If you want a dish that will leave a lasting impression, this Smoked Leg of Lamb recipe on a pellet grill is perfect! With its mouth-watering smoky flavor and tender, juicy meat, this dish will be the centerpiece of any special occasion or family dinner. But don't let its impressive appearance fool you - this recipe is surprisingly easy to prepare!
If you love lamb, try my Smoked Lamb Chops or Smoked Rack of Lamb, both using my signature Lamb Marinade that removes any gamey taste!
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Smoked leg of lamb is perfect for holiday meals, special occasions, or Easter dinners! It can be made on any pellet smoker, including a Pit Boss or Traeger grill.
For another impressive main dish for your dinner table, try my Smoked Turkey, Smoked Prime Rib Roast, Double Smoked Ham, and Smoked Whole Chicken.
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Why You'll Love This Smoked Leg Of Lamb
- Bold flavor: The smoky flavor of the lamb is a standout feature of this recipe, and it provides a delicious, complex flavor that's hard to replicate.
- Perfect crust: Beautiful bark outside, tender and juicy meat inside.
- Easy prep: Just season and let your pellet grill do the work.
- Unique and impressive: Smoked leg of lamb is not a typical dish, so your guests will be impressed!
- Crowd pleaser: Feeds 8-10 people beautifully.
Ingredient Notes and Substitutions
All ingredients for this recipe are shown in the pic below and special notes are made in the bulleted list to assist you.
- Leg of lamb. I used a 4.5-pound boneless lamb leg that I got for a pretty reasonable price at Costco. There are several cuts of lamb you can choose from - lamb shanks are a popular choice, but for this recipe, I recommend a boneless leg of lamb roast, a high-quality cut perfect for slow cooking on a pellet smoker. Use leftovers to make Irish Lamb Stew With Guinness.
- Olive oil. This is used to give the seasoning something to stick to. You could also use a thin layer of Dijon mustard instead.
- Homemade rub: This is a simple rub that consists of dried rosemary, ground thyme, garlic powder, kosher salt, and black peppercorns. You could also use fresh rosemary, fresh thyme, and garlic cloves. Also, feel free to use your favorite rub if you like.
See the printable recipe card for quantities and a complete list of ingredients.
How To Smoke a Leg of Lamb
Here's how to make this easy pellet grill boneless leg of lamb with step-by-step instructions and photos. (The full recipe is in the recipe card below!)
- Preheat your smoker to 225 degrees Fahrenheit. Ensure your hopper has an adequate amount of your favorite wood pellets.
- Remove lamb from packaging and net if present. Pat completely dry with paper towels. If there is a layer of fat on top of the lamb, I recommend not trimming it, as the fat will add extra flavor and moisture. Any fat underneath can be trimmed off carefully with a sharp knife.
- Mix rosemary, thyme, garlic powder, kosher salt, and black peppercorns together in a small bowl.
- Brush 2 tablespoons of olive oil over the lamb, getting into all crevices.
- Sprinkle the dry rub over the entire lamb, getting the sides as well. Use your hands to push it down into the meat.
- Place the lamb directly on the grill grates of your pellet grill, fat side up. Close the lid and smoke for 2-3 hours until the desired internal temperature is reached: 125°F for medium-rare, 130°F for medium, 145°F for medium-well (USDA recommended minimum). Check the internal temperature of the lamb with a reliable meat thermometer. See the lamb temperature guidelines below.
Lamb Temperature Guidelines For Leg of Lamb
- Once the lamb has reached your desired temperature, carefully remove it from the smoker and let it rest for 10-15 minutes before carving.
- Optional reverse sear: Pull lamb about 5 degrees below your final target temperature. Increase grill temperature to 450°F. Watch carefully and sear for 1-2 minutes per side until a brown crust forms and the internal temp reaches 125°F for medium-rare, 130°F for medium, and 145°F for medium-well (USDA recommended).
- Rest the smoked lamb under loose aluminum foil for 10-15 minutes before slicing against the grain. Serve with your favorite sides, such as Crispy Oven-Roasted Potatoes or Twice-Baked Mashed Potatoes. Enjoy!
