Sitting down to a smoked leg of lamb is something my family loves! A leg of lamb is packed full of flavour and don’t need much to taste delicious (just a little bit of garlic and rosemary). This lamb recipe is just perfect in my eyes. It could be because this is a recipe that my mother taught me when I first left home. Or it could be because this was the first thing I ever cooked for my wife (closely followed by smoked pork belly with crispy skin). Let’s check out my delicious recipe. Just ensure you cook your lamb to correct temperature. Hungry now? Jump straight to my smoked leg of lamb recipe. Rosemerry and Garlic Lamb on the Charcoal Grillmy lamb cooking on our charcoal grill How Long To Cook a Leg of Lamb You need to cook lamb to an internal temperature of 140°F or 60°C. It is important to test your lamb for doneness before taking it off the grill. But how can you be sure how cooked it is? The best way is to use a meat thermometer and test the internal temperature of the meat. Make sure you place the probe into the middle of the thickest cut (not touching the bone). When taking the temperature of your lamb I recommend using some bbq gloves The last you want to end up at hospital and miss out on that bloody delicious lamb! Want to get back to the classics? How about try my Masterbuilt electric smoker brisket recipe. Leg of Lamb Temperature Guide Cooker Temperature (F) Cook Time Internal Temperature (F) Doneness Level 325 20 – 25 minutes per lb 145 Medium-Rare 325 25 – 30 minutes per lb 160 Medium 325 30 – 35 minutes per lb 175 Well Done Smoked Leg of Lamb Recipe Leg of lamb in tinfoil ready for the smoker Print Recipe Smoked Leg Of Lamb Recipe Lamb is a special meat, its not something that we eat all the time. This recipe is a simple way to add lots of flavour without adding to many ingredients. What could be a more classic combination than rosemary and lamb? Prep Time10 mins Cook Time1 hr 30 mins Resting Time10 mins Total Time1 hr 40 mins Course: Main Course Cuisine: Barbecue Servings: 8 Calories: 230kcal Author: Charlie 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 garlic cloves 6 kalamata olives Extra-virgin olive oil in a spray bottle 4 – 5 pound bone-in leg of lamb 2 cups wood chips soaked for 1 hour Charcoal Enough for 2 hour cook Charcoal grill 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. For this recipe, I am using a charcoal grill. You need to set up your charcoal grill for indirect grilling and preheat to a medium heat. Set your drip pan in the center. Once your grill has come to temperature, place half of your wood chips on the coals and place your lamb on the grate. Place the lamb away from the heat and cover with aluminum foil. Baste every 30 minutes with olive oil. For best results use a sprig of rosemary for basing. Around 1 hour into the cook it will be time to add more coals and wood chips. Add a further 1/2 cup wood chips and 12 fresh coals to your grill, this should be plenty for medium rare and well done. Grill lamb until cooked to your taste. My favorite is medium rare, this usually takes around 1-1/2 to 2 hours. Transfer your leg of lamb to a chopping board, cover and let rest for 10 minutes. Carve, serve and enjoy! Wrapping it Up So there you have it, my super delicious and simple smoked leg of lamb. This recipe can also be done in a smoker. But I love the flavour and the crust that you get from the charcoal grill on the lamb skin. If you have any variations of this recipe or have made this recipe let me know in the comments below! Happy Smoking Charlie