Smoked Boneless Leg of Lamb


Smoked boneless leg of lamb is typically something we indulge in around Easter or Holy Week. This smoked leg of lamb recipe has minimal ingredients, is easy to prepare and has you ready to eat in only a matter of hours. The combination of the rosemary, thyme and smoke flavor has made this smoke lamb a household favorite.

Preparing For Smoked Boneless Leg of Lamb

I picked up a boneless leg of lamb, down at our local Costco, it weighed in at just under 6lbs. When you get the boneless lamb leg they have it wrapped in a netting to keep it together, because the bone has been removed. Once we get rolling with this recipe you are going to need to recreate that shape and if you have it or can plan ahead you will want some cooking twine to wrap it back up. If you are smoking a leg of lamb, bone-in this recipe and time should not change that much but it is worth keeping an eye on your temperature just in case.

I have always sweated doing lamb because it can dry out, if not done correctly. Even back in the days of doing it a slow cooker, packed with liquid, I was worried it would somehow get dried out. That may have been a little paranoia on my part because I never have had issues with lamb drying out regardless of how I cooked it.

Before I got my Weber Smoker Mountain rolling, or your pellet grill or smoker of choice, I started prepping the lamb. Once you have it removed from the package, pat it dry and leave yourself with some decent working space because that lamb will open up larger than it is packaged. You will find some common ingredients when it comes to lamb, mostly thyme and rosemary. I had to make 3 stops before I was finally able to find some fresh bundles of both as its a popular ingredient around the Easter holidays.

I did this on my WSM but if you are smoking lamb on pellet grill or some other style of smoker, this recipe should translate.

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Once you have the lamb unwrapped and the net cut, open it up and start applying olive oil. Make sure you are covering top, bottom and all the areas underneath where the bone was cut from. Once you have that done, we are going to start covering it with the rosemary, thyme, salt, pepper and garlic. You are going to chop the rosemary and thyme finely and then incorporate the other ingredients below.

Here is the breakdown of what you need to coat the lamb: 2 tablespoon of rosemary, 2 tablespoon of thyme, 1.5 tablespoon of salt, 1.5 tablespoon of pepper and 2 tablespoons of minced garlic (save a sprig or two of the rosemary for later).

After you have it coated with olive oil and the other ingredients and herbs, tie it back up with your cooking twine and let it sit for about 3 hours, in the refrigerator. We want to really give the herbs some time to soak into the lamb and fill out our flavor profile. In the meantime I started getting the smoker ready. With this recipe I got the smoker settled in at 275° with a cherry and pecan wood chunks mix.

The lamb leg, wrapped in kitchen twine and ready to marinade for about 3 hours and then we are smoking a leg of lamb.

Smoked Lamb Leg

Once I had the smoker up to temperature I pulled the lamb from the refrigerator and got it on the smoker. I usually place lamb directly on the grate but you can also put it in a foil tray as well. You will want to baste the lamb every hour or so, I did it about every 45 minutes. For the baste you can use 1 cup of olive oil, 1 teaspoon of salt, 1 teaspoon of pepper, 1 tablespoon of minced garlic, 1 teaspoon of thyme and 1 teaspoon of rosemary.

What I also did, was about half way through was took the extra sprig or two of rosemary and placed it on top of the lamb, while still in the smoker. I continued to baste the lamb over the rosemary.

Easy Smoked Boneless Leg of Lamb on my WSM

Just looking at this makes my mouth water. This does not take long because you are not looking to push the smoked lamb to a high internal temperature. So you are asking how long to smoke boneless leg of lamb, I had this on for about 2 hours and 30 minutes. Lamb is best served done at medium, going past that you risk drying it out. The goal is to take this to about an internal temperature reaches 140 degrees and then pull. Once you get to an IT of 140° mark you will let it sit for about 15 minutes and let it rest, while your temperature continues to rise until about 145 degrees.

Smoked Lamb Leg Wrap Up

After that rest period of 15 minutes feel free to slice the smoked boneless leg of lamb. I was slicing these at about 1/2″ thick. You will not be disappointed in how this turned out.

When you see the juices running out of your smoked boneless leg of lamb, you know you nailed it!

What to serve with smoked leg of lamb recipe could be rosemary roasted potatoes, melted onions or some honey roasted carrots. All pair very well with smoked lamb.

Final product Smoked Boneless Leg of Lamb

If you are smoking or grilling and looking for some other smoked lamb recipes ideas and or more, check some of these suggestions out:

Thanks for being here and checking out this Smoked Boneless Leg of Lamb recipe. I hope you enjoy it! We always appreciate comments, 5 star reviews and social media shares. Keep that smoke rolling!

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Smoked Boneless Leg of Lamb

Smoked Boneless Leg of Lamb

Smoked boneless leg of lamb is typically something we indulge in around Easter or Holy Week. This smoked boneless leg of lamb recipe has minimal ingredients, is easy to prepare and has you ready to eat in only a matter of hours. The combination of the rosemary, thyme and smoke flavor has made this a household favorite.

Prep Time: 20 minutes
Smoke Time: 2 hours 30 minutes
Rest Time: 15 minutes
Total Time: 3 hours 5 minutes


  • 6 lbs leg of lamb
  • 3 tablespoons olive oil
  • 2 tablespoon of rosemary
  • 2 tablespoon of thyme
  • 1.5 tablespoon of salt
  • 1.5 tablespoon of pepper
  • 2 tablespoons of minced garlic


  • 1 cup of olive oil
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 1 tablespoon of minced garlic
  • 1 teaspoon of rosemary
  • 1 teaspoon of thyme


  1. You are going to set your smoker to a temperature of 275°. I used a mix of pecan and cherry wood
  2. Remove lamb from package and pat dry
  3. Coat lamb with olive oil and then start coating the lamb with the rosemary, thyme, salt, pepper and garlic.
  4. If necessary tie lamb up with cooking twine
  5. Let the lamb sit for about 3 hours to let the spices set in on the lamb, in the refrigerator
  6. Place on smoker, fat cap up
  7. Prepare baste
  8. Baste every 45 minutes
  9. Place fresh rosemary sprig on the lamb (optional)
  10. Remove from smoker when IT hits 140°
  11. Let rest for 15 minutes before slicing
  12. Slice and serve

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 782Total Fat: 59gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 211mgSodium: 1120mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 58g

This data was provided and calculated by Nutritionix on 1/25/2022

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