Lamb is totally underrated! This smoked leg of lamb has a beautifully caramelized crust from the dry rub that’s full of savory spices and herbs. And the low-and-slow smoking gives it that deep, smoky aroma that pairs perfectly with the natural sweetness of the meat.
I get that some people are put off by the idea of lamb being “gamey,” but if you season it well or pair it with the right sides, it’s a total game-changer.
The best part? It’s surprisingly easy to make.
Table of contents
At What Temp to Smoke Leg of Lamb?
To smoke your leg of lamb properly, you’ll want to keep the smoker temperature around 225°F (107°C) – 250°F (121°C), don’t go any higher than 250°F (121°C).
This low and slow cooking method gives your wood a chance to properly smoke the meat. If your smoker temp goes too high (over 250°F), the wood burns too quickly, and you’ll miss out on that deep, smoky goodness.
Additionally, By maintaining a slow and steady heat, you avoid creating large temperature gradients within the meat. It ensures that the meat cooks evenly from edge to center without any temperature spikes, so you get the juiciest, most flavorful lamb possible.
When is the Smoked Leg of Lamb done?
The only real way to know if your leg of lamb is perfectly cooked is by checking the internal temperature.
For me, I like my leg of lamb cooked to about medium doneness, so I usually pull it off the smoker when it hits 135°F (57°C), allowing the temperature to rise to about 140°F (60°C) as it rests. This gives you that perfect balance of juicy and tender. Of course, doneness is a personal choice, so feel free to adjust the pull temperature based on your preferences.
- Rare: 120°F (49°C)
- Medium-Rare: 130°F (54°C)
- Medium: 140°F (60°C)
- Medium-Well: 150°F (66°C)
- Well-Done: 160°F (71°C)
To ensure your lamb is cooked just right, I recommend using the Typhur Sync Gold wireless meat thermometer. It’s a game-changer for monitoring your meat:
- You’ll get alerts when the lamb is done, so you don’t have to keep checking constantly.
- It lets you monitor the temperature right from the app or your smart device.
- With a wireless range of up to 3000 ft in open space, it provides stable connectivity, so you can relax and enjoy the process without worrying about missing the perfect cooking window.
This way, you can focus on the rest of your meal while the Typhur Sync Gold keeps track of the lamb’s doneness for you!
Bone-in or Boneless Leg of Lamb?
Both options have their benefits, and the choice really depends on what you’re after in terms of flavor, texture, and ease of preparation.
Bone-In Leg of Lamb:
- Flavor: More flavorful and juicy, thanks to the bone.
- Texture: Slightly firmer around the bone but still tender.
- Carving: Can be harder to carve, and takes a bit longer to cook because the bone absorbs some of the heat.
Boneless Leg of Lamb:
- Flavor: Still delicious but a bit leaner.
- Texture: Even texture, is easier to slice.
- Convenience: Cooks faster and is simpler to carve.
If you want maximum flavor and don’t mind the extra effort, go with bone-in. For ease of carving and quicker cooking, boneless is the way to go!
How to Control Gaminess in Lamb
Let’s talk about the elephant (or lamb) in the room: gaminess. Some people love it; others, not so much. Here’s how to tame it:
- Trim the Fat: A lot of the gamey flavor is in the fat. Don’t go overboard, but trim off the thick, waxy parts that can overpower the meat.
- Marinate Like a Pro: A marinade with lemon juice, garlic, rosemary, and olive oil works wonders. The acid cuts through the gaminess, and the herbs complement the lamb’s earthy flavor.
- Use the Right Wood: Stick with mild woods like apple, cherry, or oak. Hickory or mesquite can overpower the lamb’s natural sweetness.
- Cook it Right: Undercooking lamb can make it taste stronger, so aim for at least medium-rare to balance the flavor.
Smoked Leg of Lamb Ingredients
Seasoning
- Crushed black pepper: Adds a bold, peppery kick to balance the lamb’s richness.
- Kosher salt: Enhances the natural flavors of the lamb.
- Dried oregano: Brings an earthy, slightly herbal note to the seasoning mix.
- Ground cumin: Adds a warm, slightly smoky depth to the rub.
- Garlic powder: Boosts the savory flavor and pairs beautifully with the lamb.
For the Lamb Leg
- Leg of lamb (bone-in): The star of the dish, perfect for absorbing smoky flavors and staying tender.
- Garlic cloves (cut in half): Adds pockets of rich, aromatic flavor when stuffed into the lamb.
- Rosemary: Fresh and fragrant, perfect for complementing the lamb’s natural flavor profile.
How to Smoke Leg of Lamb
- Preheat Your Smoker
Prepare your smoker with your choice of wood or pellets. For lamb, hickory or apple wood are ideal—they add a subtle sweetness and smoky depth that pairs beautifully with the meat. Preheat the smoker to 250℉ (121℃) for even and slow cooking.
