Smoking a leg of lamb is a fun weekend activity in the Spring and Summer. Invite some friends and make it a party because everyone will devour this delicious lamb.

Rare leg of lamb sliced on a wooden board. — Smoked Leg of Lamb

Why smoke it?

Smoking adds a unique flavor to the lamb, which is delicious has a wonderful texture. The low and slow cooking process is mostly hands-off, so it is great for a backyard party where everyone enjoys games and fun.

Bone-in or boneless?

Bone-in generally produces a nicer texture, juiciness, and flavor, but cooking takes longer. Boneless lamb leg is much easier to slice.

Ultimately, the choice between bone-in and boneless lamb leg depends on personal preference, what is locally available, and the specific recipe you plan to use. Both options can yield delicious results.

What you need

Lamb Leg: bone-in or boneless leg will both create a delicious meal.
Mustard: Either yellow mustard or Dijon mustard will help the rub adhere to the outside of the meat and add a great, tangy flavor.
Salt: Use coarse kosher salt or sea salt
Black pepper: Freshly cracked black pepper is best.
Paprika: Adds color and a bit of a spicy note. You can choose between sweet and smoked paprika.
Garlic powder: Adds that pungent, savory, garlicky flavor.
Onion powder: Adds a pungent, sweet note.
Dried rosemary: Rosemary adds a woody “floral” note
Dried thyme: Thyme adds a bit of a floral note.
Ground cumin: Adds an earthy flavor.
Cayenne pepper: (optional for some heat)
Garlic cloves: Use roasted garlic cloves to fill the inside or rub on the outside of a bone-in leg.
Rosemary: Use fresh rosemary to dot the fat layer.
Spritz: Mix water and oil or juice, and oil to spritz on to help the meat retain moisture.

How to make it

Step One

Prepare garlic for roasting by cutting the tips off of the entire bulb. Place them in a large piece of aluminum foil.

Drizzle with olive oil and top with a pinch of salt and pepper.

Roast on the grill or in the oven for 30-40 minutes until very soft.

Garlic bulb prepared for roasting. — Prepare garlic bulb for roasting.

Step Two

Grind the dried rosemary using a mortar and pestle or an herb grinder.

Ground up rosemary in a mortar. — Grind up rosemary.

Step Three

Add the rub ingredients to a small bowl.

Dry rub ingredients added to a bowl. — Add the rub ingredients to a bowl.

Step Four

Mixed the spices well.

Dry rub mixed together in a bowl. — Mix the spices well.

Step Five

Chop the fresh herbs.

Fresh herbs chopped on a board. — Chop fresh herbs.

Step Six

Trim the fat layer and remove any silverskin from the roast.

Open the roast up if you are doing a boneless roast.

Boneless roast opened up on a cutting borad. — Trim the roast and open it up.

Step Seven

Rub the roasted garlic on the inside of the roast. Sprinkle in fresh herbs.

Tie it back together.

If you’re using a bone-in roast, rub the outside with the roasted garlic.

Roast slathered with roasted garlic and topped with fresh herbs. — Rub the garlic on the roast. Add fresh herbs in the center.

Step Eight

Slather the roast with mustard.

Mustard poured onto the roast. — Pour the mustard onto the roast.

Step Nine

Rub the mustard all over the outside of the roast.

Mustard slathered onto the roast. — Slather the roast on all sides with the mustard.

Step Nine

Place roast on a rimmed baking sheet.

Liberally season the outside of the roast with the dry rub.

For a bone-in leg of lamb, spread the herbs on the outside.

Loosely cover the roast with plastic wrap.

Place it in the refrigerator for a few hours or overnight.

Roast seasoned with the mustard and dry rub. — Liberally season the roast all over with the dry rub.

Step Five

When you are ready to smoke, remove the roast from the refrigerator 30 minutes to an hour before smoking.

Set up and preheat the smoker.

Place the roast directly on the grill grates or smoker rack. Insert a meat thermometer and monitor the temperature closely.

Place the lamb leg directly onto the grill grates or smoker rack. — Place the lamb leg onto the smoker rack or grill grates.

Here are the temperatures to cook lamb, depending on your preferences.

