A leg of lamb is full of flavor and doesn’t need much to taste delicious (just a little bit of garlic and rosemary). But when you smoke it, you add a whole new layer of flavor.
This smoked leg of lamb recipe is perfect for holidays such as Easter and Christmas; however, it’s so easy that it works well for a weeknight dinner. Both kids and adults love this recipe, making it a hit at dinner time.
Hungry now? Jump straight to my smoked leg of lamb recipe.
Table of contents
What You Need for This Recipe
- Bone-in Leg of Lamb (4–5 lbs) — bone-in gives more flavor during the smoke. Ask your butcher to tie it if it’s butterflied — a tied roast cooks more evenly.
- Fresh Rosemary — fresh only. Dried rosemary doesn’t have the same punch and won’t perfume the meat the way a fresh sprig does when pushed into the slits.
- Garlic — whole cloves pushed directly into the slits. They roast slowly inside the lamb during the cook and the flavor permeates every slice.
- Kalamata olives, Herbes de Provence, black peppercorns, sea salt, olive oil in a spray bottle
How to Smoke a Leg of Lamb
Step 1: Prep The Lamb
Grab two rosemary springs from your bunch and strip the leaves off using your hands. Set one spring aside and finely chop the other bunch.
With a sharp knife, make a series of cuts throughout the lamb, about 1 inch apart and about 1/2 inch deep. Make sure to get the bottom and sides, but mainly focus on the top side.
Once cut all over, insert olives, garlic, and leftover rosemary leaves into the holes. For best results, add one piece per hole.
Cover the lamb all over with oil from the spray bottle. To get an even cover, give the lamb a good rub. Combine herbs de Provence, peppercorns, chopped rosemary, and salt, and sprinkle over the lamb. Be sure to give the seasoning a light pat down to ensure it sticks to the oil.
Step 2: Set Up The Grill
Set the temperature to 250°F
Step: 3: Smoke
Once your smoker has reached 250°F, place half of your wood chunks on the coals and place the lamb on the grate. Do not cover with foil — leaving it uncovered is what allows the smoke to penetrate and the crust to form on the outside. Baste every 30 minutes with olive oil using the reserved rosemary sprig as a brush.
Smoke for 3-4 hours until the lamb reaches an internal temperature of 150°F. If you prefer medium rare, remove the lamb from the smoker when it reaches 135°F.
Step 4: Rest and Enjoy
Transfer to a chopping board and rest uncovered for 10 minutes. Do not cover with foil — the crust will soften under foil during the rest.
How Long To Cook a Leg of Lamb
It should take 3-4 hours to cook lamb to medium at 250°F. Lamb should be cooked to an internal temperature of 150°F (60°C) for medium or 135°F for medium-rare. Testing the lamb for doneness before removing it from the grill is essential.
The best way is to use a meat thermometer and test the internal temperature of the meat. When taking your lamb’s temperature, place the probe into the middle of the thickest cut (not touching the bone).
Leg of Lamb Temperature Guide
Lamb is best served somewhere between medium-rare and medium — push it too far and it dries out and loses flavour. Vindulge’s uses a reverse-sear approach and targets 135–140°F for medium-rare. Always probe the thickest part, away from the bone.
| Doneness | Pull Temp | Final Temp (after rest) |
|---|---|---|
| Medium-rare | 130°F | ~135°F |
| Medium | 145°F | ~150°F |
| Well done | 155°F+ | 160°F+ |
This recipe targets 150°F — medium, carvable, still juicy. Remove at 145°F and let carryover cooking do the rest during the 10-minute rest.
My Favorite Wood for Lamb
Lamb has a stronger flavour than pork or chicken, so the choice of wood matters. Heavy woods like mesquite or hickory can overpower it — fruit woods and milder hardwoods are the better match. I use pecan as my default for leg of lamb — it has a subtle sweetness without being as light as apple and it doesn’t compete with the rosemary and garlic the way hickory would.
| Wood | Flavour | Works With |
|---|---|---|
| Pecan | Mild, slightly sweet | ✅ Best all-round for lamb |
| Cherry | Fruity, light | ✅ Great with herb rubs |
| Apple | Very mild, sweet | ✅ Good for boneless cuts |
| Oak | Medium, earthy | ✅ Use sparingly |
| Mesquite | Strong, bold | ❌ Too overpowering |
How to Store Leftover Lamb
Store leftover lamb in an airtight container in the fridge for up to 4 days. Slice before storing — it reheats more evenly than a whole leg. Freeze for up to 3 months. To reheat, place slices in a 325°F oven covered with foil for 10–12 minutes. Cold leftover sliced lamb is excellent in a pita with tzatziki and pickled red onion the next day.
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Looking for More Lamb Recipes
Can’t find a leg of lamb at the supermarket or butcher’s?
Why not try smoked lamb shank, smoked lamb chops, or my famous smoked lamb shoulder?
What to Serve With Smoked Leg of Lamb
Traeger Grilled Carrots with Honey Butter Glaze
Smoked Leg Of Lamb Recipe
Ingredients
- 1 bunch of fresh rosemary
- 1 teaspoon black peppercorns
- 1 tablespoon sea salt
- 1 tablespoon Herbes de Provence
- 4 tablespoons olive oil for basting
- 6 cloves garlic cloves
- 6 whole kalamata olives
- Extra-virgin olive oil in a spray bottle
- 4 – 5 pound bone-in leg of lamb
Instructions
- Grab two springs of rosemary from your bunch and strip the leaves off using your hands. Set one spring aside and finely chop the other bunch.
- With a sharp knife make a series of cuts throughout the lamb around 1 inch apart, around 1/2 inch deep. Make sure to get the bottom & sides but mainly focus on the top side.
- Once cut all over insert olives, garlic, and leftover whole rosemary leaves into the holes. For best results add one piece per hole.
- Cover the lamb all over with oil from the spray bottle, to get an even cover give the lamb a good rub. Combine herbs de Provence, peppercorns, chopped rosemary & salt and sprinkle over the lamb. Be sure to give the seasoning a light pat down to make sure it sticks to the oil.
- Set the temperature to 250°F Once your smoker has reached 250°F, place half of your wood chunks on the coals and your lamb on the grate. Do not cover with foil.
- Baste every 30 minutes with olive oil. For best results, use a sprig of rosemary for basting.
- Smoke for 3-4 hours until the lamb reaches an internal temperature of 150°F. If you prefer medium rare, remove the lamb from the smoker when it reaches 135°F.
- Transfer to a chopping board and rest uncovered for 10 minutes — do not cover with foil or the crust will soften.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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