Hey Smokers and welcome to my post where we will run through my Traeger smoked leg of lamb recipe and cooking guide. As you may or may not know, this site is all about cooking on my Traeger Pro 22 Pellet Smoker and seeing where we can take things. And today, we are looking for the deliciousness of some smoked lamb!
Down here in Australia, leg of lamb is a staple for the good old Sunday roast with all the fixings including roast vegetables, greens and a lot of gravy. So, the question then has to be asked, what if I smoked the leg instead of roasting it – after all, my lamb shoulder worked a treat, so why not a leg.
Let’s then see how I go with a leg of lamb on the Traeger!
Traeger Smoked Leg of Lamb: What You’ll Need
Ok, so below is what I used to smoke me a lamb leg on the old pellet smoker:
Ingredients
- 1 bone-in or boneless leg of lamb (4-5 lbs)
- 4 cloves garlic, chopped in half
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper (I used SPG)
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
I like to keep these thing quite simple so I only used the above, however if you want to play with the flavors a little, maybe create yourself a rub with the following:
- 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
- 1 tablespoon fresh thyme leaves (or 1/2 tablespoon dried)
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- Juice of 1 lemon
- 1/2 teaspoon ground cumin for a Mediterranean twist
Check out my: Traeger Lamb Shoulder – Recipe and Cooking Guide
The Smoking Process
This is what I did and when:
1. Prepare the Lamb
- Remove the lamb leg from the refrigerator and let it come to room temperature for about an hour before cooking. This helps in cooking the meat evenly.
- Cut holes into the meat and insert the garlic clove halves (this is optional but adds some great flavor)
- Rub the lamb shoulder all over with olive oil then cover in salt, pepper and rosemary or mixed herbs. (If using rub – apply the dry rub to the entire surface of the lamb leg, massaging it into the meat.)
2. Preheat the Pellet Smoker
- Preheat your pellet smoker to 225°F (107°C). Or a little higher (350°F/180°C) if you just want to cook it faster and carve it rather than pull.
3. Smoke the Lamb
- Place the lamb leg directly on the grill grates, fat side up, as this allows the fat to render and baste the meat during the cooking process.
- Close the lid and smoke until the internal temperature of the lamb reaches 160°F (71°C) for a more sliceable meat, or up to 195°F (90°C) for pull-apart tenderness.
4. Wrap the Lamb(Optional)
- If you notice the lamb getting too dark on the outside but not yet at the desired internal temperature, you can wrap it in aluminum foil. This helps to prevent over-browning and retains moisture.
My cook: I left the lamb in the smoker for around the first three hours – at which time the internal temp was around 176°F (80°C). At this point, I placed it in an aluminum tray with a little beef stock and covered in alfoil for the rest of the cook.
5. Rest the Meat
- Once the lamb reaches your desired internal temperature, remove it from the smoker and let it rest for at least 20 minutes before slicing or pulling. This rest period allows the juices to redistribute throughout the meat, ensuring it’s moist and pulls well.
I removed the lamb leg from the smoker at 210°F/100°C and rested it for just over an hour. It was wonderfully moist and pulled apart perfectly.
6. Serve
Slice or pull the lamb leg and serve it with your favorite sides. Traditional accompaniments include roasted vegetables, mashed potatoes or a fresh salad.
My Results
So, as an outline of the above, I smoked it for around 3 hours and then wrapped with a little beef stock and then returned for another three hours or so (I was only cooking a 4lb/2kg bone-in piece). The leg did not go through any ‘stall’ and the temperature looked to rise consistently over the cook time.
After the rest, the bones pulled straight out without any resistance and the meat itself was amazingly moist and tender. The garlic inside at the beginning added some great taste (it broke down completely and I couldn’t find any remnants as I pulled it.
In short, it was amazing with fantastic moisture and a great smoked taste… I am thinking I will be hard pressed to do it in the oven ever again! haha.
Tips
- Keep the smoker lid closed as much as possible to maintain a consistent temperature.
- Use a meat thermometer to accurately gauge the internal temperature of the lamb and I strongly suggest leaving it until it gets to at least 210°F/100°C, where in my experience, the meat will literally fall off the bone.
- Once the meat reaches the above temperature, do the old probe test to double check that it is ready (i.e. the meat should probe without any resistance).
- Experiment with different wood pellets to find the flavor profile you like best – I used hickory but I will try some others as well.
Conclusion
So there you have it, my recipe and cooking guide for some Traeger smoked lamb leg. I hope it has been of assistance but as usual, if you have any questions please do not hesitate to reach out by commenting below. I would also love to hear of your own experiences, preferences or suggestions here as well.
Are there any other products you have been looking at but want to know more about? If so, please comment below and I will do my best to get some details for you.
Until next time
Have fun and get smoking!
Paul
How I Turned My Smoking Passion Into A Full Time Income
Hey there! I’m Paul, and like you, I started as a BBQ beginner with just a Traeger and a dream. Now I’m helping others turn their smoking passion into a sustainable online business.
