Boneless Leg of Lamb
Recipes / Lamb

Boneless Leg of Lamb

from Jason at Blue Moose

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This is a really simple recipe - with very little fuss you can create a moist and flavoursome Leg of Lamb on your smoker.
Prep time
10 minutes
Cook time
3 hours
Serves
4-5
Fuel
Heat Beads® 10kg Hardwood Lump Charcoal

Ingredients

Boneless leg of lamb
Olive Oil (optional)

Blue Moose 3-2-1-1 Rub Ingredients

3 parts pepper
2 parts salt
1 part garlic powder
1 part "special" (rosemary, or anything you want!)

  • Smoke Lamb at 110C on your smoker for 3 hours. The internal temperature should be at least 70C (medium).

    Smoke Lamb at 110C on your smoker for 3 hours. The internal temperature should be at least 70C (medium).

Method

  1. Preheat smoker to 110ºC. Use Heat Beads® or Lumpwood Charcoal. Soak wood chips in water if using.
  2. Mix together ingredients for rub.
  3. Pat lamb dry and then add a light coat of olive oil.
  4. Sprinkle the lamb generously with rub.
  5. Place in smoker preheated to 110ºC. Add wood chips, chunks or logs for added flavour, we recommend adding pohutukawa, apple or cherry wood chunks.
  6. Let smoke for 3 hours or until internal temperature is 70ºC (medium).
  7. Remove and let rest 30 minutes.
  8. Slice across the grain to serve.

Recipe courtesy of Blue Moose Barbecue.

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