How to Smoke a Leg of Lamb

Smoked lamb leg

Smoking lamb is an excellent way to get more flavor out of this juicy cut of meat. With a little prep and some specific techniques you can make sure your next smoked leg turns out great!

To begin, choose a large cut of lamb. A bone-in or boneless leg works well for smoking.

How do I smoke a lamb leg?

Smoking a leg of lamb can be a fun way to change up traditional roasts. It’s a delicious and moist dish that can be enjoyed as a main or served with a side of your choice.

It takes just a few minutes to prep and it’s easy to pull out of the smoker when guests arrive. Pair with a simple couscous salad or any type of Whole30 potato side like slow cooker mashed potatoes, roasted herb mustard potatoes or dairy-free scalloped potatoes.

A smoked lamb roast is a stunning centerpiece for any holiday dinner. It’s a flavorful and tender dish that doesn’t require long cook times.

The most important thing to remember is to smoke it low and to give it a rest after cooking. This will allow the juices to redistribute throughout the meat.


Smoking lamb is a great way to make a delicious holiday dinner that’s easy on the wallet. It’s also a versatile meat that can be used in a variety of dishes.

The key to smoking a leg of lamb is to choose the right cut. A large cut, such as a leg of lamb or a shoulder will give you juicy, tender smoked meat.

Use a reliable leave-in meat thermometer to ensure the lamb is cooked to your desired doneness. Cooking time will vary depending on the size of your lamb, whether it is bone-in or boneless, and the amount of fat in the meat.

Prepare your smoker with wood chips or pellets according to the manufacturer’s instructions and preheat it to around 225degF. Place the seasoned lamb onto the rack of your smoker and close the lid.


Smoking lamb is a great way to get that smoky, wood-roasted flavor into the meat and keep it tender and juicy. It is also a perfect meat to serve with a variety of side dishes, like roasted vegetables and rice, that will compliment the flavor profile of the lamb.

To achieve the best results, smoke your lamb at a lower temperature than you would for other cuts of meat. This will decrease the temperature gradients in your smoker and help your meat cook more evenly throughout its entire length.

Your cooking time will vary based on several factors, including the size and weight of your lamb leg. It is important to use a meat thermometer and check the internal temperature in the thickest part of your lamb to know when it is done.

Ideally, you’ll want to remove the lamb from the smoker when it reaches an internal temperature between 135°F and 145°F for medium rare or 155°F for well-done. Once it’s cooked to that point, let it rest for a few minutes before carving.


Smoking lamb is a wonderful way to add a little bit of flair to this classic dish. It’s also a great way to serve a crowd and impress your guests.

A smoked leg of lamb is easy to prepare, and it’s incredibly tender and juicy. It’s also a fantastic choice for a special dinner party because it’s so flavorful!

During the smoking process, make sure to use a strong-flavored smoke wood. Hickory is the traditional choice, but Apple wood or Mesquite work well too.

Once you’ve smoked the meat, you can then sear it on the grill to create a crusty exterior and develop some charred bits for added flavor.

To ensure your smoked lamb turns out great, choose a large cut and keep an eye on the temperature while smoking. You’ll want to remove it from the smoker when the internal temperature reaches 145 degrees F for medium rare, which is easily done with an instant-read thermometer.

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