Leg of Lamb 🐑

Smoking a leg of lamb can truly elevate your grilling game, and I’ve found that paying attention to temperature and seasoning makes all the difference. When I smoked my leg of lamb on the Z Grills 10502B, seasoning it generously with Killer Hogs TX Rub brought out a complex, smoky flavor that complemented the rich lamb perfectly. I started by scoring the fat cap to help render the fat and allow the seasoning to penetrate better. Applying a light spray of olive oil before the rub helped the spices stick and develop a nice crust or bark during the cooking process. Maintaining a steady 225°F was key — it allowed the lamb to cook low and slow without drying out. The internal temperature is critical: I aimed first for around 160-165°F to develop flavors and bark, then wrapped the lamb in butter to lock in moisture and continued cooking it until it reached about 195°F. This higher temp helped break down the connective tissue, resulting in a tender cut that shredded effortlessly, just like pulled pork. Resting the meat after smoking is essential; a 30-minute rest period lets the juices redistribute, making every bite juicy and flavorful. If you’ve never tried smoking leg of lamb before, I highly recommend this method for a delicious, crowd-pleasing dish that’s packed with smoky, buttery richness. Using a reliable thermometer probe also makes monitoring internal temperature hassle-free, ensuring you hit those perfect cooking points without overdoing it. Whether you’re a seasoned pitmaster or trying smoking lamb for the first time, this process brings out an incredible depth of flavor and texture. Have fun experimenting with different rubs and smoke woods, but keep in mind that low and slow cooking paired with a good rub and finishing with butter wrapping is a winning formula for unforgettable smoked leg of lamb.