Some people think that lamb should be reserved for holidays like Easter and Christmas, but we are here to share this year round staple that we are just crazy about: smoked leg of lamb! It’s simple enough to make on the weekend (no overnight marinating period!), but eats like a luxurious, special occasion meal. It’s a great option for all summer cookouts!
Here’s why we love it so much:
- Boneless leg of lamb is particularly easy to cook and very forgiving. So if you have a misconception about lamb being tough (you’re wrong, by the way!), this is a simple, hands off recipe that will totally prove you wrong. It’s juicy, tender, and incredibly moist.
- Easy to carve! Because we’re cooking a boneless leg of lamb, it’s very easy to carve. However, since the bone has been removed, you’ll want to make sure to enclose the lamb with kitchen twine. Very simple to do, but you can 100% ask the butcher to do this for you. In fact, most will sell it wrapped in twine as a standard.
Start with a high quality, boneless leg of American lamb that’s been butterflied. But first, what is a leg of lamb? It’s the meat that comes from the top, upper haunch of one of the lamb’s back legs. It’s rich with flavor, extremely tender, and lends perfectly to being slow cooked and smoked to help break down the fat so that it melts in your mouth.
*This post was sponsored by the American Lamb Board. All opinions are my own. I only support and promote brands that I believe in and use in my own kitchen – I hope you’ll check them out! Thank you for supporting the brands that make Well Seasoned possible.
Ingredients For Smoked Leg of Lamb
We’re using a whole boneless leg of lamb for this recipe. It’s helpful to have it wrapped in kitchen twine for both marinating and cooking purposes.
For the marinade:
- White wine
- Dijon mustard or whole grain mustard
- 1 lemon, zested and juiced
- Garlic
- Fresh rosemary
- Kosher salt + freshly ground black pepper
You can smoke any size leg of lamb for this recipe, just make sure you have a container that’s large enough to fit the lamb while it sits in the marinade.
How To Smoke A Lamb Leg
- Make the marinade. Combine all marinade ingredients in a small bowl, then whisk to combine.
- Marinate the lamb. Place lamb leg in a container, then pour the marinade on top. Seal tightly, then refrigerate for 2-3 hours.
- Smoke the lamb. Turn on the smoker and heat to a temperature of 225F for 10-15 minutes. Place the marinated leg of lamb directly on the grates (reserving any excess marinade), then insert the probe and set temperature. USDA recommends an internal temp of 145 degrees F, with at least a 3 minute rest. We prefer it a little more rare (closer to 135 F)
- Baste the lamb. Baste the lamb leg with reserved marinade every 30-45 minutes. Total cook time will vary based on the size and weight of the lamb leg. A 7 lb boneless leg of lamb (pictured here) cooked in 4 ½ hours. When the lamb gets to temperature, remove from the heat and loosely cover with foil.
- Rest, then serve. Allow the meat to rest for at least 15 minutes (or up to 1 hour, it’ll stay juicy — promise!), then thinly cut into ¼” slices and serve.
Don’t have a smoker? Be sure to check out our sous vide leg of lamb!
Tips For The Best Smoked Lamb
- Smoke the lamb leg fat side up!
- Because there is lemon juice and wine (also acidic) in the marinade, we recommend a shorter marinating time (not a full 24 hours). If left in the marinade for too long, the meat could become tough, which you definitely don’t want. 2-3 hours is plenty, but even 30 minutes will work — remember, you’re using the leftover marinade to baste the lamb while smoking, so it’ll get more flavor that way too!
- Use a meat thermometer or probe (if your smoker has one) to test for doneness so you’re not guessing at the internal temperature.
- Make sure to allow the meat to rest at least 15 minutes before carving, but up to 1 hour is fine. The lamb can be served warm or at room temperature.
- Always slice meat against the grain.
FAQs About Smoked Lamb Leg
- How much lamb per person? In general, plan for ⅓ lb of boneless lamb per person. The quantity will increase if serving a bone-in leg of lamb.
- Why does boneless leg of lamb come wrapped with netting? Once the leg is butterflied to remove the bone, the meat lays flat. Therefore, boneless lamb leg is wrapped in either netting or with kitchen twine to hold it together and help keep its shape during cooking.
- How do you carve a leg of lamb? For a boneless lamb leg, simply remove the netting or twine, then use a sharp knife to cut into ¼” slices.
- How do you roll and tie up a butterflied leg of lamb? If you purchased a butterflied leg of lamb, season it according to the recipe you’re making, then roll it up with the fat on the outside. Follow these step-by-step directions for how to tie any roast with twine!
It’s hard to put into words just how juicy and tender this lamb leg is! It eats like a prime rib, but has the most amazing smoky flavor. We cannot wait for you to try this and share what you think — we have a feeling you’re going to absolutely love it!!
If you make this Smoked Leg of Lamb (for Passover! Easter! really, any day!), please let us know by leaving a review and rating below!
Looking for more lamb recipes? Check out these favorites!
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For more smoked recipes, check out the following:
- Smoked potato salad with burrata
- Crispy chicken wings
- Grilled lobster tails and clams
- Smoked salmon breakfast tacos
Smoked Leg of Lamb Recipe
Equipment
Ingredients
- 5-7 lb boneless leg of American lamb
- 1 cup white wine
- ¼ cup Dijon mustard grainy
- 1 lemon juiced and zested
- 5 cloves garlic thinly sliced
- 4 whole rosemary sprigs
- 2 tsp Kosher salt
- ½ tsp freshly ground black pepper
Instructions
- Make the marinade. Combine all marinade ingredients in a small bowl, then whisk to combine.
- Marinate the lamb. Place lamb leg in a container, then pour the marinade on top. Seal tightly, then refrigerate for 2-3 hours.
- Smoke the lamb. Turn on the smoker and heat to a temperature of 225F for 10-15 minutes. Place the marinated leg of lamb directly on the grates (reserving any excess marinade), then insert the probe. USDA recommends an internal temp of 145 degrees F, with at least a 3 minute rest. We prefer it a little more rare (closer to 135F).
- Baste the lamb. Baste the lamb leg with reserved marinade every 30-45 minutes. When the lamb gets to temperature, remove from the heat and loosely cover with foil.
- Rest, then serve. Allow the meat to rest for at least 15 minutes (or up to 1 hour — can be served at room temperature), then thinly cut into ¼" slices and serve.
Let us know your thoughts!