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You may think of a leg of lamb being roasted but try a Smoked Leg of Lamb. Let’s embrace your primitive side. Cooking that succulent piece of meat on your Traeger makes it easier than you thought.
There’s something wonderful about smoking a large piece of meat. And a boneless leg of lamb is great for feeding a group of people. If you’re looking for something different to cook on your Traeger and serve your guests, a smoked boneless leg of lamb is a great option.
How much does the typical leg of lamb weigh?
A typical leg of lamb weighs around 5-6 pounds. A boneless leg of lamb is around 3.5 to 5 pounds.
What are the ingredients for smoked boneless leg of lamb?
The ingredients to smoke boneless leg of lamb on a Traeger are as follows:
- Boneless leg of lamb
- Olive oil
- Kosher or sea salt
- Freshly ground black pepper
How do I make smoked boneless leg of lamb?
A boneless leg of lamb is very easy to smoke on the Traeger. The first thing you need to do is rub the meat down with olive oil and then minced garlic. Cover with rosemary, oregano, salt, and pepper and transfer to the Traeger that has been preheated to 250 degrees.
Smoke for two hours or until the temperature reaches 135 (medium-rare) to 145 (medium) degrees internally. Remove from the smoker and allow to rest for 15 minutes before slicing.
Is leg of lamb nutritious?
A 3-ounce portion of leg of lamb contains roughly 200 calories, 14.5 grams of fat, 6.3 grams of saturated fat, 59 grams of cholesterol, 48 grams of sodium, and 15 grams of protein. It also contains 8% of your daily iron and 12% of your daily phosphorus.
Does lamb dry out easily?
Lamb can indeed dry out if cooked too long. One of the best things you can do to avoid this is to use an instant read thermometer. You want to pull the lamb at the right temperature and allow it to rest before cutting. This will prevent it from overcooking and allow the juice to redistribute before you cut into it. Pay close attention to the recipe and the size of the meat you purchase so that you cook for the proper time.
How much lamb do I need to feed a group?
A 4-pound boneless leg of lamb will serve 8 people. If for some reason you are purchasing a leg of lamb with plans to debone at home, you’ll want to grab at 5-6 pound leg of lamb for 8 people. This can save you money, but it can also be a lot of work.
What are the best woods to smoke leg of lamb?
Apple and pecan are both great woods for smoking leg of lamb. Both have a mild flavor, which is great for the length of time that the meat will need to smoke. The longer the meat needs to smoke, the lighter flavor of wood you’ll want to choose. Otherwise, you can overpower the taste of the meat with a strong flavored wood such as hickory or oak.
Boneless Smoked Leg of Lamb
- Wood Choices Apple or Pecan
- 3-5 pound boneless leg of lamb
- 2-3 tablespoons olive oil
- 2 tablespoons minced garlic
- 2 tablespoons fresh rosemary chopped
- 2 tablespoons fresh oregano chopped
- 2 teaspoons kosher or sea salt
- 1 teaspoon freshly ground black pepper
- Coat the lamb with olive oil
- Rub with garlic
- Cover with rosemary, oregano, salt, and pepper
- Preheat the smoker to 250 degrees F
- Place the lamb directly on the smoker grate
- Smoke lamb for approximately two hours or until it reaches your desired doneness. 135°F to 145°F for medium-rare to medium doneness.
- Remove from the smoker and allow to rest for 15 minutes before slicing
- Serve immediately
- Store leftovers in refrigerator
What goes well with smoked boneless leg of lamb?
You can’t go wrong with a nice green salad to start your meal. Roasted or grilled vegetables, especially those in season, make wonderful side dishes. Fresh spring peas, risotto, wild rice…there are many foods that pair well with smoked leg of lamb.
There are a few recipes here on the site as well that would pair perfectly with this smoked boneless leg of lamb. Here are a couple to choose from:
Grilled Asparagus is a great option. Lamb is most often served during the spring and asparagus is in season at the same time.Grilled Potato Wedges are wonderful because they are not only simple to make, but their flavor will pair great with the lamb.