A smoked leg of lamb is a holiday showpiece that is easier than it looks. Herb crust, gentle smoke, and pulled at a rosy medium-rare. Set your serving time below.
How long to smoke a leg of lamb
At 225°F, plan about 38 minutes per pound; hot and fast at 325°F runs closer to 25. Pull to your doneness: medium-rare around 130°F is the sweet spot, with carryover adding a few degrees on a roast this size. Bone-in carries more flavor; boneless carves easier.
The herb crust
Garlic, rosemary, thyme, and olive oil, worked into a lightly trimmed surface, clings and forms a fragrant crust. Leave a thin fat cap to baste the meat as it renders.
Leg of lamb on a pellet grill
225°F with oak or pecan, pull at medium-rare, and rest before carving against the grain. A reverse sear adds a crust if you like.
FAQ
What temp is smoked leg of lamb done? Medium-rare around 130°F is ideal; 140°F for medium. Lamb dries and turns livery when overcooked.
How long does a leg of lamb take? Roughly 38 minutes per pound at 225°F. The calculator plans it to your weight and dinner.
Bone-in or boneless? Bone-in is juicier and more flavorful; boneless is easier to carve and cooks a bit faster.
Times & temperatures
| Style | Method | Pit temp | Approx time | Pull / done temp |
|---|---|---|---|---|
| Boneless | Slow and Low | 225°F / 107°C | ~38 min/lb | Rare 120°F · Medium-Rare 130°F · Medium 140°F · Medium-Well 150°F · Well 160°F |
| Boneless | Hot and Fast | 325°F / 163°C | ~25 min/lb | Rare 120°F · Medium-Rare 130°F · Medium 140°F · Medium-Well 150°F · Well 160°F |
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