Signature Traeger Smoked Lamb Leg

There’s something uniquely satisfying about slow-smoked meats, and my Traeger pellet grill and smoker has become an indispensable tool in my kitchen. From briskets to poultry, if it can be smoked, chances are I’ve given it a go. Among my absolute favorites is a perfectly Smoked Leg of Lamb—an incredibly easy dish that consistently delivers outstanding results. Imagine succulent, fork-tender lamb infused with aromatic garlic and fresh herbs, all kissed by a delicate wisp of smoky flavor. It’s a culinary masterpiece that’s simple to achieve, making it ideal for a festive Easter feast or any special occasion throughout the year. This Traeger Smoked Leg of Lamb isn’t just a meal; it’s an experience!

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The Irresistible Allure of Smoked Lamb

Lamb holds a special place in my heart, and I’m thrilled that three out of four family members—my kids and I—share this passion. My husband might not be its biggest fan, but that leaves plenty for us to enjoy! This means lamb makes a regular appearance on our dinner table, and amongst all the delicious preparations, my Traeger Smoked Leg of Lamb stands out as a true star. It’s more than just a recipe; it’s a simple technique that, with a few expert touches, transforms into something truly extraordinary.

The beauty of this dish lies in its ability to deeply infuse the rich flavors of fresh herbs and smoky goodness into every fiber of the meat. With just a few straightforward steps, you can create a centerpiece meal that will undoubtedly impress family and friends. To elevate the presentation even further and truly showcase your inner chef, I highly recommend cleaning (or Frenching) the bone before cooking. This simple act turns a rustic dish into a magazine-cover-worthy spectacle. Don’t worry, I’ll guide you through this easy technique below, ensuring your smoked leg of lamb looks as incredible as it tastes!

Essential Ingredients for Smoked Leg of Lamb

Crafting the perfect Traeger Smoked Leg of Lamb begins with selecting high-quality ingredients and fresh aromatics. Here’s what you’ll need to create this culinary masterpiece:

• 1 Leg of Lamb: Ideally, choose a bone-in leg of lamb. The bone not only adds flavor during the smoking process but also helps the meat cook more evenly. If your butcher hasn’t already done so, you’ll want to “French” or clean the bone for a professional, elegant presentation. I’ll detail how to do this below. Look for a leg that is firm, with a vibrant red color and a good layer of fat.
• Fresh Rosemary: This woody herb is a classic pairing for lamb, offering a pungent, piney, and slightly peppery flavor that cuts through the richness of the meat beautifully. Always opt for fresh sprigs; simply pull the fragrant leaves off the stem for chopping.
• Fresh Thyme: With its earthy, minty, and subtly floral notes, fresh thyme complements rosemary and garlic perfectly. Like rosemary, fresh sprigs yield the most vibrant flavor; strip the small leaves from the stems before preparing.
• Fresh Garlic: Generous amounts of fresh garlic are non-negotiable for this recipe. When minced and combined with the herbs, it creates an aromatic paste that deeply permeates the lamb, adding a crucial layer of savory depth. Avoid pre-minced garlic for the best flavor.
• Olive Oil: A good quality extra virgin olive oil serves as the binding agent for our herb and garlic paste. It helps the aromatics adhere to the lamb, promotes a beautiful crust, and contributes to the overall moisture and richness of the dish.
• Salt and Freshly Ground Black Pepper: These foundational seasonings are essential. Apply generously to enhance all the other flavors.

Crafting Perfection: How to Make Traeger Smoked Leg of Lamb

Follow these steps to create an unforgettable smoked leg of lamb that will become a staple in your culinary repertoire:

1. Temper the Lamb: Approximately 2 hours before you plan to smoke, remove the leg of lamb from the refrigerator. Place it on your kitchen counter to allow it to come to room temperature. This crucial step ensures a more even cook and reduces the overall smoking time, preventing the exterior from overcooking before the interior is done.
2. Score the Fat Cap & Season: Using a super-sharp knife (I highly recommend a 6-inch utility knife for precision), carefully score the fat cap on the top of the lamb in a cross-hatch pattern. This not only creates beautiful presentation but also allows the herb paste to penetrate deeper and renders the fat more effectively, leading to a crispier exterior. Season the entire surface generously with salt and freshly ground black pepper.
3. Prepare the Herb-Garlic Paste: Finely chop the fresh rosemary and thyme leaves, along with the fresh garlic cloves. For ultimate ease and efficiency, I toss all these aromatics into a mini chopper and pulse until a smooth, fragrant paste forms. Transfer the paste to a small bowl and stir in the olive oil until well combined.
4. Rub the Lamb: Liberally rub the aromatic herb-garlic paste over the entire surface of the seasoned leg of lamb. Make sure to work the paste deeply into all the cross-hatches you created in the fat cap, ensuring maximum flavor infusion. Don’t be shy; every inch should be covered!
5. Preheat Your Traeger: Set your Traeger pellet grill to 180°F (82°C) or engage the Super Smoke setting if your model has it. Allow the grill to come up to the target temperature and stabilize before adding the lamb. This ensures a consistent smoking environment.
6. Smoke Low and Slow: Carefully place the seasoned leg of lamb directly onto the grates of your preheated smoker. Smoke at 180°F (82°C) for approximately 1 hour. This initial low-temperature smoke is vital for imparting a deep, rich smoky flavor without overcooking the meat.
7. Increase Temperature & Continue Cooking: After the initial hour of low smoking, increase the Traeger’s temperature to 225°F (107°C). Continue to smoke the lamb for about 2 hours, or until its internal temperature reaches 135-140°F (57-60°C) for a perfect medium-rare doneness. Always cook to temperature, not time. A reliable digital meat thermometer is your best friend here, providing accurate readings for precise results.
8. Rest the Lamb: Once your desired internal temperature is reached, carefully remove the smoked leg of lamb from the Traeger. Transfer it to a clean cutting board and tent it loosely with aluminum foil. Allow the lamb to rest for at least 20-30 minutes before slicing. This resting period is critical as it allows the juices to redistribute throughout the meat, resulting in a more tender and moist finished product.
9. Carve and Serve: After resting, carve the lamb against the grain into beautiful slices. Serve immediately and savor the incredible flavors!

The Art of Frenching: How to Clean the Bone for Presentation

Frenching a leg of lamb, or “cleaning the bone,” is a simple yet impactful technique that elevates the visual appeal of your dish, giving it a refined and professional look. This process involves exposing a few inches of clean bone at the narrow end of the leg by removing the meat, fat, and sinew. It not only looks elegant but can also make carving a bit easier.

Here’s a step-by-step guide to Frenching your leg of lamb:

• Determine the Cut Line: Identify the narrow end of the leg bone. Using a sharp knife, make a clean cut around the bone, approximately 2 to 3 inches from the very end. Cut through all the meat, fat, and connective tissue down to the bone itself. This creates your starting point for cleaning.
• Scrape Away Meat and Fat: With your sharp knife, begin to scrape downwards along the bone from your initial cut. Work carefully, pushing the meat and fat away from the bone towards the larger portion of the leg. You can use the back of your knife or even a spoon for a gentler scrape once the initial cuts are made. The goal is to expose a clean, smooth bone.
• Trim for Neatness: Once the bone is exposed, trim away any remaining excess fat or sinew that might be clinging to the meaty part of the leg near the Frenched section. This ensures a neat presentation and can also promote more even cooking around that area.

This technique transforms a delicious meal into a stunning centerpiece, making your smoked leg of lamb truly memorable for your guests.

Chef Jenn’s Pro Tips for the Best Smoked Lamb

• Always Temper Your Meat: This isn’t just a suggestion; it’s a golden rule for successful smoking. Allowing your leg of lamb to come to room temperature (temper) for about two hours before it hits the smoker significantly reduces the cooking time. More importantly, it ensures the meat cooks more evenly and gradually from edge to center, leading to a much more tender and juicier final product.
• Invest in a Quality Meat Thermometer: Smoking is a science, not just an art. The only way to guarantee perfect doneness and food safety is to cook to temperature, not merely by time. A reliable digital meat thermometer is your most important tool. Insert it into the thickest part of the lamb, avoiding the bone, for the most accurate reading.
• The Importance of Resting: Patience is a virtue, especially after smoking. Letting the lamb rest for at least 20-30 minutes after it comes off the grill is absolutely crucial. This allows the muscle fibers to relax and reabsorb the flavorful juices that have been pushed to the center during cooking. Skip this step, and your lamb will be less tender and lose moisture when carved.
• Experiment with Wood Pellet Flavors: Your Traeger offers a world of smoky possibilities! While many woods pair well with lamb, certain types enhance its flavor profile beautifully. Applewood or cherry pellets provide a subtle, sweet fruitiness, while hickory offers a stronger, more classic BBQ smoke. For a bolder flavor, try a blend with a touch of mesquite. Don’t be afraid to experiment to find your personal favorite!
• Cook to Internal Temperature, Not a Clock: Every leg of lamb is different, as are external conditions like wind and ambient temperature. Relying solely on a timer can lead to undercooked or overcooked meat. Always prioritize the internal temperature reading from your meat thermometer over any suggested cooking times. Aim for 135-140°F (57-60°C) for medium-rare, keeping in mind the temperature will rise a few degrees during resting.
• Handle with Care: A large, hot leg of lamb can be awkward to move. For safety and ease, I highly recommend using a pair of sturdy heat-resistant gloves. These allow you to get a firm grip on the meat without burning yourself, making transfers to and from the smoker, and to the carving board, much simpler and safer than using tongs alone.
• Carving Against the Grain: For maximum tenderness, always carve your smoked leg of lamb against the grain of the meat. This shortens the muscle fibers, making each slice incredibly easy to chew.
• Don’t Waste the Drippings: As the lamb smokes, delicious drippings will accumulate in your Traeger’s drip tray. These are packed with flavor and can be used to make a fantastic gravy or au jus to accompany your lamb.

Recommended Pairings for Your Smoked Feast

Make It A Complete Meal

A show-stopping smoked leg of lamb deserves equally delicious accompaniments. For a truly memorable meal, consider pairing it with rich, creamy Au Gratin Potatoes with Gruyere, or the earthy notes of Garlic Rosemary Braised Potatoes. To add a vibrant green element, fresh Oven-Roasted Asparagus with Mascarpone would complete this decadent spread, offering a delightful contrast in textures and flavors.

Storage and Reheating Tips for Leftovers

Should you be lucky enough to have any leftover smoked leg of lamb, proper storage is key to preserving its exquisite flavor and tenderness. Allow the lamb to cool completely before transferring it to an airtight container. Store it in the refrigerator for 3-4 days for optimal quality. To extend its shelf life, slice the remaining lamb into serving portions, wrap them tightly in aluminum foil or freezer paper, and place them in a freezer-safe bag or container. Properly frozen, the lamb will maintain its best quality for approximately 2-3 months. When ready to enjoy, thaw the frozen lamb overnight in the refrigerator. Reheat gently in the oven at a low temperature (around 250°F / 120°C) with a splash of broth to retain moisture, or briefly in a pan for quicker servings.

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Traeger Smoked Leg of Lamb

Traeger Smoked Leg of Lamb is an easy, impressive dish. Fresh herbs, garlic, and a perfect hint of smoke make it tender and flavorful. Whether for a special occasion or a cozy dinner, this smoked lamb will steal the show.

Course: Main Course

Cuisine: American

Keyword: pellet smoker, smoked lamb chops, smoked leg of lamb, smoker

Prep Time: 10 minutes

Cook Time: 2 hours

Servings: 6 servings

Calories: 393 kcal

Author: Chef Jenn

Equipment

• Heat resistant gloves
• Digital meat thermometer
• Mini chopper

Ingredients

• 1 leg of lamb (bone frenched)
• ¼ cup fresh rosemary (finely chopped)
• 2 tablespoons fresh thyme (finely chopped)
• 6 cloves garlic (minced)
• ¼ cup olive oil
• Salt and freshly ground black pepper (to taste)

Instructions

1. Remove the leg of lamb from the fridge to temper it. Set it on the counter and let it come to room temperature before smoking. About 2 hours.
2. Score the fat cap on the top of the lamb in a cross-hatch pattern and French the bone if it isn’t already. Season with salt and pepper.
3. Finely chop the rosemary, thyme, and garlic. Combine these herbs with olive oil to create a paste. I toss them all into a mini chopper and pulse to make a paste.
4. Rub the herb paste generously over the entire surface of the lamb, working it into the cross hatches.
5. Preheat your Traeger to 180-F or set it to super smoke and let it come to temperature.
6. Place the seasoned leg of lamb on the smoker. Smoke at 180-F for about an hour to infuse maximum smoke into the lamb, then turn the heat to 225-F and continue smoking for about 2 hours or until the lamb reaches 135-140 F for medium rare.
7. Rest the lamb for at least 20 minutes before slicing.
8. Serve and enjoy!

How to French or Clean the Bone

1. Start by making a cut around the bone, about 2 to 3 inches from the end, cutting through the meat and fat down to the bone.
2. Using a sharp knife, scrape the meat and fat away from the bone, pushing it down to expose a clean bone.
3. Trim any excess fat or sinew from the meaty part of the leg to ensure even cooking and a neat presentation.

Notes

Chef Jenn’s Tips

• Always temper meat before cooking it. This means letting it come to room temperature. This reduces the amount of time it takes to smoke and allows for a much more even and gradual cook.
• Use a meat thermometer to check the internal temperature of the lamb for perfect doneness.
• Letting the lamb rest after smoking is crucial; it makes a noticeable difference in tenderness.
• Experiment with wood chips for different smoky flavors. Applewood or hickory pairs beautifully with lamb.
• Always smoke to temp, not time. Smoking time can vary based on the size of the leg of the lamb, the temperature of the lamb, and even how windy it is outside.

Nutrition

Serving: 2 slices | Calories: 393kcal | Carbohydrates: 2g | Protein: 49g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 152mg | Sodium: 149mg | Potassium: 722mg | Fiber: 1g | Sugar: 0.03g | Vitamin A: 144IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 5mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Frequently Asked Questions About Smoked Leg of Lamb

Here are answers to some common questions about smoking a leg of lamb to ensure your success:

What is the best internal temperature for smoked leg of lamb?

For medium-rare, aim for an internal temperature of 135-140°F (57-60°C). Remember that the temperature will rise by a few degrees during the resting period. If you prefer medium, target 140-145°F (60-63°C), and for medium-well, 145-150°F (63-66°C).

How long does it take to smoke a leg of lamb on a Traeger?

Smoking time can vary significantly based on the size of your leg of lamb (typically 5-7 lbs), whether it’s bone-in or boneless, and external factors like ambient temperature and wind. Generally, a bone-in leg of lamb smoked at 180°F for an hour and then at 225°F can take anywhere from 2.5 to 4 hours to reach medium-rare. Always use a meat thermometer and cook to temperature, not time.

Can I use a boneless leg of lamb for this recipe?

Yes, absolutely! A boneless leg of lamb will cook faster than a bone-in version. You might need to adjust your cooking time downwards. You can also butterfly a boneless leg to achieve a more even thickness, or roll and tie it for a uniform roast. While bone-in often adds more flavor, boneless is a convenient option.

How do I prevent the lamb from having a ‘gamey’ taste?

Freshness of the lamb is key. Also, the robust flavors of fresh rosemary, thyme, and garlic, along with the slow smoking process, are excellent at neutralizing any potential gaminess. Scoring the fat cap allows some of the strong-flavored fat to render out, further enhancing the clean, rich lamb flavor.

What kind of wood pellets are best for smoking lamb?

Fruit woods like apple and cherry are fantastic choices, imparting a mild, subtly sweet smoke that beautifully complements lamb without overpowering it. Hickory can also be used for a slightly stronger, classic smoke flavor. Avoid overly strong woods like mesquite unless you prefer a very robust smoke profile.

Savor the Smoked Perfection

There’s an undeniable magic that happens when a leg of lamb meets the low, slow heat and aromatic smoke of a Traeger grill. This recipe isn’t just about cooking; it’s about transforming a simple cut of meat into a tender, flavorful masterpiece that will leave a lasting impression. From the fragrant herb rub to the perfect smoky crust and the succulent, juicy interior, every element comes together to create a dining experience that is both sophisticated and deeply satisfying. So, fire up your Traeger, embrace the joy of smoking, and get ready to create a meal that truly celebrates the art of flavor. Your Traeger Smoked Leg of Lamb is sure to become a cherished tradition!