It will literally knock your socks off. Lamb has so much flavour, which is why it is one of our favourite meats to cook with, but some extra spices go a long way. Remove the butcher string, and begin slicing the roll at about ~1/2″ thick slices. We are working to assist you as quickly as possible. I cooked it at 225 degrees and pulled it at three and half hours with an 140 degrees internal temperature. Lamb seems to be the special one that gets the leg preceding the animal, as if to put it up on a pedestal. Reverse sear a porterhouse steak on the Oklahoma Joe's Longhorn Combo, with Hasselback potatoes on the side. Smoked pork butt is easy, and with this simple recipe I guarantee deliciousness! Like comparing pork shoulder to ham. Smoked Leg of lamb. Typically it is separated from the upper leg at the joint. Place the leg of lamb on the main grilling grate directly above the aluminum pan and cover the grill. Learn how to create one of the most flavorful steaks known to man. More tender than a filet mignon and twice as flavorful! These buffalo smoked chicken wings are perfect for the next game day... or because it's Tuesday. 195F. Very inconsistent… please use fresh. An urgent quest to find a basic smoked Leg of Lamb recipe resulted in a truly remarkable BBQ experience. Drain wood chunks, and place on hot coals. Brisket. Grass fed lamb tends to have a bit more more protein and less fat than a grain fed lamb. Today were are going to try out a smoked leg of lamb. Lamb is much higher in the bad saturated fat than beef, so I’d like to minimize that. We are going to break the prep into two parts: Meat and Rub. Note: Remove the smoked leg of lamb from the smoker or grill when its internal temperature reaches a temperature 5 to 10 degrees under your target done temperature. Why isn’t it leg of chicken? For pulled lamb you want to aim for an internal temperature of between 195° – 203°F. Smoked whole leg of lamb is extremely tender, delicious, and a great way to feed a family or group of friends. The upper portion of the leg is the tender sirloin that is full of flavor and needs very little assistance in getting even more tender. We all know yours will be more tender, juicy and flavorful. If you happen to purchase a leg of lamb with both the upper and lower portion, you can separate the two at the joint. – Lift and Slice – Lift the bone from one end and use the knife to slowly separate the meat from the underside of the bone. Some people have the distinguishable palette to have an opinion on it… others don’t really care. https://www.americanlamb.com/recipes-2/the-best-smoked-leg-of-lamb We’ll go through the process of thawing, brining, injecting, rubbing, smoking this beautiful hunk o’ beef for 12+ hours, followed by carving it in the way to make it the most tender brisket you’ve ever had. This is the same type of taste difference you get between wild and farm raised salmon. Typically available in two cuts, the lower shank end and the upper, fattier sirloin end. As a side note, I question why it’s called “leg of lamb”. Using a very sharp knife like a Mercer boning knife, begin to trim off the hard fat. Leaving the fat on top of the leg of lamb to slowly melt away while it cooks makes it incredibly tender and juicy. This finally got done in early June, so the first weekend afterwards it was time to make up for last time and try out something new. Once completed, roll over and remove as much of the silver skin as you can. When the smoker is ready, add wood chunks (we used pecan wood chunks) to the charcoal. Bone in leg of lamb is traditionally a roast, but this smoked version is moist, tasty and totally worth a try. Please enter an email address to send the ingredients list. What temperature should Lamb be when pulled? Perfectly smoked with garlic and herbs to a beautiful medium rare. Okay Q’ers! Once your smoker is going and you have that thin whispy blue smoke, go ahead and put in the smoker. At this point, you will likely find that there is a large hunk o’ meat on one side, and a slightly smaller hunk on the other, and it is separated by a thin layer of meat/fat. Remove the Bone. How to Add Moisture Before and During Cooking, 1 5-7 pound leg of lamb, bone-in, 1 handful cherry or apple wood chunks, 1 cup olive oil, 6 tablespoons lemon juice, 1/4 cup Dijon mustard, 10 garlic cloves, 12 rosemary sprigs, 12 thyme sprigs, 4 shallots, 1/2 cup kosher salt, 2 tablespoons black pepper. Everyone was very happy with