Smoked Lamb Recipe and 3 Tips for Smoking Lamb

A smoked leg of lamb has a delicate smoke flavor balanced by the robust, almost gamey flavor of lamb. Fresh herbs like rosemary are a common addition to lamb dishes. Since the lamb itself is so flavorful, it can stand up to strong seasonings and herbs. A fresh sauce made with mint, shallots, lemon juice, and olive oil makes for an extra layer of brightness to balance the smoke flavor.

Commonly used woods for smoking lamb include hickory, applewood, and mesquite. The best wood for smoking is hardwood, such as fruitwood and nut wood, as they burn cleanly and do not contain any harmful resins. As with all smoking, it’s essential to look for untreated hardwoods. Avoid softwoods such as pine or cedar, as their sap and terpenes cause thick smoke that’s not suitable for smoking. Stay away from treated lumber and scrap wood as well.

Always check the manufacturer’s instructions and purchase the correct type of wood, such as pellets or chips specific to your meat smoker.

Here’s how to make a smoked lamb that’s fit for a special occasion:

1. 1. Choose a large cut. Lamb is a leaner meat, and small pieces like chops can dry out during the smoking process. Choose a larger cut such as a lamb shoulder or bone-in or boneless leg of lamb to get juicy, tender smoked meat. If using a boneless cut, use butcher’s twine to tie the lamb to a uniform thickness, ensuring even cooking.
2. 2. Use an instant-read thermometer. Factors such as the size of the cut, whether it’s bone-in or boneless, and the fat content will affect cooking time. The best way to achieve your desired doneness is to use a thermometer. To get an accurate read, insert the thermometer into the thickest part of the leg of lamb or shoulder. For medium rare, pull the lamb from the smoker at 130–135 degrees Fahrenheit. For medium well, 145–155 degrees Fahrenheit, and for well done, leave it in until the internal temperature reaches 155 degrees Fahrenheit. Learn how to use a meat thermometer properly.
3. 3. Let the meat rest. After smoking, let the lamb rest for at least 10 minutes before slicing or shredding. Resting will ensure the juices are redistributed evenly throughout the meat rather than on your cutting board.