Smoked Leg of Lamb
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Unrated
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Prep Time
10 mins
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Cook Time
4 hrs
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Additional Time
8 hrs
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Total Time
12 hrs 10 mins
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Servings
10 servings
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Calories
193 kcal
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Course
Main Course
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Cuisine
American
Smoked Leg of Lamb
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Get ready to savor the aroma, relish the tenderness, and experience the sheer joy of smoked lamb leg that will leave a lasting impression on your palate and those lucky enough to share the feast.
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Ingredients
- 5 pound lamb leg
- 2 tablespoons coarse kosher salt or sea salt
- 1 tablespoon cracked black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic, granulated
- 1 tablespoon onion powder
- 1 tablespoon cumin
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon Cayenne pepper or chili powder
- 1 tablepoon fresh parsley
- 1 tablespoon fresh Rosemary
- 2 teaspoons fresh mint
Instructions
- Roast one head of garlic. Chop off the top to expose all of the cloves. Drizzle with olive oil. Wrap in foil and roast or grill for 30-40 minutes until soft.
- Trim the excess fat and silver skin off of the leg. Pat it dry with a paper towel. Open up the ties on a boneless leg of lamb.
- Mix all of the spices together well.
- Chop the fresh herbs. Rub the inside of a boneless leg with the roasted garlic. For bone-in, rub the garlic all over the outside. Sprinkle the herbs into the boneless legs. Rewrap the boneless roast together.
- Place the roast on a rimmed baking sheet. Slather the roast on all sides with the mustard.
- Liberally season with the mixed spiced rub. For bone-in leg, sprinkle the fresh herbs on the outside.
- Loosely cover with plastic wrap. Place it in the fridge overnight.
- The next morning remove it from the fridge and let it rest on the counter 30 minutes to one hour before smoking.
- Set up and preheat the smoker to 225°F. Place the roast directly on the grates.
- Smoke for 2-4 hours until the meat is done to your preferred temperature. (See temperatures in recipe notes below.)
Equipments used:
Notes
- Here are the temperatures to cook lamb, depending on your preferences.
- NOTE: The USDA recommends cooking lamb to 145°F (63°C) for safety reasons. This will result in medium-well-done meat.
- What type of wood to use
- Use wood chunks or pellets of many different types of wood. Woods that work well are apple, cherry, hickory, maple, pecan, oak, and hickory.
- Bone-in lamb leg
- Cooking a bone-in lamb leg at a lower temperature of 225°F (107°C) will require a longer cooking time. The lamb leg will cook more slowly at this lower temperature, allowing for a tender and evenly cooked result. Generally, you can estimate the cooking time to be approximately 30-40 minutes per pound (450 grams) at 225°F (107°C).
- Boneless leg of lamb
- When cooking a boneless lamb leg at a temperature of 225°F (107°C), the cooking time will be significantly shorter than a bone-in lamb leg. As a general guideline, you can estimate the cooking time for a boneless lamb leg to be approximately 20-30 minutes per pound (450 grams) at 225°F (107°C).
- However, with both boneless and bone-in, it’s important to note that cooking times can vary based on the specific size and shape of the lamb leg and the accuracy of your smoker or grill’s temperature control. It’s always best to use a meat thermometer to monitor the internal temperature of the lamb leg for doneness. For medium-rare, the internal temperature should be around 130°F (54°C), and for medium, it should be around 135°F (61°C).
- After pulling meat from the smoker, it is crucial to allow to rest. This will bring the final temperature 5-10° higher.
- Rare: 115-120°F
- Medium-Rare: 130°F
- Medium: 135°F
- Medium-Well: 145°F
- Well Done: 150°F
Nutrition Information
Show Details
Calories
193kcal
(10%)
Carbohydrates
2g
(1%)
Protein
30g
(60%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
91mg
(30%)
Sodium
1490mg
(62%)
Potassium
465mg
(13%)
Fiber
1g
(4%)
Sugar
0.2g
(0%)
Vitamin A
440IU
(9%)
Vitamin C
1mg
(1%)
Calcium
26mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 30g | 60% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 91mg | 30% |
| Sodium | 1490mg | 62% |
| Potassium | 465mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 440IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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