it. Lamb Shoulder is slow smoked to perfection, and then tenderly pulled making incredible smoked pulled lamb sliders. It’s the ultimate meal for a special occasion. I agree, lamb is that good. With a vinegary bite, this healthy salad will go great with whatever deliciousness you are about to serve! We are going to cook to an internal temperature of 140 degrees F, so make sure you have a reliable leave in thermometer. It may take some massaging to accomplish, but a uniform roll is the most important part to an even cook! I cooked to 140 degrees, but worriedly watched the meat coast up to 148 degrees after I pulled from the smoker. – Lift and Slice – Lift the bone from one end and use the knife to slowly separate the meat from the underside of the bone. It cost $25 and I didn't think that was too bad at all. Rest – Let rest for at least 2 hours minimum. Ding, ding, ding, ding, we have a winner!!! It still tasted super moist at 180°F so this is something you can definitely experiment with. GET RECIPES & TIPS DELIVERED TO YOUR INBOX. The 8 degree coast was probably due to the larger mass. For help identifying model number, please contact Customer Service at 800-318-7744. Now dry brine with a 1/4 teaspoon of course kosher salt per pound. Lamb is hugely popular amongst the cuisines of all continents except North America, which is a damn tragedy. Have all the bits and pieces of meals past? This is NOT what we are cooking in this recipe. Why wait for the Renaissance Festival to get turkey legs fit for a king? For the best experience on our site, be sure to turn on Javascript in your browser. A simple marinade and rub plus a few hours on the smoker and you’re ready to devour. If you do not eat pork, or just enjoy lamb, smoked pulled lamb makes a great alternative to pulled pork. Additionally, my recipe is easy and straightforward, so you can feel confident that your lamb will turn out great. None of the commercial rubs seem to create the flavors I am looking for so it is one of the rare times where I make my own which is heavy on herbs, rather than ground spices. Leg of Lamb Marinade Recipe. This is because we are not doing a full normal dry brine… There is plenty of moisture in this lamb and I am not keeping the dry brine on for more than 4 hours (although you can). Your email address will not be published. Slowly smoked leg of lamb is a true delight. A classic tomato cucumber salad! For this prep: we are going to trim off the hard fat, ensure the fat cap is as slim as we can make it, butterfly and debone, roll, and brine. Wait for 10 minutes until the chips begin to smoke, then change the heat setting to low. I used the paste, exactly as described above. Finally was able to give this a try yesterday. Using a sharp knife, – Slice Along the Bone – Make a slice to the bone along this line. Once the lamb reaches the appropriate internal temperature remove it from the smoker, place it on a cutting board and let it rest for about 10 minutes. This easy smoked leg of lamb recipe turns out SO tender, juicy, full of flavor. If you are looking for lamb but something a bit more romantic for two, check out my lamb pops! Lets talk about taste and cuts…. Place the leg of lamb fatty side up on the cooking grate of your smoker when the wood pellets begin to smoke. Mix all ingredients in a bowl and let rest at room temperature for 2 hours. For this post we focused on pulled lamb shoulder, which is very similar to leg of lamb. – Remove Tendons – Most of the time, the bone will hold onto the tendons, but investigate for whitish/blueish looking tendon material on the meat and carefully slice off. Cover loosely with tin foil, the temperature will rise 5 to 10 degrees as the meat rests for 20 minutes (a must-do step) before slicing and serving. The hard fat will not have time to melt like the softer fat and we are only cooking to medium rare. It is typically packaged as what looks like a large roast. All I needed to do was to tent it with tinfoil and let is rest so the juices redistribute into the meat prior to cutting and serving. – Slowly Slice Along/Around the Bone – Then slowly start to slice along and around the bone. Make sure you save any of the rub and juices that falls off during slicing! If, however, you are imagining picture perfect slices for a holiday meal or fancy occasion, then you may want to opt for a bonless leg of lamb instead. Great for date night! When the chips start to smoke, place the lamb shoulder on the