Smoked Leg of Lamb Recipe

December 18 2024, by Steven Gray, 9 min reading time

For BBQ enthusiasts looking to impress with a bold and flavourful dish, smoked leg of lamb is a must-try. This cut of meat is tender, juicy, and full of unique flavour, making it perfect for smoking. If you’ve never tried smoking lamb before, this guide will walk you through the entire process, from selecting the right cut to serving up a meal that will wow your guests.

Why Choose Leg of Lamb?

The leg of lamb is a versatile cut that benefits greatly from smoking. It’s a larger cut with plenty of marbling, which helps it stay juicy and tender during the low-smoking process. Lamb also has a distinct, rich flavour that pairs beautifully with smoke, making it a popular choice for BBQ enthusiasts.

Benefits of Smoking Leg of Lamb

Enhanced Flavour: Smoking infuses the lamb with deep, smoky notes while enhancing its natural richness.
Tender Texture: The low-temperature smoking process helps break down the meat’s connective tissues, resulting in a tender, juicy bite.
Versatility: Smoked leg of lamb can be served as a main course or sliced thinly for wraps, sandwiches, and salads.

Ingredients You’ll Need

To make a delicious smoked leg of lamb, you’ll need the following:

1 whole leg of lamb (bone-in or boneless, around 2-4 kg)
Olive oil (for coating the lamb)
3-4 garlic cloves, minced
Fresh rosemary and thyme (finely chopped)
1 lemon (zested and juiced)
Salt and black pepper
Your choice of wood chips (oak, cherry, or apple wood)

Optional Extras:

A dry rub of your choice for added flavour
Red wine or apple cider for basting

Step-by-Step Guide to Smoking Leg of Lamb

Step 1: Preheat Your Smoker

Set your smoker to 120-135°C (250-275°F). Oak or cherry wood works well with lamb, offering a balanced, smoky flavour that complements the meat’s natural taste.

Step 2: Prepare the Leg of Lamb

Pat the leg of the lamb dry with paper towels. Rub it generously with olive oil, then season with minced garlic, chopped rosemary, thyme, lemon zest, salt, and black pepper. Make small incisions in the meat and insert slivers of garlic for an extra punch of flavour.

Step 3: Smoke the Lamb

Place the leg of lamb directly on the smoker grate. Insert a meat thermometer into the thickest part of the lamb to monitor its internal temperature. Smoke the lamb until it reaches an internal temperature of 54-57°C (130-135°F) for medium-rare, or 60-63°C (140-145°F) for medium. This typically takes around 3-5 hours, depending on the size of the lamb.

Step 4: Baste for Extra Moisture

Every hour, baste the lamb with a mixture of olive oil, lemon juice, and a splash of red wine or apple cider. This will keep the meat moist and enhance its flavour.

Step 5: Rest the Lamb

Remove the lamb from the smoker and let it rest for at least 20-30 minutes. Resting allows the juices to redistribute, resulting in a more tender and flavourful bite.

Step 6: Slice and Serve

Slice the leg of the lamb against the grain for the most tender bites. Serve it with a side of roasted vegetables, mashed potatoes, or a fresh herb salad.

Ready to Try This Smoked Leg of Lamb Recipe?

This smoked leg of lamb recipe is the perfect way to impress your guests with rich, bold flavours and tender, juicy meat. Whether you're a seasoned pitmaster or new to smoking, this guide makes it easy to achieve mouthwatering results every time. If you don’t have the right smoker or pellet grill yet, check out our selection at Hot Things for high-quality smokers and pellet grills that make mastering this recipe a breeze. Elevate your BBQ game—explore our range today and start smoking like a pro!

Serving Suggestions

Smoked leg of lamb is a versatile dish that can be paired with a variety of sides. Here are some ideas:

Mint Yoghurt Sauce: The fresh, tangy flavour of mint yoghurt sauce complements the smoky, rich taste of lamb.
Roasted Potatoes and Vegetables: A classic side that adds texture and flavour to your meal.
Flatbread Wraps: Slice the lamb thinly and serve in flatbread with lettuce, tomatoes, and a dollop of tzatziki sauce.
Herb Salad: A simple herb salad with parsley, mint, and lemon vinaigrette provides a fresh contrast to the rich meat.

Pro Tips for Perfect Smoked Leg of Lamb

Use Fresh Herbs: Fresh rosemary, thyme, and garlic are key to creating a flavourful crust on the lamb. Dried herbs won’t deliver the same depth of flavour.
Monitor the Temperature: Lamb can quickly go from perfectly tender to overcooked. Using a meat thermometer is essential to achieve the right doneness.
Choose the Right Wood: The type of wood you use for smoking will impact the flavour. Oak and cherry are great choices, while mesquite can be overpowering for lamb.

Common Mistakes to Avoid

Skipping the Resting Step: If you cut into the lamb right after smoking, the juices will run out, leaving the meat dry. Let it rest to preserve the moisture.
Using Too Much Smoke: Lamb absorbs smoke more readily than other meats. Using too much smoke can overwhelm the flavour. Aim for a light, steady smoke.
Not Seasoning Enough: Lamb is a bold meat that needs a strong seasoning to match its flavour. Don’t be shy with your herbs and spices.

Frequently Asked Questions

Can I use a gas grill instead of a smoker?

Yes, you can use a gas grill by setting it up for indirect heat. Place the lamb on one side and a smoker box or foil packet with wood chips on the other.

How long should I smoke the lamb for?

The smoking time depends on the size of the lamb leg and your desired level of doneness. For a 3 kg leg of lamb, expect about 3-5 hours of smoking.

What should I do with leftovers?

Leftover smoked lamb can be sliced thin and used in sandwiches, wraps, or even salads. Store it in an airtight container in the fridge for up to 3 days.

Conclusion

Smoked leg of lamb is a show-stopping dish that brings together the smoky richness of BBQ with the tender, juicy texture of perfectly cooked lamb. It’s versatile, packed with flavour, and sure to impress whether you’re hosting a special occasion or just want to treat your family to a delicious meal. With the right preparation and a quality smoker, you can master this recipe and create a memorable dining experience.

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