Smoked Leg of Lamb



Smoked leg of lamb

Lamb meat is often a second choice for grill. It’s flavor divides people and it is not regularly available in a local butchers shop. Nevertheless, I do cook lamb few times a year, and here is a recipe of grilled baby lamb loin for you.

This time I got my hands into a local breeders leg of a baby lamb. I had never smoked lamb meat before, so the plan was clear.

The leg of lamb was 4,5lb (2kg) bone in cut, and a Finnish breed who lived her seven months life in an open field. As the lamb was slaughtered only a day before I got it, I needed to age it for two weeks.

The ageing process happens in a vacuum package in a fridge at 34 – 36°F (1 – 2°C). In process, meats’ acidity increases and enzymes start to break down proteins. As a consequence, it gets tenderer.

After two weeks I was ready to start cooking.

First step was to remove all silver skin and hard lumps of fat. I did it with a sharp knife, noticing that there was hardly any noticeable lumps of fat. Meat quality looked very promising.

Second step was to season the lamb. I seasoned it a day before cooking and put the meat in to the fridge in a plastic bag over night. Here is a recipe for the seasoning:

  • ½ cup (1dl) Olive Oil
  • 1 Tbsp Fresh Rosemary
  • 1 Tbsp Fresh Thyme
  • 1 Tbsp Salt
  • 1 Tbsp Black Pepper

Mix all together and apply all over to the leg of lamb.

Next day the leg of lamb was read for the grill. I heated up my Monolith Kamado grill up to 245°F (120°C) and placed the heat deflector over hot charcoals. Indirect heat and low temperature is good for this one.

I was aiming at medium++ doneness, which would be at 152°F (67°C). Thus, I anticipated some 2hrs cooking time. Some people prefer their lamb more close to medium or medium minus, but I don’t.

So, I placed the leg of lamb in the middle of the grill grate and put two chunks of apple wood on charcoals. One temperature probe went into the meat and another on grill grate for monitoring ambient temperature.

Every 30minutes I brushed the meat with home made herb brush and seasoning. Here is the recipe:

  • ½ cup (1dl) Red Wine Vinegar
  • ½ cup Olive Oil
  • 1 Tbsp Fresh Rosemary
  • 1 Tbsp Fresh Thyme

I did my herb brush by trussing few branches of rosemary and thyme on a small wooden stick. It smells really good and looks cool on the video also!

I took the meat out when inner temp reached 147°F (64°C) and wrapped it in aluminum foil for 1hr. Inner temp carried over to the desired doneness while the meat was resting.

End result was fantastic. Tender, smokey flavor with mild herbs.

Smoked Leg fof Lamb

Cooking time

120 Minutes

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