How long to smoke lamb

Discussion in 'Lamb' started by ak1, Apr 7, 2012.

  1. ak1

    ak1 Master of the Pit OTBS Member

    Hi all. I'm doing a leg of lamb tomorrow for easter dinner and was hoping someone could tell me roughly how long a 4 lb leg needs to smoke.

  2. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    That kinda depends on pretty much everything. If t were me, I'd go hot and fast to in IT of around 140˚. For a 4 lb. leg, that should only take a couple hours at most. Low and slow maybe 5 or 6 hours, depending on how you want the meat. Bone in or boneless will affect times as well.
  3. ak1

    ak1 Master of the Pit OTBS Member

    Thanks, It's bone in
  4. solaryellow

    solaryellow Limited Mod Group Lead

    I want to say it took me 4 hours to get to 145 last time I smoked a leg of lamb that was about the same size but boneless. I was keeping the smoker around 235.
  5. h2osmoke

    h2osmoke Newbie

    I alway's use a good thermometer and smoke until 135 internal and let it rest covered for at least an hour before carving. 
  6. I did a rack of lamb yesterday.The finished product is my profile pic. I used a  digital meat thermonitor  & let it smoke on the grill at around 300-350 away from the coals for about 1 hour. the only seasoning I used was fresh ground sea salt,fresh ground black pepper, & fresh minced rosemary from my herb garden& soaked cherry wood chips on the coals. It was my 1st attempt at lamp & I was happy how it turned out! 
  7. I cooked it till the center was at about 150 then let it rest for 5 min before cutting
  8. Hey kevin ,

    Great job on the lamb ,how did it taste , i am doin a boneless 4-5lb roast that i'm smoking this weekend and yours looked great

    pauli new york !!
  9. moikel

    moikel Master of the Pit OTBS Member

    I can only do it in metric,but I went 3x hours at 90c & 1 hour at 100c in my Sardinian lamb post.I had a probe as well. That gave me medium rare. Boneless but 2.4kg bone in.
  10. apostoli

    apostoli Newbie

    Hot and fast for a good crust. 425 for 15 minutes to sear then 325 for about 15 minutes a pound bone in, 25 minutes per pound boned and rolled.
    Last edited: Aug 9, 2014

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