Smoked Leg of Lamb

Want to transform an ordinary leg of lamb into the most talked-about dish at your table? Smoking is the secret that brings out lamb’s hidden sweetness while taming its unique flavor. We’ll show you how to prep, season, and smoke lamb to tender perfection. Giving you that beautiful pink medium center with a flavorful bark that’ll impress even the pickiest guests.

Most people fear lamb’s bold character, but smoking actually mellows those intense notes while adding complexity. The apple wood contributes subtle sweetness while the post oak adds structure and depth, enhancing the meat’s natural flavor without overwhelming it.

The Cut: Boneless Leg of Lamb

A boneless leg of lamb is a cut of meat from the top of the animal’s rear leg. It’s one of the richest and flavorful cuts of lamb, but because it is a working muscle, it requires a low and slow cook to become tender, just like braised lamb shanks.

From the whole leg of lamb, this lamb meat has the bone removed by the butcher. When the bone is removed, the meat is usually butterflied, meaning it is opened up and flattened out, making it easier to season with layers of flavors, roll, and cook evenly.

Removing the bone from a leg of lamb allows for more flexibility in cooking methods, such as grilling, roasting, or even slow cooking, like this smoker recipe. It also makes it easier to carve and serve the meat. A boneless leg of lamb roast, around 3-5 pounds, is also smaller than a bone-in leg of lamb, around 5-7 pounds.

However, this recipe and method work for both, so if you are feeding a large crowd, feel free to go with the bigger cut; but make sure to extend the cooking time.

Ingredients for Smoked Leg of Lamb Recipe

• Boneless leg of lamb – these are usually at the local grocery store around spring or the Easter season. If you can’t find one locally, check out our article on the best online meat delivery services for where we buy meat online.
• Salt  – we use kosher salt when cooking
• Dijon Mustard
• Fresh Rosemary 
• Fresh Garlic
• Olive oil – or your favorite neutral cooking oil
• Lemon zest 
• Pepper – we use freshly ground black pepper when cooking.

How to Smoke a Leg of Lamb

Prep the lamb

• For this boneless leg of lamb, start by removing the meat from the package and patting it dry with paper towels. If it’s already been tied for you by your butcher, you may want to snip the kitchen twine to expose more surface area to season. This can help with that ‘gamey flavor’ some people associate with lamb.
• Season the meat liberally with salt, and then combine the mustard, minced rosemary, minced garlic, olive oil, lemon zest, and pepper in a bowl to make a coarse paste. Cover the meat, roll it back up with the thin layer of fat on the outside, and tie it securely with butcher’s twine every 1 1/2 to 2 inches. Add smashed garlic cloves to the seams of the rolled meat for even more garlic flavor (or go even bigger with smoked garlic confit).
• Wrap the lamb in plastic wrap and let it marinate in the fridge for 12 to 24 hours.

Prep the smoker

• When ready to cook the lamb, prep your smoker for a temperature of 250 degrees. See our notes about smoker pellets and wood varieties below.
• Remove the lamb from the fridge and unwrap it and let it come to room temperature while the smoker preheats for 30 minutes.

Smoke the Lamb

• When the smoker has come to temp, add the boneless leg of lamb to the grill grates over a drip pan. Close the lid and smoke the lamb checking the internal temperature of the lamb after 2 hours and every 25-30 minutes until the lamb has cooked to 110-120 degrees (depending on your desired finished internal temp).
• Remove the smoked lamb from the grill and set aside. Then, adjust the air vents or turn the pellet smoker to the sear setting. Allow the grill to heat up to around 400-450 degrees F and return the lamb to the grill for a quick sear on all sides, about 3 to 4 minutes a side.

Rest, Slice, and Serve

• Remove the lamb from the grill and tent it with foil. Allow the smoked leg of lamb to rest for 10-15 minutes before carving.
• When ready to serve, snip the kitchen twine and remove it. Then, carve the roast into thin slices with a sharp knife for serving.

What to Serve with smoked leg of lamb

We love a variety of our favorite side dishes with the smoky flavor of this leg of lamb. It’s perfect with creamy mashed potatoes, smoked brussels sprouts, hearty Dutch oven mac and cheese, or keto creamed spinach. Fresh green beans and umami-loaded smoked mushrooms also go great with this.

Leftovers and reheating

Wrap leftover lamb tightly in aluminum foil and store in the fridge for 3 to 4 days. To reheat, slice off new portions and only reheat what you need to avoid drying out the lamb.

Reheat in an oven preheated to 325 degrees f, wrapped in foil with a touch of chicken broth or stock to retain moisture, until warmed through 10 to 12 minutes.

Use the leftover smoked lamb for a variety of dishes and easy dinners all week long. We love leftover lamb grilled cheese or making wraps out of it. Chopping it up for egg scrambles and over smoked baked potatoes. Like roast beef, the leftovers from this great recipe for Sunday Supper have many ways to be used up all week.

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