Rare: 115-120°F (47°C)
Medium-Rare: 135°F (57°C)
Medium: 140°F (60°C)
Medium-Well: 145°F (63°C)
Well Done: 150°F (66°C)

NOTE: The USDA recommends cooking lamb to an internal temperature of 145°F (63°C) for safety reasons. This will result in medium-well-done meat.

What type of wood to use

Use wood chunks or pellets of many different types of wood. Woods that work well are apple, cherry, hickory, maple, pecan, oak, and hickory.

Sauces to serve with smoked lamb

Mint sauce
Tzatziki sauce
Chimichurri sauce
Harissa sauce
Fruit chutneys
Red wine reduction

Pro tips

Quality of the lamb leg: Choose a high-quality lamb leg from a trusted source. Most high-quality lamb in the U.S. comes from Australia. Look for meat that has good marbling and is fresh. The quality of the meat will significantly impact the final taste and texture.
Pat dry before marinating or applying the dry rub: Before marinating the lamb leg or applying the dry rub, pat it dry with paper towels to remove any moisture on the surface. This will allow the marinade or dry rub to adhere better and penetrate the meat.
Let it marinate overnight: For optimal flavor, marinate the lamb leg for at least 4 hours, preferably overnight. Marinating gives enough time for the flavors to permeate the meat and enhance its taste. If you’re using a dry rub instead, consider adding the rub the day before, too. It will allow the spices to flavor the meat.
Bring the lamb leg to room temperature: Before placing it in the smoker, allow it to come to room temperature for at least 30 minutes. This will ensure a more even cooking throughout the meat.
Use a drip pan: Place a pan filled with water or a flavorful liquid beneath the lamb leg while smoking. The moisture helps to maintain moisture in the smoker and prevent the drippings from causing flare-ups or burning.
Maintain consistent temperature and smoke: Keep a close eye on the temperature of your smoker and ensure it stays within the desired range. Use a reliable thermometer. Also, maintain a steady flow of smoke by adding wood chips or chunks as needed. Open the door or lid as little as possible to keep the heat in. A good meat thermometer will help with this.
Baste or spritz: Basting the lamb leg occasionally with the marinade or a spritzing liquid during the smoking process can help keep the meat moist and add additional layers of flavor. This step is optional but can contribute to a tastier final product.
Don’t rush the smoking process: Smoking is the art of low and slow cooking, which will require your patience. The meat is done when a meat thermometer says it is done. So be sure to give yourself plenty of time.
Rest before carving: Allow the smoked lamb leg to rest for about 15-20 minutes after removing it from the smoker. Resting allows the juices to redistribute and the meat to relax, resulting in more tender and flavorful slices. The meat can rest for an hour, so don’t worry if it is done early.

Sliced Leg of lamb on a cutting board with lemons and mint.

How to store leftovers

Cool the meat: This will help prevent condensation and moisture buildup when placed in the storage container.
Separate into portions: If you have a large amount of leftover lamb leg, consider dividing it into smaller servings useful for a single meal.
Use airtight containers: Freeze in freezer bags or containers. For more extended storage, the best option is vacuum sealing.
Label and date: Label the containers or bags with the contents and date of storage so that you can quickly identify the leftovers and keep track of their freshness.
Refrigerate or freeze: Refrigerate for 3-4 days. Place the containers in the coldest part of the fridge, such as the back or bottom shelf. For more extended storage, freeze the leftovers. Lamb can typically be stored in the freezer for 3-4 months without significantly losing quality.
Reheat properly: Always thaw frozen leftovers in the refrigerator for safety purposes. To eliminate potential bacteria, reheat them to a safe internal temperature of 165°F (74°C). Depending on your preference and recipe, use a microwave, stovetop, crockpot, or oven to reheat the smoked lamb leg.

What to do with leftovers

Lamb sandwiches or wraps
Lamb tacos or quesadillas
Lamb salad
Lamb fried rice
Lamb curry or stew
Charcuterie boards

More tasty lamb recipes

Great side dishes to serve with leg of lamb

More smoked main dishes

Helpful Tools

If you are a lamb fan, this smoked lamb leg will become your new favorite way to enjoy it.

Rare sliced lamb on a wooden board with fresh herbs and lemon. — Smoked Lamb Leg

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I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

Originally published July 26, 2023.

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