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- What type of wood to use for smoking lamb?
- Smoked Lamb Leg Boneless vs Bone-in
- To Trim or not to Trim the Fat?
- Ingredients for Boneless Lamb Leg on the Smoker
- How to Smoke Leg of Lamb - Step-by-Step
- When is the Smoked Leg of Lamb done?
- Storing Leftovers and Reheating
- What Beer to Pair it With
- Sauces to Consider
- You Might Also Like
- Recipe
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. From special occasions and holiday meals to relaxed Sundays in the back yard smoking lamb meat delivers exceptional flavor.
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, pecan, 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.
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.
Also consider that if you do not remove the fat cap after the meat it is cooked you can always reserve some of it to use when reheating any leftovers.
Ingredients for Boneless Lamb Leg on the Smoker
As far as ingredients go, smoking a leg of lamb is a simple affair. The gamey flavor of the meat benefits from the smoke flavor, its own melting fat and of course the spice rub applied over its surface.
We use a simple mixture of black pepper, garlic salt, dried orgenao and kosher salt.
Herbs like fresh rosemary or fresh thyme are better suited for a sauce for lamb to be served with the smoked leg.
TIP: Use butcher's twine to keep a boneless lamb leg together if necessary.
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, chunks or pellets 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, garlic 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 grates/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. You can place a water pan or small bowl of water near the lamb meat to help keep it moist.
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 temp 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 foil 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.
Other favorite side dishes include green salads, tomato and cucumber Shospka salad, cous cous, beer braised potatoes, pasta salads.
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.
Storing Leftovers and Reheating
To store the leftover smoked lamb place it in an airtight container and store it in the refrigerator.
When you are ready to reheat it you can either wrap it in foil and slowly warm it up in a 300 F oven or simply use a skillet with a tablespoon or two of water over medium heat.
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 we 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.
Recipe
Smoked Leg of Lamb (Boneless of Bone-in)
Ingredients
- 2 ½ - 3 lbs boneless leg of lamb (about ¾ 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.
Tom Etheridge
I can't thank you enough for this recipe! I have made this more times now than I can count and I seriously doubt that I'll ever cook a lamb leg any other way from now on. It is juicy, savory, and complex in a way that I never imagined. I've extended this technique of using my smoker as a slow oven for other fresh red meat cuts as well to great success. Thank you so much for expanding my culinary repertoire!
Milena Perrine
We are so thankful for your comment and happy about your experiences!
Jackie
I’m making this in my new smoker!! How long should I cook a 6.5 pound leg of lamb and should I cook the pre boiled potatoes just as long? So excited to try this. I’m officially hooked.
Milena Perrine
It will take a good while, Jackie:) Depends on if bone-in and also what smoker temperature you actually maintain. Use a meat thermometer for best results. Because your lamb leg is on the bigger side, after the first 2 hours directly on the grates I would consider using the set-up explained in this recipe: https://www.craftbeering.com/smoked-lamb-chops/
You will place the leg of lamb on top of the rack over the potatoes and continue cooking the meat until done, but it will stay moist from the water evaporating beneath it, the drippings will flavor the potatoes (parboil them a bit before you place them on the smoker). Win-win. Hard to guess exactly how many hours total. Have available enough charcoal and wood/chips/pellets for 4-5 hours just in case.
Hans
I was amazed that smoking an entire leg of lamb is so easy. The flavor from a combination of hickory and apple was savory and sweet and the meat so tender. My whole family will be eating smoked lamb a lot more often now that I have honed my skills, hehe. Thank you for sharing the tips.
Tania
I am cooking a 10 pound bone in leg of lamb. Any idea on timing for that of I keep it between 225 and 250?
Milena Perrine
Tania, definitely keep it towards the higher end of the range, even up to 275 F. Depends on the fat content, but probably well upwards of 5 hrs.
Jeff
Has anyone tried smoking a butterflied leg of lamb? Would this same approach work or better to grill or roast? Thank you
Milena Perrine
Jeff, for a butterflied leg of lamb use the approach for smoking lamb chops - https://www.craftbeering.com/smoked-lamb-chops/
Works like a charm. And the cooking time is much shorter. You will spread out the meat over a rack fitted over a pan with liquid and it will stay moist as well. We always make the potatoes because they turn out amazing but it is not a requirement.
Jeff Cassarino
Thank you for the quick response! That recipe and pictures look amazing. I will use that for tomorrow’s Easter dinner, thanks again!
Soraya DaCosta
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
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
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
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!
Steve
What is the ratio of spices and how much for a 3 lb roast?
Milena Perrine
We do it to taste. Generally match the amount of salt with an equal amount of ground black pepper and oregano. For example, you can mix 1 tbsp of kosher salt with 1 tsp black pepper and 2 tsp of dried oregano. Taste and see if you want to alter the amount of any single ingredient (since the denisty of each as well as the brand of kosher salt matter). If your so mixed rub is not enough to apply over your leg of lamb, you can easily mix another batch of half the amount or double it:)
Tim
I am planning on making one for thanksgiving. 2pm lunchtime. When should I plan on getting 3pounder in the smoker? Thanks
Milena Perrine
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
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
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
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
Eric, it is not seared, the outside dries out from the smoke and develops a crust.
Rob
Where do I get those containers the potatoes are cooked in? What are they called?
Craft Beering
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
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
Agreed, smoked lamb leftovers are such a treat and can be enjoyed in so many delicious ways!
John Kunkel
I simply love smoking all my fav meats!
Ralph Giordano
Do you bast it? At all durning smoking?
CraftBeering
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
Where can one get the olive wood you used for the lamb
CraftBeering
Tim, you can find them here https://www.fireandflavor.com/collections/charcoal, but it looks like right now they are sold out (:
Marcus Packard
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
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
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
My husband loves to bust out his smoker, so I'm putting him on this delicious project 🙂 Looks fabulous!
CraftBeering
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
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
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!