Smoked Leg of Lamb Boneless

Smoked Leg of Lamb – Boneless

Smoked lamb leg is one delicious meat and could not be easier with this recipe. While it is possible to smoke a whole leg of lamb with the bone in, I find that smoking it boneless is far superior. Not only does it take less time smoking leg without the bone, I also do not notice much difference in flavour.

You can purchase a leg of lamb that is already removed from the bone and tied up into a roast, or a butcher can be paid to do it. If desired, you can also take up the task and bone the leg of lamb yourself. If you do that, make sure to tie it up into a football shaped roast with kitchen twine.

There are many different spice blends that work with lamb, and in this recipe I used a Greek style spice rub. This seasoning uses garlic, oregano, thyme, salt and pepper. Make sure to rub the lamb all over to ensure it is well seasoned.

Another spice rub that works very well is this one: Moroccan Spice Rub

Smoked Leg of Lamb Boneless

For smoking, I usually smoke lamb with apple, but have also used hickory, oak and pecan. Each of those have resulted in a delicious smoked lamb.

Set the smoker for 250F. I find that this temperature is perfect to create a tasty rubbed crust on the outside on the lamb and also keeps the meat moist and juicy.

Like beef, people have different preferences for doneness of lamb. While some people prefer a rare to medium rare lamb, others favour a more well done cut of meat. I cooked it to an internal temperature of 145F and then removed it from the smoker. I let the leg of lamb rest for 5 minutes before slicing it. This resulted in a meat that was still pink in the middle.

I was impressed by the smoky flavour that was well balanced with the seasoning. The meat was tender and moist.

Smoked Leg of Lamb Boneless

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4.75 from 4 votes

Smoked Leg of Lamb Recipe - Boneless

How to smoke a boneless leg of lamb with these simple instructions and delicious Greek style herb and garlic  rub. Smoked in a Bradley Electric Smoker, but any smoker would work.
Course Main Course
Cuisine American, Greek
Keyword bbq, lamb, smoked
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 4 people
Author Steve Cylka


  • 1 boneless leg of lamb (about 2 to 2 1/2 pounds in weight)
  • 4 garlic cloves, minced
  • 2 tbsp salt
  • 1 tbsp fresh ground black pepper
  • 2 tbsp oregano
  • 1 tsp thyme
  • 2 tbsp olive oil


  • Trim the meat of any excess fat and try to keep the meat an even thickness as this helps to ensure even cooking and smoking throughout. If necessary, use kitchen twine to tie up the lamb so that is bunched together to form a nice roast.
  • Mix together the garlic, oil and spices and rub all over the lamb. Place lamb on a dish and cover with plastic wrap. Place in the fridge for at least an hour to marinate. 
  • Place the lamb on a smoker rack
  • Set the smoker to 250F using wood chips of choice. Apple, oak and hickory are great choices.
  • Smoke the lamb for around 3-4 hours or until the internal temperature of the meat reaches about 145F, which is a nice medium rare. Some people prefer their lamb more rare while other like it more well done, so monitor the temperature and remove at desired doneness.

About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. Love smoked food

  2. I tried this once and accidentally overcooked it to 170 degrees Fahrenheit. But it’s still turned out amazingly wonderful. It has got to be one of the best things I’ve ever smoked or cooked period. To me it’s better than bacon. I can only imagine how good it will be next when i cook it next time to 145!

    I’m going to try the same marinade/rub for a pork loin.

  3. 3-4 hours is way too long at 250 in my brinkman electric. 2 hours and it’s done, so watch for that. Monitor the temp at the 1.5 hour mark if you want medium rare.

    The rub is awesome and certainly a crowd pleasing dish. Making it again today.

    • 3.5 hrs at 210 degrees (on a Pitt Boss pellet smoker produced 142 degree produced a perfect product. I added a sprig of fresh rosemary and it was raved about for the last 350 days or so. Doing it again on Sunday.

  4. This looks great. I’m trying it in my friend’s smoker as I’m participating in an dinner party celebrating Icelandic food and lamb is central. I am supposed to make it an appetizer and would love any ideas on how to present this lamb as fingerfood? Perhaps on rye (Icelandic) with some kind of spicey sauce???

  5. This was amazing. The best lamb I’ve ever had. My hisband loves lamb but I’ve never liked the strong flavor. He couldn’t stop raving about it. Thank you!!

  6. This was AWESOME! I would highly recommend doing this. Crusty, brown, herb on the outside, moist and tender on the inside. YUM!

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