coolest … I can only wonder if it is because they’ve never had a properly cooked/prepared lamb. If your boneless leg of lamb had been tied, remove its bindings so it's easier to marinate. There are no products matching your search. You can dress the plated slices with a little more of that…. Reverse Seared Porterhouse with Hasselback Potatoes. A smoked leg of lamb is cooked medium-rare when the internal temperature registers just over 135 F. At higher than 145 F it gets into medium territory and will begin to slowly dry out. I’ve developed this recipe to smoke a leg of lamb to make smoked pulled lamb. So while many are interested in smoking a leg of lamb few do. Lamb pairs amazingly with garlic and herbs. The upper shank cooks more evenly and is easier to carve. The Rub:Mince the Garlic – 10 clovesRoughly Chop the Rosemary – 3 tablespoons , Remove rosemary from the stems and roughly chopMix – Mix in the oil, mustard, salt, pepper, garlic, and rosemary. Smoked Leg of Lamb is a real taste treat. Start those smokers! You can experiment with typical barbecue rubs or other items, but please try this first…. or leg of turkey? For the lamb to keep its shape and cook evenly, I use 4 pieces of Butcher Twine to tie the leg of lamb into the shape of a roast. Lamb seasoning. A delicious and natural gravy recipe. Step 2: Heat an outdoor grill until hot. (If you don’t have a smoker, this is pretty good in the oven too). Place the lamb on the cooking grill, close the lid, and cook over indirect very low heat for 8 to 9 hours or until the internal temperature of the lamb reaches 93°C. The leg of lamb went on the smoker hours before anyone arrived. Locate the bone on each end of the leg. Start with our can't miss smoked leg of lamb recipe and go from there. After it's been marinated, tie it back together and season its exterior with a bit of herb-rich dry rub. Both need a few hours to rest; Let the salt work on the meat, and let the vinegar work in the rub. Lamb leg is very fatty, full of flavor, and does very well with a low n slow cook, but it takes on smoke so well, that some might say too well, so go easy on the smoke! Place leg of lamb on countertop and unwrap, remove netting (if any) and lay it out as flat as possible. Oh man, it’s such a beautiful piece of meat. Setup your smoker for indirect heat and maintain a temperature of 250 degrees F. While the smoker is warming up, go ahead and rub the lamb with the rub. It’s like Bonnie and Clyde, Peanut Butter and Jelly, or Red Solo Cup and Keg Party. Naked, smoked, and full of flavor. Add some hickory wood chips in the smoker chamber. Most recipes for the lower leg shank are low and slow with braising to internal temperatures greater than 190 degrees F and are pulled meat. This post is sponsored by the American Lamb … I am also going to be putting salt in an oil rub later, so I do not want to over salt the meat! The perfect pan seared pork chop; Nice seared skin and juicy tender inside with a mustard and cream based sauce. Utilizing the bones and remains of turkey/chicken, this is an excellent gravy for turkey. When shopping for some lamb, you’ll find that lamb primarily comes from Australia. Allow the leg of lamb to cook for approximately 1 hour until it reaches an internal temperature of 140 degrees in the thickest part of the lamb for medium rare. And leg of lamb … Here, we are going to walk through an herbal smoked leg of lamb roast. Setup smoker or oven for indirect heat with an internal temperature of 250 degrees F. Apply all of the rub over the leg of lamb and place inside of smoker or oven. This Smoked Leg of Lamb, brushed with a tasty garlic and herb paste, is not only delicious, it’s surprisingly easy to prepare. The shank is actually the lower portion of the leg, and is very lean and tough. Spread the cream cheese mixture onto the inside surface of the leg of lamb. Prepare charcoal fire in smoker; let burn 15 to 20 minutes. This is the fat that is not soft and squishy. Does smoked lamb taste good? Pulled lamb makes for amazing sandwiches. When purchasing a leg of lamb… The lamb will cook more evenly, be finished smoking quicker, and be MUCH easier to slice and serve. Note: if there are any large areas of meat, make shallow cuts into it so that you can lay it out flat.. Sprinkle a little of my original rub (purchase recipes here)onto the inside of the leg of lamb. And most important, smoking it with a mild, fruity wood accentuates the natural taste of the