Tender and full of smoky, complex flavors, this Smoked Leg of Lamb is decadent and easy to make!

It costs approximately $36.98 to make this recipe. The recipe makes eight servings for about $4.62 per serving. 

Need great sides for smoked lamb? I love serving this with buttermilk mashed potatoes, coconut rice, or twice-baked potatoes. Starchy dishes generally make a smoked lamb meal all the more excellent.

The finished Smoked Leg of Lamb sliced on a wooden cutting board.

Sometimes you wake up ready to assemble a huge feast. And sometimes you want an easy homemade meal.

Smoking meat, in my opinion, is already easy and hands-off, but making smoked leg of lamb is more effortless than even that. This recipe takes only ten minutes of prep and two hours to smoke, and the prep is simple for beginners.

Ultimately, you’ll have juicy, flavorful lamb, perfect for any time of year. Stock up on your favorite mint or pepper jelly because this is one of those recipes you’ll want to keep on the back burner for years to come! 

Ingredients and Estimated Cost

Per Serving Cost: $4.62

Recipe Cost: $36.98

  • 3-5 pound boneless leg of lamb – $34.96
  • 2-3 Tablespoons olive oil – $0.33
  • 2 Tablespoons minced garlic – $0.24
  • 2 Tablespoons fresh rosemary – $0.72
  • 2 Tablespoons fresh oregano – $0.50
  • 2 teaspoons kosher or sea salt – $0.12
  • 1 teaspoon freshly ground black pepper – $0.11

NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in February 2023.

An overhead picture of all of the ingredients needed to make this recipe.

How To Make Smoked Leg of Lamb

***For complete recipe instructions, see the recipe card below.

Note that I use a wood pellet grill for most of this process. More specifically, this recipe assumes you have a Traeger smoker/grill. I highly recommend apple or pecan wood pellets for smoked lamb!

  1. First, coat the lamb with olive oil and then rub it with garlic. 
  2. Next, cover the lamb with rosemary, oregano, salt, and pepper. 
  3. Preheat the smoker to 250 degrees F and place the lamb on the grate. 
  4. Allow the lamb to smoke for about two hours or until it reaches 135-145 degrees F. 
  5. Finally, after removing the lamb from the smoker, let it rest for fifteen minutes. 
  6. Slice and serve. 

A picture collage showing how to make this recipe.

Storage Tips

SERVE: After you remove the lamb from the smoker, let it sit for about 15 minutes before slicing it. Then you can serve it immediately! I use red pepper jelly as a condiment.

STORE: Store any leftovers in the fridge or freezer. Don’t slice it so it doesn’t dry out when you reheat it later.

FREEZE: You can reheat smoked lamb like this in the oven or in your smoker. 325 degrees usually suffices here! Ensure the meat reaches your desired temperature with a meat thermometer.

The finished Smoked Boneless Leg of Lamb on a cutting board before it's sliced.

Recipe FAQs

Is there a specific meat thermometer you recommend?

A meat thermometer is critical for all your meat smoking needs. I use this MEATER Plus Bluetooth meat thermometer, personally. It hasn’t failed me yet!

Should I get the lower or upper cut of lamb leg for my smoked lamb?

When looking for lamb leg, you’ll often come across either the lower shank end or the upper sirloin end. However, purchasing the upper sirloin is always more advisable! It’s not only easy to carve and evenly cook due to the shape, but it’s also fattier (which is great for taste and texture).

What are the pros and cons of boneless vs. bone-in for my smoked lamb?

Boneless lamb legs are faster and easier to prep and smoke. You have a much more beginner-friendly dish without the need to carve up your lamb. While bone-in lamb leg is often more flavorful, that flavor depends on the piece of lamb leg you get. It’s much more worthwhile to get boneless lamb when you want more straightforward prep, which is why we’re using it in this recipe!

Should I trim off the fat on my smoked leg of lamb?

It’s always better to keep the fat on top of your lamb leg while it cooks, even if you don’t plan on serving it with the fat. The fat will slowly melt in the meat while you’re smoking it, and the rich flavor will permeate and marinate the lamb meat. Delicious! On the other hand, trimming the fat off the lamb is a common mistake that leads to a dry, grisly taste.

If you or your guests want to avoid eating the fat, you can trim it off after cooking. However, keeping the fat trimming for other recipes is always good. For example, lamb fat can be used to flavor mashed potatoes or add it to sauces and stews.

Why use apple or pecan wood pellets in this recipe?

I always recommend apple wood pellets if you want a fruity sweetness to your meat. It pairs well with lamb, contrasting the fatty flavor perfectly. On the other hand, pecan wood pellets always provide a smoother and more subtle flavor. It’s nutty with hints of vanilla, which tastes great with lamb!

A slice of the Smoked Lamb on a white plate with pepper jelly and roasted potatoes.

More Smoked recipes

A close up picture of the finished Smoked Leg of Lamb on a cutting board.
5 from 5 votes

Smoked Leg of Lamb

Recipe Cost $ $36.98
Serving Cost $ $4.62
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
8 people
Tender and full of smoky, complex flavors, this Smoked Leg of Lamb is both decadent and easy to make!


  • Smoker grill
  • Measuring spoons
  • Meat Thermometer


  • 3-5 pound boneless leg of lamb
  • 2-3 Tablespoons olive oil
  • 2 Tablespoons minced garlic
  • 2 Tablespoons fresh rosemary chopped
  • 2 Tablespoons fresh oregano chopped
  • 2 teaspoons kosher or sea salt
  • 1 teaspoon freshly ground black pepper



  • Coat the lamb with olive oil.
  • Rub with garlic.
  • Cover with 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 from the smoker and allow to rest for 15 minutes before slicing.
  • Serve immediately.


Store leftovers in the refrigerator.


Serving: 0.33pounds | Calories: 176kcal | Carbohydrates: 2g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 69mg | Sodium: 649mg | Potassium: 340mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 3mg

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Recipe Rating


  1. This is exactly what I was looking for! Straightforward and easy to make but full of flavour and enjoyed by everyone!

  2. Lamb came to be delicious and juicy, your recipe was very simple to follow!

  3. Love the flavours in this recipe and how simple it is to make. Will definitely be saving this one for Easter!

  4. It’s been such a long while since I smoked lamb.. This reminds me that I’ve got to get back to smoking… lamb, of course! 🙂