Smoked Leg of Lamb

A muscle of lamb leg is slice on a chopping board showing the smoke ring and pink moist center.

A leg of lamb is traditionally roasted but this smoked version is moist, tasty, and totally worth trying. Smoking lamb offers another flavorsome way to prepare this meat.

There are limited commercial lamb rubs available so to get the best flavor out of the lamb this recipe includes a custom rub that has a lot more focus on the herbs than those rubs used on other meats.

Once cooked the lamb can be used as a main served with vegetables, or sliced thin and served in a taco with a parsley salad (tabbouleh). The lamb may be bone-in or have the bone-out, depending on what is available for you to buy.

Swipe to see all photos
A boneless and trussed lamb almost finished smoking sitting on grill grates.
The lamb may be boneless and trused to gether like this one photographed, or sill with the bone in.
Smoked Leg of Lamb (bone in) sitting on a chopping board with some sliced off to show the smoke ring.
Cooking the leg of the lamb with the bone in allows it to keep the more traditional shape.
Plate with slices of smoked lamb and broccoli on it.
The smoked lamb can be served with traditional barbecue sides or traditional roast sides as both pair well.
A raw leg of lamb prepared with a mustard slather and rub, as well as being trussed is sitting on a grill grate.
A mustard slather is placed on the lamb before being topped with a moderate amount of the homemade herb rub.
A muscle of lamb leg is slice on a chopping board showing the smoke ring and pink moist center.
Unlike some other smoking a leg of lamb is cooked to a steak type temperature creating a pink medium result similar to a steak.

Smoked Leg of Lamb Recipe

3
reviews
A muscle of lamb leg is slice on a chopping board showing the smoke ring and pink moist center.
A smoked leg of lamb is traditionally a roast, but this smoked version is moist, tasty, and totally worth a try. Serve as a main or part of a taco.
Preparation 10 minutes
Cook 4 hours
Ready in 4 hours 10 minutes
Servings 8 Servings
CourseDinner
InfluenceAustralian
DifficultySeasoned
MethodSmoke

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

  • 6 pound leg of lamb (boned or bone in)
  • 2 tablespoons yellow mustard

Equipment

  • smoker
  • 2 chunks fruitwood (apple and/or cherry)

Directions

Lamb Herb Rub

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

The Lamb

  • Preheat a smoker to 250 degrees F (121 degrees C). Add two pieces of fruitwood.
  • Check the lamb, remove any large pieces of fat or silver skin to expose the meat to apply the rub.
  • Rub a thin layer of mustard over the lamb. Sprinkle the lamb herb rub evenly over the whole piece of meat.
  • Place the lamb in the preheated smoker. Smoke for 4 hours or until the internal temperature is 150 degrees F (65 degrees C).
  • Rest the lamb for 10 minutes then slice and serve.

Nutritional Information

Sodium: 1047mgCalcium: 20mgVitamin C: 1mgVitamin A: 27IUSugar: 1gFiber: 1gPotassium: 639mgCholesterol: 137mgCalories: 281kcalMonounsaturated Fat: 4gPolyunsaturated Fat: 1gSaturated Fat: 3gFat: 10gProtein: 44gCarbohydrates: 1gIron: 4mg

More Lamb Recipes

Dutch Oven Roast Lamb

There is nothing like a roast cooked in a Dutch oven. Because of the cooking properties of the Dutch oven,…

by Ben Arnot

Popular Recipe Ideas

Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
fire background
Signup to our newsletter today!

Leave a Comment

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

Comments

  1. 5 stars
    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.

    1. Typically fat is cut off meat when smoking so the smoke has direct contact with the meat and a smoke ring can be formed. It can however be left on if that is your preference.