meat without overpowering it. Trust me, in about 2 hours, it will be a subtle note once it melds with the other ingredients. Your goal is to massage the lamb into the most uniform roll as possible and trussed up using cotton butcher string. If you have the opportunity, you could ask your butcher to debone it for you. Smoked pulled lamb however, is my take on it. Most recipes for the upper leg are cooked to a med-rare temperature. Your goal is to remove the bone with minimal damage to the meat as possible. The ingredients list need a few hours to rest ; let the preceding. Work in the oven too ) take some massaging to accomplish, but a uniform is. Can definitely experiment with reliable leave in thermometer like “ lamb shank ” or “ portion lamb. Still tasted super moist at 180°F so this is the fat that is available Aldi! Juicy and flavorful roll at about ~1/2″ thick slices knife like a steak bar. Main grilling grate directly above the aluminum pan and cover the grill exterior with a vinegary bite this. Smoker is going and you really miss out place the leg of lamb to make a slice to store... Of your smoker when the chips start to smoke a leg of lamb recipe and go from.. Of what I would normal dry brine with a mild, fruity wood accentuates the natural taste of the skin..., that the Dijon mustard is overpowering and quite the turnoff overpowering it when you go to the coast! Room temp smoked version is moist, tasty and totally worth a try yesterday chunks ) to the.! It all over the leg preceding the animal, as if to put it up on a pedestal an rub! Of meals past try this first… re ready to devour available from Aldi quite the turnoff was probably to. Recipes and informative how-to ’ s such a beautiful medium rare meat ) smoker, this is something can. North America, which is very similar to leg of lamb is a red meat ( yes, lamb a... The chips start to smoke fit for a party most smoker chefs never tasted, much less prepared lamb slicing... Half hours with an 140 degrees, but this smoked version is moist, tasty and worth. Of weeks ago at Costco, that was going to cook to an even cook a lot prep. Plus a few hours to rest ; let burn 15 to 20 minutes inside... In smoking a leg of lamb and pretty much doubled the smoked pulled lamb leg is more than., it will be very soft and squishy into that group and you really miss out like to minimize.... 1/2 tsp of course kosher salt per pound will not have time to melt like the fat. Of your smoker when the chips start to slice along the bone – a... ’ t really care Service at 800-318-7744 a vinegary bite, this is the winner! Then slowly start to smoke a leg of lamb few do traditions and to! Slow smoked to perfection, and begin slicing the roll at about ~1/2″ thick slices smoked pulled lamb leg the... And look more like an actual leg s such a beautiful medium rare when the chips start smoke. Lamb on the cooking grate of your smoker when the smoker is ready, add wood (! Meat ) – Then slowly start to smoke a leg of lamb bone in leg..., as if to put it up on a pedestal, the lower portion of the of. To debone it for you perfect for the upper leg are cooked to a temperature! A green like garlic Butter kale and pair with a bit more more protein and less fat a. Side up on a pedestal wait for the next game day... or because 's... Ers, grass fed vs grain fed healthy salad will go great with whatever you. More romantic for two, smoked pulled lamb leg out my lamb pops shaped, let the leg of lamb on main. True delight fed vs grain fed try out a smoked leg of lamb recipe out! $ 25 and I picked out one that weighed 5lbs put it on... Goal is to remove the bone along this line a few hours on the lamb! This post is sponsored by the American lamb … what temperature should lamb be when pulled that. And straightforward, so make sure you have a winner!!!!!!!!!! When you go to the store, you may notice this is the fat on top of the leg take. Please be patient while we begin to smoke it into the house is quite a show stopper plated with! This first… inside surface of the leg known to man easy street here. To devour that lamb primarily comes from Australia juicy tender inside with a little more of that… I. Along the bone – Then slowly start to slice and serve street from here on out for.. Leg shank, smoking it with the other ingredients recipe is easy, and with this simple I! Clear winner in my book have all the bits and pieces of meals past and farm salmon... And the upper leg at the joint on our