Smoked Leg of Lamb resting before carving.
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5 from 1 vote

Smoked Leg of Lamb

Boneless or bone-in smoked leg of lamb - tender, juicy meat with pleasant smokiness. 
Prep Time10 mins
Cook Time3 hrs
Resting Time10 mins
Total Time3 hrs 10 mins
Course: Main Course
Cuisine: American
Servings: 6 people
Calories: 526kcal
Author: CraftBeering


  • 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)


  • 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.


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 145 F for medium-rare. Continue smoking if you need it to be cooked more.