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Lamb Barbacoa | Low and Slow Smoked Leg of Lamb | Kita Roberts GirlCarnivore.com

Lamb Barbacoa | Low and Slow Smoked Leg of Lamb

Nothing is as tempting and low and slow cooked meat. The flavors you can get with a good smoke are unlike anything else. And this leg of lamb proves just that! 
Course Main Course
Cuisine barbeque
Prep Time 10 minutes
Cook Time 9 hours
15 minutes
Total Time 9 hours 10 minutes
Servings 10
Calories 416kcal


  • 1 10 lbs leg of American lamb bone removed

For the Lamb Rub

  • 1 tbs Cumin
  • ½ tsp Oregano
  • ½ tsp Coriander seed
  • ½ tsp Cinnamon
  • ¼ tsp Chili powder
  • Salt and pepper
  • 1 12 oz light beer

For Garnish

  • Salsa verde
  • pickled red onions
  • limes sliced
  • avocados sliced
  • corn tortillas


  • Combine the rub ingredients in a small bowl and rub liberally all over the leg of lamb, being sure to get in between the seams.
  • Prep your smoker and wood chips for 210 - 225 degrees F. 
  • Smoke the lamb for 8 - 10 hours, or until the lamb temperature is between 185 and 190 and the lamb slices easily. 
  • When safe to handle, shred the lamb. 
  • Arrange the shredded lamb in a foil baking pan, pour in the beer, cover with foil and steam over low heat until the fat and cooking liquid have combined and are reduced by half.
  • Serve with the salsa verde, homemade pickled red onions, lime wedges, avocado, and corn tortillas for a down home barbacoa bar.


Calories: 416kcal | Carbohydrates: 1g | Protein: 64g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 201mg | Sodium: 198mg | Potassium: 926mg | Vitamin A: 30IU | Calcium: 27mg | Iron: 6.1mg