Smoked Leg of Lamb

By Todd Martin March 7, 2026 5 mins read 1 Views

This delicious smoked leg of lamb is chock full of flavorful ingredients like zesty lemon, fragrant herbs, and savory garlic. Every bite will tantalize your taste buds, and it’s perfect for Easter Sunday and Holiday feasts!

Boneless Leg of Lamb

Although bone-in lamb leg is delicious, there are advantages to cooking it without the bone. It is easier to handle and marinate, and it fits nicely in most smokers and grills. The smoke flavor will penetrate the meat more evenly, and boneless lamb roasts are easier to slice.

Why you should use a marinade instead of a rub for this recipe: Lamb benefits greatly from a marinade. The herbs, acid from the lemon, and garlic penetrate the meat and cut the gaminess, resulting in fantastic flavor!

Ingredients

A boneless lamb leg, about 4 or 5 pounds
Butcher’s twine for tying the roast
Meat thermometer
Olive Oil
Dijon Mustard: If you don’t like mustard, use a prepared horseradish sauce instead
Worcestershire sauce
Fresh lemon juice and zest: Always zest your lemons before juicing them. It makes life so much easier!
Garlic cloves
Fresh rosemary: Substitute with thyme, fresh marjoram, or fresh oregano
Fresh Thyme
Onion powder
Kosher salt
Black pepper

Prep the Leg of Lamb

Since the leg of lamb is boneless, it will contain a meatier surface.

Seasonings: Plan seasonings accordingly depending on the size and thickness of the roast.
Hard fat: Trim down thick pieces of fat and small hanging pieces of meat from the roast. Don’t over-trim it. You will need a light layer of fat to keep the lamb leg moist during cooking.
Score it: Use a sharp knife to lightly score the fat by making diagonal cuts in one direction, then the other. This will create a diamond pattern.

Seasoning and Tying

Season the inside: Combine the seasoning mixture and apply some on the inside portion of the lamb roast. Set aside the remaining mixture.
Tie the roast: Carefully roll the roast back into position and tie it with kitchen twine. The object is to close the roast up, so it stays in a compact, uniform shape as it cooks.
Surface seasoning: Apply the remaining seasoning mixture to the outside of the lamb roast.
Marinade it: Wrap it tightly with plastic wrap, or place it into a large resealable, food-safe container, and place it in the fridge for 8-12 hours.

Cooking the Lamb Leg

Bring roast to temp: Take the roast out of the fridge 40 minutes before pre-heating grill.
Preheat the pellet grill or smoker to 325 degrees F. Use cherry, apple, or oak wood for this recipe.
Cooking it: Place the tied leg of lamb into the grill. If you have a temperature probe, push it into the center of the meat and cook to desired doneness, or 15 to 20 minutes of cooking time per pound of meat.
Doneness: Pull lamb off the grill one it reaches an internal temperature of 125 degrees F, for medium-rare, 135 degrees F, for medium, and 145 degrees F, for well done. For this recipe, I recommend a pull temperature of 130, with a rising temperature between 135 degrees or more.

Resting and Serving

Remove and rest: Remove the roast, place it onto a clean cutting board, and tent with aluminum foil for 10 minutes. This will allow the temperature to continue rising 5-10 degrees more.
Remove twine: Using a sharp knife or kitchen shears remove kitchen twine.
Finishing touches: Slice the smoked lamb leg into 1/2″ thick slices and serve with your favorite sides.

Storing Leftovers and Reheating

Store leftover smoked leg of lamb in an airtight container in the refrigerator for up 4 days. Freeze in vacuum-sealed bags for up to 3 months. Reheat in a skillet on the stove top or in a 300 degree oven, until warmed through.

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