Smoked Leg of Lamb
★ Issue CMSC·18–014 · Published 03 Dec 2018
BBQ/SmokedGood-Shepherdlamb

Smoked Leg of Lamb.

Low smoke at 160℉ pulls the meat pink and tender, then high heat seals the crust hard

PREP 15 min
COOK 360 min
TOTAL 6:15h h
SERVES —  
HEAT medium
BLEND RATING 5.0 15 reviews · Good Shepherd®
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You'll need
SmokerInstant-read thermometerButcher's twineSous vide immersion circulatorVacuum sealerHigh-heat searing pan

Low smoke at 160℉ pulls the meat pink and tender, then high heat seals the crust hard

Ingredients

FOR THE LAMB

  • Casa M Spice Co™ Good Shepherd™ or Uncontrolled Good Shepherd™
  • 1/4 teaspoon per pound of raw meat Pink Himalayan Salt
  • 1 Boneless (or bone-removed) Leg of Lamb

Method

  1. 01

    Source quality lamb

    Start with a premium boneless leg from a trusted supplier like Capra Foods — the meat quality sets the ceiling for everything that follows.

  2. 02

    Preheat smoker to 160℉

    15 min

    Low and slow is the game here — 160℉ lets smoke penetrate deep while keeping the lamb pink and tender inside.

  3. 03

    Bundle and truss the lamb

    5 min

    Check that the meat is already bound with butcher's twine, or tie it yourself into one tight bundle so it cooks evenly and stays together.

  4. 04

    Salt the meat

    1 min

    Use about 1/4 teaspoon of Pink Himalayan Salt per pound of raw meat — this baseline seasons the whole piece and helps the rub stick.

  5. 05

    Season with Good Shepherd™

    2 min

    Apply the rub generously on all sides and let it sit a minute or two so it adheres to the surface and doesn't just fall off in the smoker.

  6. 06

    Smoke low for 2 hours

    120 min

    Smoke at 160℉ until the internal temp hits 120℉ — you're building smoke flavor and cooking the meat gently to keep it pink and juicy inside.

  7. 07

    Remove from smoker

    5 min

    Pull the lamb and let it cool slightly before moving to your finishing method — whether that's sous vide or the grill.

  8. 08

    Finish via sous vide (optional)

    390 min

    Seal the lamb with 3 tablespoons of Good Shepherd™ in a vacuum bag and cook at 135℉ for 6–8 hours — this tenderizes it further while locking in smoke flavor.

  9. 09

    Finish via grill (optional)

    15 min

    Heat your grill to 400℉, oil the lamb lightly, season it again with Good Shepherd™, then sear it hard over direct heat for about 5 minutes per side until it hits 130℉ internal — this seals a crust and brings up the color.

  10. 10

    Rest the finished lamb

    10 min

    Let it sit for 10 minutes after grilling so the juices redistribute and stay in the meat instead of pooling on the plate.

  11. 11

    Slice and serve

    5 min

    Slice the lamb against the grain and plate it with your favorite sides — the pink, smoky interior and crispy crust are what you've earned.

From Mike's Notebook

01

Boneless leg of lamb cooks more evenly than bone-in; the bone creates hot spots that dry out the meat.

02

At 1/4 teaspoon spice per pound, you're seasoning the interior as much as the surface — don't skip the math.

03

The hot finish works because the low smoke already finished cooking; high heat just builds the crust without drying it out.

Cooked It?

Tell us how it went.

Lucas Harbeck

Looks excellent I must try this recipe!