Smoked Boneless Lamb Leg

How to smoke a leg of lamb, including a butterflied boneless lamb leg. Tips on keeping it moist, developing a spectacular smoke ring and temperatures for medium-rare meat or fully cooked, flavor permeated meat.

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Course: Dinner, Lunch

Cuisine: American

Prep Time: 10

Cook Time: 3

Total Time: 3 20

Servings: people

Calories: 526kcal

Author: Milena Perrine

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

Smoked Boneless Leg of Lamb, Medium-Rare

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 a 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 135-140 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.

Smoked Butterflied Leg of Lamb, Cooked Through & Tender

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 butterlied lef of lamb with kosher salt and pepper.
Place the seasoned butterflied lamb leg directly onto the grill/smoker rack, fat side up. Place a pan of water underneath it. Alternatively see How to Keeo It Moist section in the post for two other ideas.
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 195 F (there will be a stall arounf 160 F, do not worry) .
Once at 195 F remove to a cutting board and allow to rest about 10 minutes befoe you slice it. Have a small bowl of extra virgin olive oil and a small brush handy in case the ends are drier and you want to brush them as soon as they have been carved. The lamb leg should dismplay a gorgeous smoke ring as you slice it.

Notes

A butterflied leg of lamb runs the risk of getting dry quickly, especially if the intention is to cook it to 195 F. These options all help to keep it moist: a water pan placed underneath the meat OR mop every 30-35 minutes; you can use apple cider vinegar and water in 1:1 ratio OR water and Worcestershire sauce in a 2:1 ratio, so that you do not distract from the meat's flavor OR place the butterflied leg of lamb onto a wire rack fitted over a pan full of water such as we demonstrate in this smoked lamb chops recipe. This is a really ingenious way to keep meat moist and collect its drippings while smoking, so we usually put potatoes in the pan too, they turn out amazing.

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