Smoked Leg of Lamb

9 reviews

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Smoked Leg of Lamb is an amazing way to enjoy the taste of lamb. This recipe marinates the lamb for up to 24 hours in a lemon mint marinade, giving it a fresh, herbaceous flavor.

smoked leg of lamb on a wooden cutting board with three slices laying in front of the roast

Smoked Whole Leg of Lamb

I’ve had quite a few followers requesting this recipe for a while, and I don’t blame them. Smoked whole leg of lamb is extremely tender, delicious, and a great way to feed a family or group of friends. Additionally, my recipe is easy and straightforward, so you can feel confident that your lamb will turn out great.

When purchasing a leg of lamb, it is often separated into two cuts. The first is the upper portion that is a nice, fatty sirloin. The second is the lower shank portion. I purchased a boneless sirloin from Costco, as it is more uniform (which means more even cooking), and it has oodles of flavor.

While lamb has a mildly gamey flavor, the herb marinade in this recipe really cuts through the gaminess and makes it taste fresh and delicious. If you’ve never had lamb before, this is a great recipe to try out. In fact, my 11-year-old daughter absolutely LOVES this recipe and asks for it often. If a pre-teen is a fan, hopefully you’ll be too!

Smoked Boneless Leg of Lamb

This recipe uses a boneless leg of lamb, and I highly recommend you also purchase boneless for your smoke. If you purchase this from your local butcher, ask them to tie it roast-style before you head home. Even though you can smoked a bone-in leg of lamb, I find smoking boneless is easier, faster, and more convenient.

If you purchase your boneless leg of lamb and it is not tied, you can do it yourself using butcher twine and wrapping tightly around the lamb prior to marinating.

To marinate you lamb: Combine all ingredients for the marinade in a large zip-top bag and add the leg of lamb. Lightly massage to evenly distribute the marinade over the lamb. Place the marinating lamb in the refrigerator for 8-24 hours.

marinated leg of lamb on the grill grates of a smoker.

How to Smoke a Leg of Lamb

Now that you have your leg of lamb tied, and it’s been marinating in the fridge for a while, you’re ready to get it in the smoke! Follow these instructions on how to smoke a leg of lamb for the best results. All you have to remember are the 3 S’s: smoke, sear, and serve.

  1. Smoke. Preheat your smoker to 225 degrees F. I recommend using pecan for this smoke as it gives the lamb a gorgeous flavor without being overpowering. Remove the leg of lamb from the marinade, and place it directly on the grill grates of your smoker. Close the lid, and smoke the lamb for approximately 3-4 hours, aiming for an internal temperature 130 degrees F (for Medium doneness). I do not recommend cooking lamb above medium because the lamb will begin to dry out and not taste as juicy and flavorful.
  2. Sear. Increase the heat on your grill to 400 degrees F. Continue to cook the leg of lamb until the internal temperature reaches 135-140 degrees F. This sear helps to crisp the exterior and give it a gorgeous golden crust.
  3. Serve. Remove the lamb from the grill to a serving platter. Allow the lamb to rest for 15-20 minutes before removing the twine, slicing, and serving.

How Long to Smoke a Leg of Lamb Per Pound

It will take approximately 3-4 hours to fully smoke a 5-7 pound boneless leg of lamb to Medium doneness with the smoker running steady at 225 degrees F. You can estimate approximately 30 minutes per pound of lamb for total smoke time.

Remember that cooking to time is not an accurate estimation of a meat’s doneness, as many factors will affect how long it takes to fully cook your lamb. Allow yourself some leeway in time, and always, always use a reliable meat thermometer to track the temperature of your meat while it is smoking.

whole marinated and smoked leg of lamb on a wooden cutting board next to a half a lemon, fresh herbs, a knife and a fork

What Sides to Serve with Lamb?

Since lamb is a slightly fancier fare at the dinner table than your typical steak or roast, I recommend serving it with some veggies and bread that pack an extra flavor punch. Check out a few suggestions below to plan your perfect lamb dinner.

Grilled Artichokes with Lemon Garlic Aioli
Asiago Cheese Pull Apart Bread with Tomato Leek Sauce
Grilled Carrots with a Balsamic Glaze

Smoked Leg of Lamb Recipe

Follow the recipe below and let’s make something delicious! I’m all about helping you make better BBQ, feed the people you love, and become a BBQ hero. If you want to see more of my recipes, tips, and behind the scenes action, follow along on my social channels. You can find me on InstagramFacebook, and YouTube!