- Seasoning
Start by mixing your favorite spices thoroughly in a bowl. This seasoning blend will form the flavorful crust on your lamb.
- Trim and Score the Lamb
Trim: Remove any loose or hanging fat from the leg of the lamb, but leave the fat cap intact. This fat will render down during cooking, keeping the meat juicy and flavorful.
Score: Lightly score the fat cap in a diamond pattern, being careful not to cut all the way through to the meat. This step allows the fat to render more efficiently and helps the seasoning penetrate deeper.
- Season the Lamb
Brush the lamb leg with an even layer of yellow mustard. Don’t worry—you won’t taste it. The mustard acts as a binding agent to hold the seasoning in place. Sprinkle the seasoning mix evenly over the entire surface of the lamb, making sure to coat every inch. Stuff garlic halves and rosemary sprigs into the cuts made during scoring. These aromatics will infuse the lamb with incredible flavor as it cooks.
- Insert the Wireless Probe
To ensure perfect doneness, insert a Typhur wireless probe into the thickest part of the meat. Make sure the safety line on the probe is fully immersed for accurate temperature readings.
- Set the Parameters
Using the Typhur app or control panel, select the following settings:
Meat type: Lamb
Cooking style: Roast
Cut: Leg of lamb
Set the target internal temperature to 140℉ (60℃) for medium doneness. This will ensure your lamb is juicy, tender, and bursting with flavor. - Transfer to the Smoker
Carefully place the seasoned lamb leg on the smoker grates, fat side up. Close the smoker lid securely to lock in the heat and smoke.
- Start the Smoking Process
With the Typhur app, press the start button to begin the cooking process. The app will monitor the temperature in real-time, so you can relax and let the smoker do its thing.
- Remove and Rest
When the lamb reaches the target temperature of 140℉ (60℃), carefully remove it from the smoker and place it on a heat-resistant surface. Tent the lamb loosely with foil and let it rest for at least 10-15 minutes. This step is crucial—it allows the juices to redistribute, making every bite juicy and flavorful.
- Remove the Probe
Once the lamb has rested, gently remove the wireless probe. Be careful not to burn yourself as the probe may still be hot.
- Slice and Serve
Using a sharp carving knife, slice the lamb against the grain for tender, juicy pieces. Serve it with your favorite sides, and watch it disappear from the table in no time!
FAQs
At 225°F, you’re looking at 30-40 minutes per pound. A 6-pound leg will take roughly 3-4 hours.
Absolutely! Smoking brings out lamb’s natural richness and adds a depth of flavor you can’t get any other way. It’s perfect for holidays, dinner parties, or when you want to treat yourself.
Wrapping is optional. If you want to speed up cooking or retain more moisture, wrap the lamb in foil or butcher paper once it hits 150°F. But if you’re all about that crust, leave it unwrapped.
Use a water pan in the smoker for added humidity.
Don’t overcook—use a thermometer to hit the perfect temp.
Rest the meat to lock in the juices before slicing.
More Lamb Recipes
Smoked Leg of Lamb
Video
Equipment
- Smoker
- Tongs
- Mixing Bowl
- Pastry Brush
- Chef Knife
- Kitchen Foil
Ingredients
Seasoning
- 2 tbsp crushed black pepper
- 1 tbsp kosher salt
- 1 tsp dried oregano
- 1 tbsp ground cumin
- 1 tbsp garlic powder
For the Lamb Leg
- 8 pounds leg of lamb bone in
- 6 gloves garlic clove cut it in half
- 3 spigs rosemary
Instructions
- Prepare a smoker with wood or pellets (preferably hickory or apple wood) to 250℉/121℃.
- Prepare a bowl, add black pepper, salt, dried oregano, cumin powder, garlic powder and stir well. Set aside.2 tbsp crushed black pepper, 1 tbsp kosher salt, 1 tsp dried oregano, 1 tbsp ground cumin, 1 tbsp garlic powder
- Trim any loose hanging fat. Don’t trim the fat cap—during the low slow cooking, it will render, adding flavor to the lamb. Score the fat cap in a diamond pattern to expose the meat (do not cut through the meat completely!). This helps to render the fat, and will allow the herbs and spices to penetrate to the meat.
- Brush an even layer of yellow mustard on the surface of the lamb leg, sprinkle the seasoning powder evenly on the surface of the lamb leg, and stuff the garlic and rosemary into the cuts.
- To ensure accuracy, insert the Typhur wireless probe into the thickest part of the meat, making sure the safety line is completely immersed.
- Select lamb→ roast→ leg in the parameters list. Set the target temperature to 140℉/60℃.
- Transfer the Lamb Leg into your preheated smoker, then securely close the lid.
- To begin the process, simply press the start button on your phone.
- Carefully remove the leg and place it on a heat resistant surface. Let it rest for at least 10 minutes.
- Carefully remove the probe.
- Slice and serve!
Nutrition PER SERVING
(Nutrition information is calculated automatically by Spoonacular API and should be considered an estimate.)
