from the smoke and develops a crust.
Rob says
Where do I get those containers the potatoes are cooked in? What are they called?
Craft Beering says
Hi, Rob, thanks for your question. They are called grilling baskets. I had bought ours at Bed, Bath and Beyond years ago, but just found similar ones on Amazon for reference. Here are links: https://amzn.to/3BeDril or this different model https://amzn.to/3Lss76Z
One thing to keep in mind is that you should par boil the potatoes before you load them into the baskets because otherwise they will take forever to cook through.
Chris says
Hi ive done many smoked lamb legs and they always come out awesome.
We always buy a larger leg so we get enough leftovers to make a lamb pie for the next nights dinner.
They turn out so bloody tasty.
Craft Beering says
Agreed, smoked lamb leftovers are such a treat and can be enjoyed in so many delicious ways!
John Kunkel says
I simply love smoking all my fav meats!
Ralph Giordano says
Do you bast it? At all durning smoking?
CraftBeering says
You shouldn’t need to baste it, Ralph especially if the fat cap left on top is a more generous one. As it renders it moistens the meat and infuses it with flavor, the same applies to the connective tissue which liquefies and is absorbed by the meat.
Tim says
Where can one get the olive wood you used for the lamb
CraftBeering says
Tim, you can find them here https://www.fireandflavor.com/collections/charcoal, but it looks like right now they are sold out (:
Marcus Packard says
Did you guys ever post that smoked ricotta recipe? I’m going to be smoking a leg of lamb this week, and was really interested in the pairing. Couldn’t find it with a casual search.
CraftBeering says
Marcus, the smoked ricotta somehow went to the back of the posting schedule. I will try to get it posted by Friday this week and update the link from here.
Dawn - Girl Heart Food says
I really enjoy lamb, but ya know I’ve never smoked it! Well, hubby hasn’t (he usually uses the smoker in our home), lol. I bet it really imparts a delicious flavour and I’m sure that the lamb would be delicious on ALL the things!! And smoked ricotta? Yes please! I bet that would be so good on a crostini or with this lamb as a wrap. You are seriously making me hungry right now 😉 Going to your page to Pin asap!
Jennifer @ Seasons and Suppers says
My husband loves to bust out his smoker, so I’m putting him on this delicious project 🙂 Looks fabulous!
CraftBeering says
Thank you, Jennifer! Yes, definitely request some smoked leg of lamb from your husband:) The potatoes too…absolutely delicious, we need to remember to smoke potatoes more often.
Kelsie | the itsy-bitsy kitchen says
I’ve never actually smoked anything, but my father is kind of obsessed with his smoker. I’m sending him this recipe! Your upcoming post about smoked ricotta has me intrigued though–I might need to get myself a smoker just for that!
CraftBeering says
Ha! Funny:) There is a way to smoke the ricotta without a smoker in the oven! It is coming up in a week’s time. Thank you, Kelsie!