Smoking is a cooking method in which smoke and heat penetrate large pieces of meat such as a leg of lamb. The low heat involved with smoking keeps the wood and aromatics smoldering rather than burning. You can use a commercial smoker or covered outdoor grill to smoke a leg of lamb slowly over low heat, keeping the meat tender while enhancing it with a natural smoke flavor.
Step 1
Soak a cup of wood chips in a bowl of water for about one hour. Consider using cherry or apple wood to add a fruity flavor to your lamb.
Step 2
Soak twigs of aromatics such as cinnamon sticks, bay leaves and rosemary in a separate bowl of water for up to 30 minutes.
Step 3
Place approximately 50 briquettes in the middle of your grill or smoker. Separate the briquettes into two piles once they have become covered with ash.
Step 4
Dry off the wood chips and aromatics and add them to the coals.
Step 5
Position a pan of water between the two piles. Set the leg of lamb on the grill directly over the water pan. Close the lid.
Step 6
Add additional briquettes to the piles or water to the pan as needed to keep the temperature between 180 and 220 degrees Fahrenheit.
Step 7
Insert a meat thermometer into the thickest part of the lamb, being careful not to touch the bone. The internal temperature must reach at least 145 degrees Fahrenheit.
Step 8
Remove from the smoker and serve.
Tips and Warnings
- The "Better Homes and Gardens" website suggests placing your wet wood chips in a foil packet with holes in it if they burn too quickly. Add just a small amount of wood the first time that you smoke a leg of lamb to make sure you like the flavor. Add more wood chips next time if you want to intensify the smokiness.
- Keep your smoker or grill in a well-ventilated area away from trees, buildings and shrubs. To prevent food-borne illness, eat or refrigerate your lamb within two hours of removing it from the smoker. To store, cut it into smaller portions and refrigerate in shallow containers for up to four days.
Things You'll Need
- Wood chips
- Twigs of aromatics such as cinnamon sticks, bay leaves and rosemary
- Briquettes
- Smoker or covered grill
- Pan of water
- Leg of lamb
- Meat thermometer
- Foil
