How Long To Smoke A Leg Of Lamb?


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A tender and delicious smoked leg lamb served with lemon butter carrots, roasted potatoes, and roasted potatoes.

The smoked leg lamb is a delicious twist on traditional roast lamb.

Lamb legs should be cooked at the exact same temperature as roasts.

The shoulder of a boneless lamb has more connective tissue, intermuscular oil, and bone-in leg than its leg. This makes it an excellent choice for slow, low-style smokers.

Learn to make butter, Hasselback potatoes, and carrots and turn it into a delicious roast dinner.

Smoked Lamb Leg

We don’t recommend that you smoke a leg.

When I saw someone smoking a lamb a leg or bone of lamb tender, I was fascinated. The leg couldn’t have been cooked for long periods of time because it was so thin.

The leg was tender, moist and flavorful. Although I don’t like to pigeonhole meats, I am open to other methods of cooking them.

You can use the finished product in many ways. It tastes smoky and will be more tender than traditional roasted.

You can purchase your lamb leg at any grocery or butcher shop, or have your domestic, pasture-raised Lamb delivered by Porter Road.

The following ingredients can be used to prepare lamb legs:

  • Smoker (I use a 22″ Weber Smokey Mountain).
  • Lump charcoal
  • Rub shaker
  • Trimming or boning a knife
  • Instant Reader Thermometer – I use a Thermoworks HTML4 Tormapen
  • I use a Thermoworks smoke X4 to measure internal temperature.

Are You Ready to Smoke?

A boneless leg is required for many lamb recipes. This is a faster method than roasting potatoes.

Roll up the boned leg with butcher’s twine and you can roast the lamb quickly.

This lamb recipe can be prepared with a boneless leg. To get the perfect doneness, I prefer it to be boned.

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Smoking bone-in is the best choice. The bone absorbs heat better the longer it is cooked. This will give you better results and allow you to reach the desired internal temperature quicker.

Which Lamb Flavors are Good?

Lamb is great with earthy herbs. It can be paired with wine or garlic.

I have tried and tested seasonings for lamb.

I now use granules instead of powders with seasonings.

My seasonings include sea salt, Kosher Salt, lemon pepper (black pepper is also possible), dried rosemary and/or oregano granules, and onion flakes.

After you have oiled the lamb, rub a lot of lamb rub onto it.

To make strong garlic flavors, you can use a few cloves of garlic. This is done by cutting small pieces of garlic into sticks. Then, you can make small incisions on the lamb and stuff the garlic.

How Much Seasoning Should You Use?

When you have larger cuts, you can be generous in your seasonings and rub. Lamb is a meat that can take more flavors.

I get asked a lot by people to remind them that a leg or shoulder should be seasoned with the same seasoning as a steak.

Lamb tastes best when it has a rich crust. My entire family knows that the bark or crust has a strong flavor.

To check the quality of the barbecued roast, I always take a few bites.

Getting Weber Smokey Mountain to Lamb

I love smoking with a Mountain 22-inch Weber Smokey Mountain. I will be using minion and lump coke.

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Weber 22-inch Smokey Mountain Cooker, Charcoal Smoker
  • Porcelain enameled lid, bowl, and center section retain heat and won’t rust or peel
  • Two cooking grates provide ample room for smoking two large items at once
  • Silicone temperature grommet monitors the internal temperature of your smoker

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I will light half a chimney starter using lump coal. Once it is fully lit, I will place the charcoal rings with unlit coal.

The charcoal will be surrounded by cherry wood pieces.

I have taken out the water pan and now use the deflector to prevent the radiant heat from reaching my lamb’s legs. To add smokey flavor, let the fat from the lamb’s legs drip onto the hot charcoal.

When the temperature reaches 250°F, I place the leg lamb on a plate. I am using Thermoworks smokeX4.

This will allow the smoke to continue for about four hours. This is the best method to test lamb.

You can make the lamb pinker if you prefer a tender cut.

Next, I will turn off the heat for ten more minutes and then let it cool down before carving

Cook lamb for 4 hours vegetables to go with your roast.

You can carve lamb if it reaches 150 degrees F. This is a roast-style dish.

Side Dishes With Smoked Lamb Recipe

Lamb is often served with vegetables. Here are some ideas for side dishes and cooking methods.

You can thinly slice lamb to make tacos.

Use frozen ingredients to make delicious pies. Add thick gravy to your dish and you’ll be in food heaven.

1. Butter and Herbs Hasselback Potatoes

Heat the oven to 425°F It is possible to lamb smoked leg potatoes in the smoker.

Wash the potatoes and dry them. Next, slice the potatoes approximately 1/8 to 1/4 inch apart.

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Put the potatoes in a large baking dish. Next, butter the potatoes and season them with salt.

Bake for 30 minutes.

Butter potatoes and bake for about half an hour.

Butter the potatoes after 30 minutes. Now, your potato slices should be starting to open.

Continue baking for 30 minutes.

A potato should have crisp edges but soft inside.

Remove them from the oven and sprinkle them with freshly chopped chives. Serve immediately

Our Smoked Potatoes are another option. These potatoes are seasoned using rosemary, garlic, or other spices.

2 Honey and Lemon Carrots

Bring water to a boil in a saucepan. Add lemon juice. This gives the carrots a citrus taste.

First, trim the carrots. Next, cut them into pieces that are 1 1/2 to 2 in.

Cut the carrots into pieces that measure 1 1/2 by 1/4 inches. Steam them for ten minutes.

Then, fold the paper in half along its length. Next, cut the paper into strips about a quarter-inch thick.

For 10 minutes, place in a steamer.

Drain the water. Next, add butter and honey to a bowl. Stir until all the carrots are coated.

After the carrots are cooked, add butter or honey to taste, and then serve.

Serve immediately

3. Minted Snow Peas

These may be combined with steamer or carrots.

Remove the stems from each snow pea, and steam them for four minutes.

Once the steam has cooled, transfer the steamed vegetables to a bowl. Add butter, fresh mint leaves, salt, and pepper.

Use right after butter has melted.

4. Homemade Gravy made Simple

You can make your gravy from scratch.

Peel and cut two medium-rare onions. Add white wine.

Bring water to a boil, and let it simmer for 30 seconds.

Melt butter in a separate saucepan. Combine all-purpose flour with butter in a separate bowl. Mix until the gravy mixture is dark brown.

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