Smoked Leg of Lamb

Smoked Leg of Lamb (boneless) sitting on a chopping board with some sliced off to show the smoke ring. Smoked Leg of Lamb (bone in) sitting on a chopping board with some sliced off to show the smoke ring. A muscle of lamb leg is slice on a chopping board showing the smoke ring and pink moist center.
Recipe Origin Australia
Rating
Servings 8
Preparation 10 min 00:10
Cook 4 hours 04:00
Ready in 4 hours10 min 04:10
Difficulty Seasoned
Cooking Method Smoke
Ingredients Lamb Meat
Equipment BBQ Smoker
Recipe Type Dinner Main Dish
Share:
Smoked Leg of Lamb (boneless) sitting on a chopping board with some sliced off to show the smoke ring. Smoked Leg of Lamb (bone in) sitting on a chopping board with some sliced off to show the smoke ring. A muscle of lamb leg is slice on a chopping board showing the smoke ring and pink moist center.

Smoked Leg of Lamb

5 3 5 1

Bone in leg of lamb is traditionally a roast, but this smoked version is moist, tasty and totally worth a try.

None of the commercial rubs seem to create the flavors I am looking for so it is one of the rare times where I make my own which is heavy on herbs, rather than ground spices.

Once cooked this can be used as a main served with vegetables, or sliced thin and served in a taco with a parsley salad (tabbouleh).

Ingredients

Lamb Herb Rub

1 tablespoon kosher salt

2 teaspoons black pepper

1 teaspoon granulated garlic (not powder)

1 teaspoon thyme

1 teaspoon rosemary

1 teaspoon brown sugar

1/2 teaspoon paprika

The Lamb

1 bone in leg of lamb

2 tablespoons yellow mustard

Equipment

smoker

2 chunks fruit wood

Recipe Directions

  1. In a small bowl combine the salt, pepper, garlic, thyme, rosemary, sugar and paprika. Stir until well combined.

  2. Check the lamb, remove any large pieces of fat or silver-skin to expose the meat to apply the rub to.

  3. Rub a thin layer of mustard over the lamb. Sprinkle the lamb herb rub evenly over the whole piece of meat.

  4. Place in a smoker set at 250 degrees F (121 degrees C). Use a light fruit wood such as apple or cherry. Smoke for 4 hours or until the internal temperature is 150 degrees F (65 degrees C).

3 Comments

Malcolm

June 18, 2021
You don’t mention weight of lamb in your recipe smoking? You mention to cut Fat off, that’s the best part of Lamb, I dislike buying Lamb and all the fat cut off, irks me, I don’t care about calories, The fat on any meat is tastiest.

Leneah

February 22, 2020
I made two of these for my family and they were amazing some of the best lamb we have ever eaten!

Robert Blazek

May 12, 2019
I just did this for Mother's Day. Massive hit with my wife and daughter. We'll be doing this again!!

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Recipe Origin Australia
Rating
Servings 8
Preparation 10 min 00:10
Cook 4 hours 04:00
Ready in 4 hours10 min 04:10
Difficulty Seasoned
Cooking Method Smoke
Ingredients Lamb Meat
Equipment BBQ Smoker
Recipe Type Dinner Main Dish
Share: