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Smoked BBQ leg of lamb sliced
Juicy, oak-smoked leg of lamb with a dark bark

Slow-Smoked Leg of Lamb

Author: Flavelo
Recipes Main Courses Quick Meals
Lamb has a bold, gamey flavor that stands up beautifully to smoke. While Europeans roast it with rosemary and garlic, American BBQ dresses it in smoke and a sweet-tangy glaze. Lamb fat is harder than pork fat and requires higher heat to render, but a long smoke mellows it out, infusing the meat with oak aromas. This is a game of patience, but the result is worth every minute.
🕒 Prep Time 40 mins
🍳 Cook Time 9 hrs
⌛ Total Time 16 hrs 10 mins
🍽️ Servings 6 servings
🔥 Calories 910 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Smoker
  • Meat Thermometer
  • Aluminum Foil
  • Boning Knife
  • Basting Brush

Allergen Information

⚠️ Soy
⚠️ Wheat
⚠️ Fish

Instructions

1 ✓

Trim the thick fat cap and silver skin from the leg.

Tip: Lamb fat doesn't render as cleanly as pork fat and can taste too strong, so it's better to remove most of it.
2 ✓

Mix the dry spices and chopped rosemary. Rub the meat thoroughly.

Tip: Rosemary oils release during cooking and pair perfectly with the lamb's natural flavor.
3 ✓

Refrigerate (dry brine) for 6-24 hours.

Tip: Salt penetrates and denatures the proteins, keeping the meat juicy via osmosis.
4 ✓

Preheat smoker to 225-250°F (110-120°C). Add the meat.

Tip: Consistent temperature equals even cooking.
5 ✓

Smoke for 5-6 hours until internal temp hits 165°F (75°C). Spritz hourly with apple cider vinegar and water.

Tip: Spritzing prevents the exterior from drying out and helps smoke adhere.
6 ✓

Mix the glaze ingredients (sauce, honey, vinegar). Brush the meat, then wrap in foil.

Tip: Wrapping steams the meat, accelerating tenderness.
7 ✓

Continue cooking wrapped until internal temp reaches 195-200°F (90-93°C).

Tip: At this temp, collagen has turned to gelatin.
8 ✓

Rest for at least 30 minutes without unwrapping.

Tip: Allows juices to settle and thicken.
9 ✓

Slice or pull apart to serve.

Tip: Always slice against the grain for the most tender bite.

Recipe FAQ

I don't like the gamey taste of lamb fat.
Most of that flavor is in the fat cap. Trim the external fat aggressively before cooking for a milder taste.
How long does it keep?
3-4 days in the fridge. Reheat with a little butter or water to keep it moist.
Which wood should I use?
Lamb can handle strong woods like Oak or Hickory, but Fruitwoods (Cherry) add a nice sweetness.

Ingredients

  • 4-5 lbs Leg of Lamb (Bone-in)
  • 2 tbsp Coarse Salt
  • 2 tbsp Freshly Ground Black Pepper
  • 1 tsp Garlic Powder
  • 2 tsp Smoked Paprika
  • 2 tbsp Brown Sugar
  • 1 tsp Ground Cumin
  • 2 tbsp Fresh Rosemary (finely chopped)
  • 3 tbsp Worcestershire Sauce
  • 2 tbsp Apple Cider Vinegar
  • 2 tbsp Honey
  • 1 cup BBQ Sauce
  • 2 lbs Wood Chunks (Oak or Cherry)