If you’re looking for an impressive dish to serve your guests, look no further than Smoked Boneless Leg of Lamb. This succulent and flavourful meat is perfect for special occasions, and it’s surprisingly easy to prepare at home.
All you need is a smoker, some basic ingredients, and a little bit of patience. This is one of the easiest things to make using the smoker. It takes very little time and the results are incredible!
So why not give smoked boneless leg of lamb a try? You won’t be disappointed. I guarantee your guests will love it!
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Is there anything more luxurious than a smoked leg of lamb? This recipe is perfect for a special occasion – the smoky, herby flavor is absolutely delicious.
Best of all, it’s really easy to make – you just need a smoker or pellet grill. So why not treat yourself and your family to this amazing dish? Bon appetit!
Traeger Leg of Lamb
Here are some commonly asked questions
What is a boneless leg of lamb?
A boneless leg of lamb is a type of meat that has been cut from the lower part of the lamb’s thigh. The lower part of a lamb’s thigh is where most muscle and fat are located. This makes it an ideal choice for smoking because it will be less fatty and more tender than other parts, such as the shoulder or rack.
What are the benefits of smoking a boneless leg of lamb?
Smoking a boneless leg of lamb can have a number of benefits, including adding flavor to the meat and making it more tender. Smoking also helps preserve the meat by removing water content and preventing spoilage.
What is the best way to store leftover lamb?
After serving, place any leftover lamb in a shallow airtight container. Be sure to label with the date before refrigerating. This ham should keep for up to 5 days if not left out for too long. As with most things, it is important to get food into the refrigerator within 1 hour after serving to prevent bacteria growth.
Can you freeze a boneless leg of lamb?
Yes, you can freeze a boneless leg of lamb. Wrap the lamb tightly in plastic wrap or foil, then place it in a freezer-safe bag. Label the bag with the date and contents, then freeze for up to three months. When you’re ready to use the lamb, thaw it in the refrigerator overnight before cooking.
What type of smoker is best for smoking a boneless leg of lamb?
There are different types of smokers that can be used for smoking a boneless leg of lamb. The most common type of smoker is the Traeger or pellet grill, and this is a great option if you have access to one.
You can also use a charcoal grill if you want to cook your lamb this way. If you don’t have access to any type of smoker, you can cook your lamb in the oven.
Ingredients for Smoked Boneless Leg of Lamb
- boneless leg of lamb
- olive oil
- minced garlic
- rosemary – fresh – chopped
- oregano – fresh – chopped
- kosher salt or sea salt
- black pepper – freshly ground
What pellets do you recommend?
I personally prefer using applewood or pecan for meats like this lamb. However – you can use whatever flavor you like depending on the overall flavor you are looking for.
You could always fill the hopper with a sweet pellet for the early smoke and then use something like hickory or mesquite for the finishing smoke.
Can this be made with a bone-in leg of lamb?
Yes, you can make this with a bone-in leg of lamb. However, the cooking time will need to be adjusted accordingly. For a boneless leg of lamb, cook for 1 1/2 – 2 hours. For a bone-in leg of lamb, cook for 2 – 3 hours.
What are the best seasonings for smoking a boneless leg of lamb?
Smoking a boneless leg of lamb is an easy way to add some delicious flavor to your meal. Many different seasonings can be added to accentuate the taste, and each one will bring its own unique twist.
Some popular choices include rosemary, thyme, and pepper; all of which work well together in enhancing the Lamb’s natural flavors. Experiment with various combinations until you find what you like best!
smoked leg of lamb recipe
Why is boneless Traeger smoked lamb leg so good?
Boneless Traeger smoked lamb leg is great because it’s easy to smoke. It doesn’t require any fancy preparations or cooking times, so you can cook it quickly and easily on your smoker.
Smoking is a great way to cook food, and boneless Traeger smoked lamb leg is perfect for smokers because it’s easy to smoke. You simply put the lamb leg in the smoker, set the temperature, and let it cook. There are no complicated preparations or cooking times required; just wait until the meat is cooked through.
How to Make Smoked Boneless Leg of Lamb
- Coat the lamb with olive oil.
- Then rub with garlic.
- Cover with the rosemary, oregano, salt, and pepper.
- Preheat the smoker to 250 degrees F.
- Place the lamb directly on the smoker grate.
- Smoke the lamb for approximately two hours or until it reaches your desired doneness. 135°F to 145°F for medium-rare to medium doneness.
- Remove it from the smoker and allow it to rest for 15 minutes before slicing.
- Serve immediately.
- Store any leftovers in the refrigerator.
What Traeger model is needed for this recipe?
I would say that most standing Traeger models can handle roasting a ham this size. We have the Pro 34 in blue & we take out the swinging rack from the lid when we make large things like this ham. I don’t think we could make this recipe on our portable Ranger model that we use for camping because the lid doesn’t give it enough space.
What to serve with Smoked Leg of Lamb
This recipe is so versatile you can serve it with just about anything. But here are some of our favorites.
- Sparkling Cranberries
- Crockpot Cranberry Cider
- Italian Garlic Butter – great for rubbing the outside of the bird before cooking
- One Hour Disappearing Fat Rolls
- Duchess Potatoes
- Easy Pecan Pie
- Oven-Roasted Mushrooms
- Mini Pumpkin Pies
- Thanksgiving Punch
How to make a whole leg of lamb?
Preheat the oven to 325°F. Place lamb in roasting pan. Rub garlic all over the surface of the lamb. Pour wine and water into the pan. Sprinkle rosemary, thyme, salt, and pepper over lamb.
Roast lamb for 1-1/2 to 2 hours or until internal temperature reaches 145°F. Remove lamb from the oven and let rest for 10 minutes before carving.
What goes well with smoked lamb?
Some common side dishes that go well with smoked lamb are mashed potatoes, green beans, roasted vegetables, and couscous. For a more traditional meal, you can also serve the lamb with mint jelly or gravy.
Can this recipe be doubled?
I think you could reasonably fit 2 of these on any Traeger model. So doubling would be just fine – even on the camping model.
What temperature should lamb be cooked to?
Lamb should be cooked to an internal temperature of 145 degrees Fahrenheit. Use a meat thermometer to check the temperature of the lamb before serving.
How much smoked lamb do you need per person?
A general rule of thumb is to allow 1/2 pound of smoked lamb per person. However, this will vary depending on how the lamb is being served and what else is on the menu.
Pro Tips for Making this Easy Recipe for Lamb Roast
- Use a Bluetooth digital thermometer to monitor the internal temperature of the meat while it is cooking.
- Place a small water pan on the smoker rack to keep the meat moist while smoking.
- Serve this on a platter directly on the dinner table after slicing for a beautiful presentation.
- Use a plastic cutting board for meat so that it can be sanitized properly.
- Keep a cup of olive oil nearby for additional brushing as needed.
- Find high-quality boneless lamb leg in the meat department at your local store or your local butcher – usually easier to find during the holidays.
What is the best way to reheat a smoked lamb?
The best way to reheat a smoked lamb is in a 325-degree Fahrenheit oven. Place the lamb on a rack over a baking sheet and roast until the internal temperature reaches 145 degrees Fahrenheit. Let the meat rest for 5-10 minutes before slicing and serving.
Is lamb red meat?
Lamb is considered red meat because it comes from a mammal. The color of the meat can vary depending on the animal’s diet, but it is typically a darker shade of red than other meats like chicken or pork.
Does lamb have a gamey flavor?
Lamb meat can have a gamey flavor, but this is typically more pronounced in older animals. The flavor can also be affected by the animal’s diet. Grass-fed lamb may have a milder flavor than lamb that has been fed grain.
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Products I love when making Traeger Smoked Boneless Leg of Lamb…
This smoked lamb recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never cooked on your smoker before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe. (you can also SHOP MY FAVORITES in my store)
- Traeger/pellet grille
- Traeger applewood pellets
- Pellets
- meat thermometer
- Traeger for camping
- Stay Dry Bin for Pellets
- tongs
- mixing bowl
If you love this easy Traeger Boneless Leg of Lamb recipe, you’re going to love these other smoked main dish recipes too. Please click each link below to find the easy, printable recipe!
Other Smoked Dishes
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Smoked Boneless Leg of Lamb
Ingredients
- 3-5 pound boneless leg of lamb
- 2-3 tablespoons olive oil
- 2 tablespoons minced garlic
- 2 tablespoons rosemary fresh – chopped
- 2 tablespoons oregano fresh – chopped
- 2 teaspoons kosher salt or sea salt
- 1 teaspoon black pepper freshly ground
Instructions
- Coat the lamb with olive oil.
- Then rub with garlic.
- Cover with the rosemary, oregano, salt, and pepper.
- Preheat the smoker to 250 degrees F.
- Place the lamb directly on the smoker grate.
- Smoke the lamb for approximately two hours or until it reaches your desired doneness. 135°F to 145°F for medium-rare to medium doneness.
- Remove it from the smoker and allow it to rest for 15 minutes before slicing.
- Serve immediately.
- Store any leftovers in the refrigerator.
Equipment
- Wood Pellets: Apple, Pecan
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
G Ranks says
do you remove the net before cooking
Gina Kleinworth says
Yes – as you can see in the pictures, the net has been removed.