1. Recipes
  2. Entree
  3. American
  4. Smoked Lamb

Use butterflied leg of lamb with no bone and make sure there is plenty of fat or it will dry out. Use your favorite lamb marinade.

Mood: savory - meaty - grill
Prep Time: 15 min
Rest Time: 720 min
Cook Time: 120 min
Makes: 1.0 leg

    Food Stuffs
  • Lamb Marinade
  • Leg Lamb
  • 4 cloves garlic
    Seasonings
  • salt
  • pepper
    Equipment
  • cutting board
  • knife
  • smoker
  • smoking chips
    Steps for Completion
  1. Trim some of the fat cap off, leaving about 1/8in. Save the fat. Also, score the fat side.
  2. Marinade the lamb over night.
  3. Make slits in the meat and push in the garlic cloves.
  4. Prepare grill for 2 zone smoking: fill a chimney with coals, light, wait until grey, and place on one side of the grill. The target temperature of the grill is 225°F. Put a pan of water on the other side of the grill. This will go under the lamb. Place the smoke chips in a smoke box, foil, or just right on the coals.
  5. Put the lamb on the non-coal side of the grill. Put the fat trimmed off from before on the coal side of the grill. This will cause some flair ups but will also add flavor to the smoke. Leave the bottom vents half closed. Put the top back on the grill with the vents over the lamb. This should cause the smoke to travel around the meat out the grill. Leave the top vents half closed.
  6. You may need to add more coals to keep the temperature up. Normally around 6 every half hour to an hour.
  7. Smoke the lamb until 110°F. This may take 1 to 2 hours. Then put on the side over the coals to sear until reaches 130°F. Let rest before cutting and serving.