Additional Benefits Include:
☑ It delivers excellent protein.
☑ It offers an abundant source of iron.
☑ It boosts the immune system.
☑ It contains healthy fats.
☑ It promotes nervous system health.
Smoked Boneless Lamb Leg
Although you might not find fresh lamb meat at your neighborhood market as easily as you would beef or pork, it is very much worth your while to track down a local specialty shop or store that provides a variety of lamb cuts. Pick out a whole boneless leg of lamb, and then amaze your family and friends with this incredibly easy and delicious smoked lamb leg recipe!
What You Will Need:
↣ Fresh Rosemary – 2 Tablespoons, Finely Chopped
↣ Fresh Thyme – 1 Tablespoon, Finely Chopped
↣ Fresh Garlic – 5 Cloves, Minced
↣ Course Sea Salt – 2 Tablespoons
↣ Course Ground Black Pepper – 1 Tablespoon
↣ Butcher String/Twine
↣ Cutting Board
↣ Large Platter
↣ Small Bowl
↣ Standard Meat Smoker
Want to Use a Baste to Prevent Drying Out?
What You Will Need:
↣ Red Wine Vinegar – 1 Cup
↣ Vegetable Oil – ½ Cup
↣ Sea Salt – 1 Teaspoon
↣ Course Ground Black Pepper – ½ Teaspoon
↣ Chopped Rosemary – ½ Teaspoon
↣ Chopped Thyme – ½ Teaspoon
↣ Garlic – 5 Cloves, Minced
GREAT TIP: Instead of a traditional meat mop, tie a bunch of fresh herbs to a long stick and use this to baste your lamb during the smoking process.
Remove any netting around the lamb meat, and then rinse it in cold water. Blot it dry with a clean paper towel and transfer it to the platter.
Brush the entire outside of the lamb leg with olive oil. Be sure to cover all sides, including where the bone was removed. Now you are ready to season.
Combine the herbs and garlic into a small bowl and set aside. Then generously sprinkle the salt and pepper on all surface areas of the meat. Next, apply your garlic mixture in the same way.
NOTE: If you are smoking a bone-in lamb leg, try cutting small slits into the meat for better seasoning saturation.
Next, tie up the lamb leg as you would a traditional roast. For help, see our recent blog, “3 Reasons Why You Should Tie a Roast.” There, you will find a quick guide to tying a roast.
After you tie up your lamb, set it in the refrigerator for 3 to 4 hours to allow the seasonings to absorb into the meat.
One hour prior to placing it in the smoker, take it out of the refrigerator and let is reach room temperature.
Set your smoker to 275 degrees Fahrenheit. Be sure to use a mild wood, such as Cherry, Grape, or Maple. See our blog on “Various Wood Chip Options for Smoking Meat” for some helpful tips.
Smoke your leg of lamb for 2 hours and 15 minutes, or until internal temperatures are right where you want them to be. Smoked lamb leg is best served medium rare to medium, which is around 140 -145 degrees Fahrenheit.