Smoked Lamb Leg is a stunning addition to any barbecue party, bringing about a lovely fall off the bone slow cooked meat texture.
Here is our tried and tested smoked lamb leg recipe with our homemade BBQ Sauce.
It’s an absolute knockout of a dish, up there with Smoked Beef Brisket. It has lots of melty, flavoursome fat which gives a really crispy end result.
We are going to use our Homemade BBQ sauce to cover this leg of lamb and you can find this article here:
Alternatively use your own store bought or homemade BBQ sauce to add to your lamb.
A smoked leg of lamb will feed around 6 people.
- Ingredients for Dry Rub for Smoked Lamb Leg
- Smoked Lamb Leg Recipe Step 1 – Prepare Your Lamb
- Smoked Lamb Leg Recipe Step 2 – Make Your Dry Rub
- Smoked Lamb Leg Recipe Step 3 – Smoke Your Lamb For 1 Hour Dry
- Smoked Lamb Leg Recipe Step 4 – Add BBQ Sauce and Smoke for Another 3 Hours
- What are the Correct Internal Temperatures for Lamb?
- Smoked Lamb Leg Recipe Step 5 – Rest Your Meat the Serve
Ingredients for Dry Rub for Smoked Lamb Leg
1 Tablespoon of Sweet Smoked Paprika
2 Tablespoons of Dried Rosemary
1 Tablespoon of Dried Oregano
1 Tablespoon of Freshly Ground Black Pepper
1 Tablespoon of Fine Sea Salt
Smoked Lamb Leg Recipe Step 1 – Prepare Your Lamb
Get your smoker up to 110°C or 225°F. Make to use quality charcoal mixed with fruit woods such as apple or cherry to flavour your lamb.
Pat your lamb dry with a piece of kitchen paper.
Now make a series of diagonal slashes across the meat, around 2 inches deep, to let in extra flavour.
Brush your lamb all over with a little Dijon Mustard, which will help the dry rub stick. If you don’t like mustard you could use a little honey instead.
Smoked Lamb Leg Recipe Step 2 – Make Your Dry Rub
At this point, we are going to make the dry rub for our lamb. Add all the ingredients for the dry rub together in a bowl and mix well.
Using your hands spread the rub all over your lamb leg, especially into the slashes you made with your knife.
Smoked Lamb Leg Recipe Step 3 – Smoke Your Lamb For 1 Hour Dry
Put your lamb fat side up directly onto your smoker grills. Make sure it’s not on direct heat, we want it to smoke and not burn. Close the lid on your smoker.
This first stage of smoking will give us a nice crispy crust.
Depending on your smoker you may need to refuel during the first hour of cooking, otherwise try not to open the lid or you will lose heat and smoke.
Smoked Lamb Leg Recipe Step 4 – Add BBQ Sauce and Smoke for Another 3 Hours
Now you can brush your BBQ Sauce all over your lamb.
Close your lid down again, and try not to lift it unless you need to refuel or baste your lamb.
You’ll need to check your lamb every so often to baste it with your BBQ sauce, and refuel. Smoke it for around another 3 hours.
The lamb is going to be in the smoker for around 4 hours alogether, but as ever to make really sure your meat is safely cooked to your liking you need to use a meat thermometer.
What are the Correct Internal Temperatures for Lamb?
- Rare: 120 – 130°F or 49-54°C
- Medium Rare (we recommend medium rare): 130 – 140°F or 54-60°C
- Medium: 140 – 150°F or 60-66°C
- Medium Well (or as most of us call it completely overdone) above 150°F or 66°C
Smoked Lamb Leg Recipe Step 5 – Rest Your Meat the Serve
Make sure you cover your lamb in foil, and rest for at least 30 minutes so that the meat juices settle, the lamb continues to cook and the cells of the lamb reabsorb the moisture.
Now cut your lamb into nice thin juicy slices and serve to your guests.
You could serve your lamb with roast potatoes, mash or a selection of BBQ meats.
Another great article on Smoked Lamb can be found here: