Step 1

Combine all ingredients for the chili rub and mix in a bowl. You can also use your favorite dry rub.

Step 2

If you haven't done this before, the video will illustrate everything for you. If your lamb leg came already de-boned, you can skip to dry-brining the lamb.

Step 3

Working with the lamb fat side down, first remove the aitch bone.

Step 4

Next, begin exposing the femur, working slowly along the seams of the meat.

Step 5

Reserve both bones for making stock. I like to keep them in a freezer.

Step 6

Season the lamb all over with salt to taste on both sides. For a 3-4 lb lamb leg, you'll need about 2 teaspoons of kosher salt.

Step 7

Season the lamb leg all over with the dry rub on both sides. For a 3-4 lb leg, you'll need about 1/2 cup.

Step 8

Roll the lamb leg up and tie it into a cylinder as best you can. If your leg came already deboned and wrapped in twine, you can just season the outside only.

Step 9

Preheat a pellet grill to 225 F. Smoke the lamb until the internal temperature reaches 135-140 F on a meat thermometer, depending on your preference, then remove it from the smoker. It should take about 2.5-3 hours.

Step 10

Ideally, you'll rest the leg of lamb for 10 minutes per pound of meat. You can do this in a warm, turned off oven. You can also rest it on the counter on a cuttingb board and gently warm it up before serving.

Step 11

Remove the twine with a scissors. Cut the meat into thin slices against the grain with a long sharp carving knife. Serve with some crunchy salt like Maldon at the table.