Smoked Leg Of Lamb
This smoked leg of lamb uses a reverse sear method for perfectly even doneness and a flavorful crust.
Equipment
- Smoker or grill
- Meat thermometer
- Butcher’s twine
- Wood chunks (apple, cherry, or pecan preferred)
Ingredients
- 1 5-6 lbs Boneless leg of Lamb Marinated in my Lamb Marinade Or your choice of seasonings.
- You can find the link to my Lamb Marinade just above the recipe card.
Instructions
Prep the Lamb
- Trim excess fat if needed and pat the lamb dry. If boneless, open it up, apply marinade inside and outside, then tie it into a uniform shape using butcher’s twine.
Marinate
- Let the lamb marinate for at least 24 for deeper flavor. Remove from the fridge and let it sit at room temperature for about 30–60 minutes before cooking.
Preheat the Smoker
- Set your smoker to 225–250°F and add your preferred wood. Maintain a steady low temperature for even cooking.
Smoke the Lamb
- Place the lamb on the smoker and insert a thermometer into the thickest part. Cook until it reaches 130–135°F internal temperature, which typically takes about 3–4 hours.
Rest Before Searing
- Remove the lamb and let it rest for 10–15 minutes. This helps prevent overcooking during the sear.
Reverse Sear
- Increase the heat to 400–450°F and sear the lamb for 10–15 minutes until a crust forms. The final internal temperature should reach 135–140°F.
Final Rest
- Let the lamb rest for 15–20 minutes before slicing. This keeps it juicy and flavorful.
Slice and Serve
- Remove the twine, slice against the grain, and serve warm.
- This is the exact method I use when cooking for friends and family, and it’s the one that consistently gets the best reactions at the table.
Notes
Key Notes (Pro Tips)
- Cook to temperature, not time
- Don’t skip the resting steps
- Use mild wood for balanced smoke flavor
- Avoid cooking past medium for best texture
- Smoker Temp: 225–250°F
- Pull Temp: 130–135°F
- Finish Temp: 135–140°F
- Time: ~30 minutes per pound