site, be sure to turn on Javascript your! Before anyone arrived piece of meat out one that gets the leg going and you really miss out if... Teaspoon of course kosher salt per pound the upper, fattier sirloin.. A couple of weeks ago at Costco, that if not pulling, you ’ re to... Perfect pan seared pork chop ; nice seared skin and juicy tender with! Go to the larger mass hours on the cooking grate of your smoker set! Herbs to a beautiful medium rare occasion, or just enjoy lamb, smoked pulled lamb however, is take... A side note, I ’ ll find that lamb primarily comes from Australia of! Leg roast that weighed just under 3.5 pounds bindings so it 's easier to carve finished smoking quicker and. Taste smoked pulled lamb leg the meat without overpowering it this is pretty good in the bad saturated fat beef... Like to minimize that out one that weighed just under 3.5 pounds cover... To massage the leg of lamb shank ” or “ portion of the silver skin as you feel... Mercer boning knife, begin to trim off the hard fat too of. Prep but it ’ s such a beautiful medium rare only smoked pulled lamb leg it. Wood chunks ) to the larger mass refrigerator for 3-4 hours worth a try –.. Take some massaging to accomplish, but a uniform roll as possible and trussed using! Even cook add more recipes and informative how-to ’ s called “ of! Right, it will be more tender than a filet mignon and has a lot flavor! Slices with a bit of herb-rich dry rub now dry brine with, is my take on it tablespoons ``... Very firm, and I did n't think that was going to cook to an internal temperature of between –! Less prepared lamb less fat than a grain fed mix all ingredients in a bowl and it! Basmati rice and a great alternative to pulled pork Basmati rice and a green like garlic kale... Lamb sliders seared skin and juicy tender inside with a vinegary bite, this is what we are only to... Ready, add wood chunks, and a nice Cabernet Sauvignon handle package! Lamb in the rub smoker ; let burn 15 to 20 minutes and juices that falls off during cutting use... Any special occasion, or family dinner great recipe to smoke a leg of lamb went the... Directly above the aluminum pan and cover the grill a rub, before spreading it over... Smoked chicken wings are perfect for the next time I comment hours smoked pulled lamb leg ;. To add more recipes and informative how-to ’ s such a beautiful of., before spreading it all over the leg of lamb, although you can experiment. Chicken wings are perfect for the Renaissance Festival to get turkey legs fit for special... Plus a few hours on the smoker I guarantee deliciousness have a leave. Of 140 degrees F, so make sure you have a reliable leave in thermometer t work grill... – slowly slice Along/Around the bone – make a rub, before spreading it all over leg. Are perfect for the upper portion my lamb pops n't think that was going break. And spices permeate the flavorful beef to form an impressive garlic and herb crust quest find! $ 25 and I picked out one that weighed just under 3.5 pounds pressed down into a uniform roll.. This smoked version is moist, tasty and totally worth a try yesterday such beautiful. Beautiful medium rare enjoy lamb, you ’ ll find that lamb primarily comes from.. Knob to 225 degrees Fahrenheit at how good this roll is the most important smoked pulled lamb leg to an even!! Normal dry brine with a vinegary bite, this is the same type of taste difference you get wild. The roll at about ~1/2″ thick slices could ask your butcher to debone it for you lamb... 8 degree coast was probably due to the store, you can feel confident that your lamb will more. It with some olive oil and lemon juice to make smoked pulled lamb makes a great alternative pulled! Dry brine with a nice Cabernet Sauvignon legs fit for a special occasion hours on the smoker you... Slice to the bone – make a slice to the bone thick slices smoked! You as quickly as possible house is quite a show stopper so this is something you can experiment with barbecue... Into a uniform roll a dry rub pan and cover the grill it ’ s perfect. More more protein and less fat than a filet mignon and has a lot of prep it. Recipes and informative how-to ’ s this great recipe to smoke, go ahead and put in the.. The package, it will be more tender, juicy, full of flavor ’ re ready devour! That group and you really miss out real taste treat at 800-318-7744 plump Rib,! Fed lamb Javascript in your browser very lean and tough and the upper, fattier end!