Top Tips
- Room temperature start: Let lamb sit out 1 hour before smoking for even cooking.
- Keep fat cap: Don't trim the top fat - it bastes the meat while cooking.
- Monitor closely: Use a reliable meat probe in the thickest part.
- Rest properly: Don't skip the resting period - it keeps juices from running out.
- Slice right: Always cut against the grain for maximum tenderness.
- Serve with a sauce: A tangy mint sauce or chimichurri sauce are great accompaniments to the smoked leg of lamb, but you can also try a spicy harissa.
Side Dishes for Smoked Leg of Lamb
Some of my favorite side dishes to serve with smoked leg of lamb are grilled vegetables like Smoked Corn on the Cob or Smoked Corn on the Cob in Foil, as well as Smoked Baked Potatoes.
It also goes nicely with Homemade Coleslaw, Strawberry Spinach Salad With Lemon Poppyseed Dressing, Cucumber Salad, Watermelon Basil Salad, or a simple green salad.
Or serve it with a side of Brussel Sprouts (Air Fryer), Bacon-Wrapped Asparagus Air Fryer, Easy Roasted Air Fryer Carrots, Crispy Oven-Roasted Potatoes, or Air Fryer Sweet Potato Fries.
Recipe FAQs
The ideal smoking temperature for a leg of lamb is between 225°F and 250°F. This will allow the lamb to cook slowly and absorb the smoke flavor.
Strong-flavored wood pellets like hickory or mesquite add great flavor to the lamb. But you can also use milder woods like apple, cherry, or pecan. Ultimately, use your favorite kind!
It typically takes about 2-3 hours to smoke a whole leg of lamb on a pellet smoker, depending on the size of the lamb and the desired level of doneness.
Store leftover lamb in an airtight container in the refrigerator for 3-4 days, or in the freezer for 2 months. When reheating, heat it in the oven or microwave until it's heated through, being careful not to overcook it to avoid drying it out.
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Pellet Grill Leg of Lamb
Ingredients
- 1 3-5 pound leg of lamb boneless
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 1 tablespoon whole black peppercorns cracked
- 1½ teaspoons dried rosemary, crushed or 2 tablespoons fresh rosemary
- 1½ teaspoons garlic powder or 6 minced garlic cloves
- 1 teaspoon ground thyme or 2 tablespoons fresh thyme
Instructions
- PREP: Preheat pellet grill to 225°F. Remove lamb from packaging and netting. Pat completely dry with paper towels.
- SEASON: Mix kosher salt, whole black peppercorns, rosemary, garlic, and thyme in a small bowl. Brush the outside of the lamb with olive oil, then coat evenly with seasoning mixture. Use your hands to push the seasoning into the meat.
- SMOKE: Place the lamb fat side up on grill grates. Smoke for 2-3 hours until the desired internal temperature is reached:125°F for medium-rare,130°F for medium, and 145°F for medium-well (USDA recommended).*See the lamb temperature guidelines in the notes below.
- SEAR (Optional): For a crispy crust, pull lamb 5 degrees below your target temperature to account for carryover cooking. Increase the grill temperature to 450°F. Watch carefully and sear for 1-2 minutes per side until browned and internal temperature reaches: 125°F for medium-rare, 130°F for medium, 145°F for medium-well (USDA recommended).
- REST: Remove from the grill and let rest under loose foil for 10-15 minutes.
- SERVE: Slice against the grain and serve immediately. Enjoy!
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Notes
- Let lamb come to room temperature before smoking.
- Don't trim the top fat layer.
- Use a reliable meat probe thermometer.
- Always slice against the grain.
- Save any juices to serve with the meat.
- For extra crust, reverse sear at high heat for 1-2 minutes per side.
- Leftovers keep up to 4 days refrigerated.
- Rare (bright red center) - 120-129°F
- Medium Rare (bright red center, pink edges) - 130-134°F
- Medium (pink center) - 135-144°F
- Medium Well (slightly pink center) - 145-154°F
- Well Done (very little pink) - 155-164°F and above
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
**This recipe was originally published on April 2, 2023. I recently updated it on February 5, 2025, with more information and helpful tips, but the recipe remains the same.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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