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Smoked Leg of Lamb

By: Susie Bulloch (heygrillhey.com)
4.78 from 9 votes
Smoked Leg of Lamb is an amazing way to enjoy the taste of lamb. This recipe marinates the lamb for up to 24 hours in a lemon mint marinade, giving it a fresh, herbaceous flavor. 
Prep Time15 minutes
Cook Time4 hours
Marinade Time8 hours
Total Time12 hours 15 minutes
Servings8 people

Video

Ingredients
 

  • 1 5-7 pound boneless leg of lamb tied

Lemon Mint Marinade

  • ¼ cup olive oil
  • ¼ cup white wine
  • 6 cloves garlic
  • 2 Tablespoons fresh mint chopped
  • 2 Tablespoons fresh rosemary chopped
  • 2 Tablespoons fresh thyme chopped
  • juice and zest of 2 lemons

Instructions
 

  • Marinate the lamb. Combine all ingredients for the marinade in a zip top bag. Add the leg of lamb to the bag and massage to evenly distribute. Place the bag in the refrigerator and allow the lamb to marinate overnight for 8-24 hours.
  • Preheat the smoker. Preheat your smoker to 225 degrees F. I recommend using pecan wood for this smoke.
  • Smoke the leg of lamb. Remove the lamb from the marinade and place it directly on the grill grates of the smoker. Close the lid and smoke for approximately 3-4 hours or until the internal temperature of the lamb reaches 130 degrees F (for medium doneness).
  • Sear. Increase the heat on the grill to 400 degrees F and finish cooking the lamb until the internal temperature reaches 135-140 degrees F (for medium). This will give the lamb nice crispy edges for a fantastic finish.
  • Rest and serve. Remove the lamb from the grill to a serving platter. Rest for 15-20 minutes. Remove the twine from the leg of lamb, then slice and serve.

Nutrition

Calories: 301kcal | Carbohydrates: 2g | Protein: 37g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 114mg | Sodium: 112mg | Potassium: 548mg | Fiber: 1g | Sugar: 1g | Vitamin A: 151IU | Vitamin C: 4mg | Calcium: 26mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About

FOUNDER/BBQ BOSS LADY

Susie is the BBQ Brain behind the Hey Grill Hey website. Her passion for smoked meats and developing fun, new recipes have landed her on the Food Network, cooking turkeys with Shaq, and on a couple of Guinness World Records. When she’s not grilling, she is hanging out with Todd and their three kids, preferably outdoors!

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Reader Reviews

41 Reviews

  1. Mike says:

    I don’t eat lamb often but after using this recipe it will be on the menu more often. First time smoking lamb and it was awesome! Will keep this recipe for sure.

  2. Mark Fohey says:

    I’ve smoked a lot of different meats but never lamb. Making it for Easter for a family gathering. Looking forward to it.

  3. Sameer says:

    Is there a substitute for the white wine?

    1. Sean Spicer says:

      You can use apple juice with a little bit of apple cider vinegar to cut the sweetness and add acidity.

  4. Matt says:

    Just finished this cook and am eating it, I used a leg just under 5 pounds…it turned nice and tender. Only thing is even with almost double the mint flavor is not present. Next time we do it will try even more…otherwise this turned out great.

  5. Kenneth Rogman says:

    I have a weber 3 burner propane grill (16 years old and still going strong). When you say put on the grill, would that be indirect for me, and not directly over the heat? That is the way I usually “smoke” my meats (beef chicken etc.) I have enjoyed MANY of your receipts, and feeling the need to check if this is correct.Thank you.

    1. Hey Grill Hey says:

      You are correct! Indirect is the way to go!

  6. Paul says:

    Would you use the same recipe for a lamb shoulder?

  7. Channa Lee says:

    So I needed a recipe for leg of lamb as my hubby wanted it for his bday. I don’t eat lamb so we don’t have it very often. He won’t let me make it since I don’t like it. I have to say this was a huge hit. He and his mother just loved it. And while I did sample it because well, I always try something I make. It was good. I still don’t like lamb, I just don’t care for the flavor…I am a beef girl all the way. I will definitely make this again for him. I also made your bacon wrapped asparagus and it was great.

  8. Michael A says:

    First time commentator, long time recipe user haha:
    Do you let your lamb leg come to room temperature first or do you place in on the smoker straight from the marinade in the fridge?

    1. Hey Grill Hey says:

      Thanks for following along! I go straight from the fridge to the smoker. The low temps of the smoker help the meat come up to temp evenly and the cold meat actually attracts smoke better.

  9. Rick says:

    Any sauce recommendation on this dish? Maybe finish with a garlic/butter/white wine sauce? Or is it not needed?

  10. David says:

    I was not able to get a boneless leg. Any cooking time recommendations for a 7 lb bone-in leg of lab?

    1. Rachael Biggar says:

      I’d be interested in any suggestions as well! We butchered our own lamb and are planning to smoke bone-in for Easter.

    2. Travis Swartzendruber says:

      I would be too! I tend to end up getting gifted a lot of things like this (its a problem i know!) so don’t have an option to have them take it out and i haven’t gotten my skill up to that level yet.