Smoked Leg of Lamb (Boneless of Bone-in)

Name: Smoked Leg of Lamb (Boneless of Bone-in)
Prep time: 10 min
Cook time: 3 min
Total time: 3 min
Ingredients: 2 1/2 - 3 lbs boneless leg of lamb, (about 3/4 lb more if bone-in); coarse salt (sea or kosher) , to taste; black pepper, ground , to taste; dried oregano, to taste; your choice of smoking wood chunks or chips, (apple, cherry, maple, hickory and oak will work well)

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Prep Time: 10 minutes

Cook Time: 3 hours

Total: 3 hours, 20 minutes

Servings: 6

Author : CraftBeering

charcoal grilled lamb smoked lamb

Smoked Leg of Lamb (Boneless of Bone-in)

Ingredients

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2 1/2 - 3 lbs boneless leg of lamb, (about 3/4 lb more if bone-in)coarse salt (sea or kosher), to tasteblack pepper, ground, to tastedried oregano, to tasteyour choice of smoking wood chunks or chips, (apple, cherry, maple, hickory and oak will work well)

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Instructions

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Step 1

Set up your smoker as per the manufacturer’s instructions and preheat to 225 – 250 F. Add your choice of wood chips per the specifications of the manufacturer.

Step 2

Liberally rub all sides of the lamb with seasonings blend. Either mix one with salt, pepper and oregano (all to taste) or use your favorite.

Step 3

Place the lamb directly onto the grill/smoker rack, fat side up. Smoke. Replenish the charcoal and smoking wood as needed to continue smoking in the 225 – 250 F range.

Step 4

Smoke until the internal temperature of the leg of lamb registers in the 140 - 150 F range. This is medium-rare going on medium. If you prefer it more done, leave it a little longer.

Step 5

Transfer the lamb onto a cutting board and let rest for 10 minutes. You may loosely tent it with aluminum foil to keep it warm.

Step 6

Carve and serve immediately.