Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.

Thread Tools
Unread 03-03-2011, 11:00 AM   #1
Wandering around with a bag of matchlight, looking for a match.
Join Date: 02-28-11
Location: Hill City, KS
Downloads: 0
Uploads: 0
Default Smoking a Leg of Lamb for the first time

I am looking to smoke a leg of lamb on our Traeger. I have never cooked a leg of lamb and have no clue how to season it or what kind of mop to make for it. I have done different cuts of lamb, chops and steaks, but this is a huge piece of meat and I want to put a lot of flavor into it.
TraegerNewbie is offline   Reply With Quote

Unread 03-03-2011, 11:43 AM   #2
On the road to being a farker
h00kemh0rns's Avatar
Join Date: 07-30-10
Location: Round Rock, TX
Downloads: 0
Uploads: 0

Check out the lamb throw down that just took place for ideas:

Mine I used a marinade and mop for lamb tacos (but could have been used stand alone with side dishes.)

You'll want internal temp of the lamb to reach 140-150* and not any higher IMO.
h00kemh0rns is offline   Reply With Quote

Unread 03-03-2011, 04:17 PM   #3
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
Downloads: 0
Uploads: 0

If it's bone in I personally would take the bone out and trim it up it's not hard to do. I'm sure you can find it on You Tube or Google it. What you want is a flat even thickness all the way across. Then rub with evoo,garlic,rosemary and salt and pepper. Then I would grill it. You can add smoke by throwing wood on the coals. DO NOT OVERCOOK LAMB!!
Skidder is offline   Reply With Quote

Unread 03-03-2011, 04:40 PM   #4
Quintessential Chatty Farker

SmokinAussie's Avatar
Join Date: 10-19-09
Location: Melbourne, VIC
Downloads: 0
Uploads: 0

Her's my post on a leg of lamb....

And here is Phrasty's. I think Phrasty's is better IMHO... Either way, you will not be dissapointed with the result.


Aussie Lamb Farker Awardee!
Show me smoking and grilling LAMB for an ALF Award!
Resurrected for 2014: PM me if you've posted grilling or smoking LAMB in QTalk!
Just remember... the standard has gone up. You Americans are getting good at LAMB!

"Bullet Bill" WSM
"Blue Lou" Performer
Too many other bits of BBQ Gear to count!

SmokinAussie is offline   Reply With Quote

Unread 03-03-2011, 04:48 PM   #5
Chef Jim
Babbling Farker

Chef Jim's Avatar
Join Date: 02-07-10
Location: Tequesta, Florida
Downloads: 0
Uploads: 0

Bill is the expert on lamb, I think mine is better.

I like to keep it simple, rub with garlic and rosemary, cook low and slo, and be prepared to wind up in lamb heaven.
Judge Jim, Given to me by Terry @ Git R Smoked.
Chef Jim, Gym, Jim, or CJ. I'm not a Chef, but I play one on the internet.

A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.

Chef Jim is offline   Reply With Quote

Unread 03-03-2011, 07:04 PM   #6
is one Smokin' Farker
Join Date: 09-21-09
Location: MambyPambyLand, Ca Ya Jackwagon
Downloads: 0
Uploads: 0

Thanks Newbie, I was just going to start a thread about lamb when I saw you beat me too it, gracias. I have a leg in the freezer that my aunt gave me. Her kids are in the 4H so I'm interested to see how it compares to store bought. It goes on the smoker on Sunday! Good luck with your cook.
JiveTurkey is offline   Reply With Quote

Unread 06-15-2013, 09:40 PM   #7
Found some matches.
Join Date: 06-10-13
Location: SoCal
Downloads: 0
Uploads: 0

leg of lamb was the first thing I ever cooked on my first smoker. IMO it is easier than a lot of other meats because it doesn't get dried out or tough as easily if the temp in the chamber exceeds the target range (the meat however cannot exceed the target temp). In fact I finish mine off with some direct heat over coals to get the bark I am looking for. I usually do a rub consisting mainly of dried rosemary, thyme, Himalayan pink salt, various peppercorns, a few dried chilis all ground up to a fine powder using my mortar and pestle. Then I rub it on the leg the night before. Depending on the mood I am in I may also cover the leg with mustard before putting it on the smoker. That also gives a nice bark. In fact I am getting one ready for tomorrow right now. I will be trying to inject lamb for the first time. Going to use a modified version of thirdeye's injection from the lamb injection thread. If you go the mustard route you def do not need a mop. Also am going to try adding some sweetness today. I have never added anything sweet to lamb before so I am interested to see how it will turn out. I also recommend sandwiches with it the day after. Blue or goat cheese and some onions on french bread.
SoCalBarbecue is offline   Reply With Quote

Unread 06-16-2013, 11:30 AM   #8
Take a breath!
Join Date: 09-15-11
Location: Houston, TX
Downloads: 0
Uploads: 0
Talking my leg of lamb roasted on the spit..
food bloggin at
GARNAAL is offline   Reply With Quote

Unread 06-16-2013, 02:03 PM   #9
is One Chatty Farker

Join Date: 02-08-10
Location: Howell, MI
Downloads: 1
Uploads: 0

Relax. A leg of lamb is good with just salt and pepper. It has it's own flavor.
Two Weber daisy wheel kettles A: 1979 P: 1993
dadsr4 is offline   Reply With Quote

Unread 06-16-2013, 03:41 PM   #10
Babbling Farker

AussieTitch's Avatar
Join Date: 11-17-12
Location: South East Victoria Australia
Downloads: 0
Uploads: 0

Originally Posted by dadsr4 View Post
Relax. A leg of lamb is good with just salt and pepper. It has it's own flavor.
The op was posted a few years ago, do you think its ready yet.
Talk about Low and Slow
I will never be over the hill.
I'm too darn tired to climb it.
Daffy Duck

AussieTitch is offline   Reply With Quote

Thanks from:--->
Unread 06-16-2013, 04:38 PM   #11
Full Fledged Farker

legendaryhog's Avatar
Join Date: 03-08-13
Location: Lawrence, KS
Downloads: 0
Uploads: 0
Default leg of lamb is my fav on smoker

Lots of good advice here. Nothing takes the smoke like lamb. It is awesome. Bone it out, you can then leave it whole or take the hind end off as a roast for another time. Rub salt, pepper, rosemary, oil and garlic inside and out. Roll up with butcher twine. Can't go wrong. Do not not not over cook.
LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30"
legendaryhog is online now   Reply With Quote


Similar Threads
Thread Thread Starter Forum Replies Last Post
Smoking leg of lamb wrapped in agave Wheezer Q-talk 17 01-07-2011 05:51 PM
Questions about smoking a leg of lamb altered states Q-talk 5 12-25-2010 09:09 PM
Leg of lamb cook time MattCom Q-talk 4 04-04-2010 07:50 AM
smoking leg of lamb CB Q-talk 4 04-13-2009 11:20 PM
Leg o' Lamb MostlySmoke Q-talk 10 06-23-2008 01:34 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -5. The time now is 02:57 PM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts