Smoked Leg Of Lamb | How To Smoke a Whole Leg of Lamb with Malcom Reed HowToBBQRight
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- čas přidán 16. 04. 2014
- For more how-to recipes visit: howtobbqright.com/
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: howtobbqright.com/bbqshop/
To smoke this whole, boneless leg of lamb, the first step in the process is seasoning the leg of lamb with:
- 2 Tablespoons Fresh Rosemary (chopped fine)
- 1 Tablespoon Fresh Thyme (chopped fine)
- 4-5 Cloves Fresh Garlic (minced)
- 2 Tablespoons Course Sea Salt
- 1 Tablespoon Course Ground Black Pepper
First brush the entire outside of the leg of lamb with Olive Oil. This will help the seasonings adhere to the outside of the lamb.
Liberally sprinkle the salt and pepper on all sides of the lamb.
Combine the herbs and garlic in a small bowl and sprinkle over the outside of the leg of lamb as well.
For the lamb to keep its shape and cook evenly, I use 4 pieces of Butcher Twine to tie the leg of lamb into the shape of a roast.
Once you have it seasoned and shaped, let the leg of lamb hang out in the refrigerator for 3-4 hours. One hour before placing the leg of lamb on the smoker remove it from the refrigerator and let it come to room temp.
To cook the lamb, set your grill or smoker to 275 and keep the temp steady. With lamb you want to use a mild wood. Once the smoker is up to temp, place the Lamb on the center rack and probe it with a thermometer.
I used my Chef Alarm to monitor the leg of lamb. You can check out the ChefAlarm here: bit.ly/1iHBnjn
Leg of Lamb is best served med. rare to medium and that is 140-145 degrees.
To keep the lamb from drying out during the cooking process, I made up a simple baste. Here's the recipe:
- 1 cup Red Wine Vinegar
- ½ cup Vegetable Oil
- 1 tsp Sea Salt
- ½ tsp Course Ground Black Pepper
- ½ tsp Chopped Rosemary
- ½ tsp Chopped Thyme
- 2 cloves of minced Garlic
Mix the vinegar, herbs, and seasonings in a bowl and whisk in the oil. Naturally it wants to separate just give it a good stir before basting.
The total cook time for the lamb was 2:15 minutes. The next crucial step is to let it rest. Giving the leg of lamb 15 minutes on the cutting board before slicing allows the temperature to settle and keeps the moisture from running out when slicing.
The lamb is now ready to serve and can easily be cut into whatever size you like. The leg of lamb should be slightly pink and packed with juice. Serve the lamb along with your favorite vegetables and your family will love it!
For more how-to recipes visit: howtobbqright.com/
For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: howtobbqright.com/bbqshop/ - Zábava
Haha what a throwback, Malcolm! You've come a long way baby!
Malcom! Made this today for my parents on a quiet Easter Sunday! I did not weigh mine in advance but a kettle temp of around 275-285 for 3:15 was what it took mine to get to an internal of 155F as my folks wanted it cooked medium. We used red wine instead of vinegar and cherry wood for smoke. It is by far the best lamb I've ever had. Bless you bro!
This was great information. I had a nice 5 lb. boneless lamb leg and this inspired me. I ended up making a stiff aioli of olive oil, half head of fresh garlic, Calabrian paprika, zest of two oranges and 7 big sprigs of fresh rosemary needles, two tablespoons of red wine vinegar and flake salt. Most of it I slathered on the lamb roast in a zip-loc bag in the fridge over night. It clung to the roast really well. I took the meat out of the fridge an hour before smoking it with applewood. It took exactly 3 hours to reach an internal temperature of 140 F. After resting tented with foil and towels for 15 minutes it achieved an internal temperature of 145 F. I retained 1/4 cup of the aioli from the night before to use as a board sauce for an extra layer of flavor when carving the lamb. Could not have been happier with the resulting tender, juicy lamb.
Love these older videos. It’s fun to see how much the production has improved over the years.
Now thats the way to make a show how video. Nothing fancy no hard recipes and the end result looked AMAZING!
Good on you Malcolm! Love watching your old videos.... You have been a natural from the start!
Well Mr Malcom , I tried this recipe and cooked my lamb leg the way you described and it turn out to be the best leg of lamb I ever cooked. It was juicy and tender as can be. Thanks again for your great instructions, and guidance.
After watching this video for over 5 times I have finally placed lamb on my grill followed your method down to the letter minus the herb brush, 15 minutes in the cook and it looks awesome !
I first started following this site at my sons bday last May.. I did ribs for the first time On my smoker and everyone loved them... I tried a boneless leg of lamb today I used butter for a marinade came out great . Thanks for your videos. I need to get a yoder... Keeping the temps stable on my charcoal smoker is a hassle but other than that it works well
You seriously have a video for everything!!! Every recipe of yours I’ve tried, I’ve been blown away. Thank you!!
I just finished with Easter dinner. We had over 20 guests and I cooked this for the very first time today. I was a little worried because I can't get pellets locally and I didn't have time to have some apple or cherry shipped so I went with what I had which was a mix of hickory and mesquite. It still came out amazing. It was the absolute star of the table, everyone who had some was raving about it, and my kids have informed me that they will be expecting this every Easter from now on. Thank you so much for sharing this recipe.
Marinated overnight. Next day 225 super smoke on Traeger for 1 hr. Then 275 till internal temp reached 140. Rested for 30 min. That lamb was PERFECT..
Hi Malcolm! Here in Australia we are spoilt in access to lamb. If you have the chance to purchase lamb with bone in, you will definitely notice an improved difference. I tend to my cook lamb on a slightly lower heat for a little longer. Obviously bone in takes longer than butterfly. I agree that your lamb was medium. I prefer mine more medium rare- more red inside and slices a lot thinner. A mint jelly condiment served with roast potatoes, roast pumpkin, roast carrots, blanched peas and green beans always goes well with lamb. I like to make a gravy with the resting juices collected. All the best for 2018. Looking forward to more of your videos. Love that you expand varieties of dishes that you BBQ.
I agree with you CountryCoopers, bone in is worth the hassle of carving. Not likely that you will ever see US lamb in your market, but it is even better than Australian or New Zealand lamb. I know that is a heretical claim from your perspective. Medium rare is the way to go.
If you want to know how to cook lamb properly, ask a kiwi or Aussie.
American people overcook the crap out of it.
Should be about 55 internal.
Unless your gonna pull it of course 😉
That does look very nice tho!
Awesome job mate.
Do you ever grill the bone in leg of lamb over coals? If so, do you ever flip it throughout the cooking process in the grill?
@Flatus Antiquitous I agree. Lamb is a young sheep. Anything over 12 months or when they have cut their 2 front teeth is no longer a lamb and their taste is a little stronger or "Muttony" and will certainly get tougher.
Thank you Malcolm! I tried this today, (Easter Sunday) it came out excellent.
Thanks Malcolm! You are my go to for anything I bbq on my pallet grill and Weber. I have learned so much from your videos. Please keep up the great work and thanks again!!!
Awesome! My fave was the "herb brush". Definitely gonna do that.
Followed this method for my first lamb attempt on the smoker and it was delicious! Many thanks!
Going for round 2 today just here refreshing my memory!
Made this yesterday and it turned out fantastic. Thank you Malcolm!
Thank for y'all key of Culinary art
Perfect Malcom. You did Good!
Made this today on my Traeger. It turned out so, so good! Thank you.
Looks amazing
My Wife is Greek and I think this could be "An Honorable Compromise" for Easter!
How do they cook it differently in Greece?
You make it look so easy. Love watching your videos
I am religiously following your recipes in my home made barrel smoker and every time every thing is just perfect !! Thank you very much for your great how to videos!!
Greetings all the way from New-Caledonia (South Pacific ).
Going to give this a try tomorrow. Happy Easter!
Thank you!! I'll try your recipe tomorrow for our Easter lunch!!!
seriously was just looking through all your vids this morning for a leg of lamb recipe. two hrs later I get an update. you da man malcom
Malcom your videos are awesome! Thank you so much!
Amazing, looks absolutely amazing...
you make it look so easy. Love watching your vids
Great job looking forward to giving this a go
Malcolm, Thanks for sharing this video!
Looked great, Malcom! Thanks for the easy explanation. I'm looking forward to doing this myself before too long. Have a great Christmas!
Thank you for the great recipe. Will be doing lamb this weekend for sure
Great simple recipe that turned out amazing. Letting the lamb flavor shine through. Perfect 10.
I luv your cook methods... Thank
I'm doing ham and lamb on my Weber grill, using the snake method to smoke both. I'm having the Cobble together technique and recipes from several channels to see if I can get something that I would like. No sense in copying someone out right, got to make it your own. I am glad for channels like this that are inspiring and very helpful.
Looks great Malcom, cheers!
I love lamb looks so good!
That looks fantastic! We serve it up with white gravy that has a hint of nutmeg.... and potatoes with peas and sweet red cabbage .......delicious!
Thanks Malcom! Awesome!
Its great to see his coming along! Love the channel. I'm a novice, but I'm learning so much. Waiting on my YS640s; can't wait to get to smoking!
I did this for Easter on my Smokin' Tex and the lamb came out excellent. Thanks for the great recipe and channel!
I made this for Easter along with roasted sprouts and scalloped potatoes. It was a super Easter dinner. Super!
I just made this tonight, on my RecTec smoker. thank you for the recipe and instruction, this was my first leg of lamb that I prepared. I think it turned out excellent to say the least.
Hey Malcom. Love your videos! Tried this recipie for a gathering. I would take this over prime rib any day! Soooo good!
Best smoked videos hands down on CZcams
Gonna follow this recipe for Father’s Day cook. Can’t wait!
Nice work, brother! Thanks for sharing!
Some fresh lemon peel wrapped up on the inside really helps lamb pop. Keep going with the videos man they’re great
Wife has been begging me to do one of these. Thanks for doing a simple and great recipe!
Excellent work CHEF...
Looks really great. Miss Melos Travina in Memphis since they closed a few years ago. They had the best lamb. Keep the videos coming.
Thanks for sharing this method! (The Herb-Baster is great!)
Just slapped this on the grill, the smell is phenomenal!
This must be one of Malcolm’s earliest videos. So great!
I've definitely gotta try this one!
Thanks for the great videos. I tried your recipe tonight on my Pit Barrel Cooker, and it came out great . Keep those great videos coming.
ernie fernandez did you hang it or let it rest on the grates?
Thanks for the info. Can’t wait to try it.
Herb brush!! Awesomeness 🎉
Hey Malcome! gotta say im lovin ya vids!! Inspiring! Thanks
Legend, keep up the great work!
From NZ, lamb capital of the world ;)
Spirit Chef NZ has the most lamb but English South Down lamb is the best😇! We have a lovely leg of NZ lamb in the freezer that I can’t wait to BBQ when my new Weber finally gets here, we can’t find South Down lamb in Canada 🇨🇦.
Great work. Loved it. Turned out very well. Thanks bub.
I do the herb brush when I am cooking a steak in cast iron skillet. However I slightly brush the hot plate of the skillet few times to slightly burn the herb to start the herb giving off the smell and then start brushing the meat with it. Didnt try while grilling though. While smoking lamb I toss in few well soaked rosemary and garlic in the charcoal to start a rosemary and garlic fumes to infuse in my meat.
Sumann Gon good suggestion. thanks
Sumann Gon right on. Good idea.
That looks awesome, Malcolm!! We just got a whole lamb butchered earlier in the year, and I have been dying to do some on the smoker. This is a great video, and I now know what I'm going to do for Christmas dinner this year! This is going to be awesome!
Mine turned out amazing, thanks for the recipe!
Always love the yellow kitchen videos. 😁
thanks for taking the time to do this video.
it looks good. i’m about to try it myself. thank you for sharing.
Perfect! So doing this for Easter :)
Smells good.
going to try it
Thanks for the great tips.
This video looks really good thank you for posting to CZcams. And I am going to do this for Easter this year
I just finished up dinner after following this recipe and omg I was so proud of myself. It was delicious.
Hey mate, I'm an Aussie and we cook a heap of lamb down here, you really did that bit of meat justice, looks fantastic. I'm cooking a bone in leg of lamb on my offset BBQ tonight ... can't wait. Keep up the great work.
On Friday I received my new SlowNSear for my Weber kettle. I have been wanting to try this lamb recipe and decided Memorial Day would be the perfect time. New gadget. New recipe. Could have been a hot mess, but it all turned out perfectly. I was very impressed with the SlowNSear, and the family was very impressed with the lamb. It will definitely become a holiday go to. Thank you for your willingness to share your vast knowledge of BBQ.
Smoking my first lamb today, thanks for the advice!
that looks awesome
This looks awesome awesome
great video. thanks!!
I'll be cooking this today. Can't wait! Thanks for the tips!
it's a good one for this weekend
That is a beautiful piece of meat!
Thanks. Gonna give it a shot today.
Great recipe!! 👏👏👏
Oh Brother I want to eat that! I will do this exact process, thanks, Malcom!
Awesome Video m8 love ya work keep it up!!
Cheers from Australia 😎🤘🏼
Nice job! This may be our thanksgiving
I have that exact cut off meat, but venison. Boneless venison leg roast.
I am new to grilling , this guy is the best and thought me a lot.
Just did a boneless leg of lamb tonight for Christmas Eve dinner. The timings and temps here are spot on; essentially what I did and mine couldn't have turned out any better. For the BGE crowd; take your indirect cooks to the next level by ditching any ceramic and replacing it with a cast iron dutch oven on a cast iron grate set juuuuuust above the lump. Tonight's dutch oven contained halved new potatoes, 2 cups homemade chicken stock (from old smokes), 4Tbsp butter, 4 sprigs fresh rosemary from the herb garden, salt, and pepper. No lid ever!!! Let the potatoes get the cherry smoke and lamb drippings. The same trick works with ribs and smoked beans or steaks and corn, etc.
It sure looks good!
That is a nice looking lamb roast! Great job Malcom
Great looking Lamb!! I've been cooking lamb for Christmas dinner for years, usually cook it in the oven, but recently got a pellet smoker and think I will try this this year. Merry Christmas.
Thanks for great Video sir
I made this roast right after watching this video and it turned out amazingly well.
That lamb look like perfection to me Malcom.
Great video!
I made this on my pellet grill today. Absolutely fantastic.
I’m happy to say you seasoned it the way the Greeks do for Easter ;-) I love it
looks good
Thank you for this great video. Good recipe, love your mop. I’m about to get busy with some lamb on skewers, cutting a little of my rosemary bush to make one of my own.
Thanks for that inspiration.