Boneless Smoked Leg of Lamb on a Pellet Grill — Tender Recipe

If you want a show-stopping main, this Smoked Leg of Lamb made on a pellet grill delivers. The meat turns out tender and juicy with a rich smoky crust, yet the method is straightforward and reliable — perfect for holidays, special dinners, or a memorable Sunday meal.

This smoked leg of lamb works on any pellet smoker, including Pit Boss and Traeger models. It’s an elegant, crowd-pleasing roast that serves about 8–10 people.

Why You’ll Love This Smoked Leg Of Lamb

• Bold, smoky flavor that complements lamb perfectly.
• Beautiful crust with a juicy, tender interior.
• Simple prep: season and let the pellet grill do the work.
• Impressive centerpiece for special occasions.
• Feeds a crowd: serves 8–10 comfortably.

Ingredient Notes and Substitutions

• Leg of lamb: A 3–5 pound boneless leg is ideal for this recipe. It holds up well to low-and-slow smoking and slices neatly for serving.
• Olive oil: Helps the rub adhere; Dijon mustard is a good alternative if you prefer.
• Rub: Combine dried or fresh rosemary, thyme, garlic (powder or fresh), kosher salt, and cracked black pepper. Use your favorite store-bought rub if you prefer.

See the printable recipe card below for exact ingredient quantities.

How To Smoke a Leg of Lamb

Follow these clear steps for a perfect pellet-grilled boneless leg of lamb.

1. Preheat your pellet smoker to 225°F. Make sure you have enough pellets of your preferred wood.
2. Remove the lamb from packaging and any netting. Pat it dry with paper towels. Leave the top fat cap intact to keep the roast moist; trim any excess fat underneath if needed.
3. Mix crushed rosemary, ground thyme, garlic powder (or minced garlic), kosher salt, and cracked black pepper in a small bowl.
4. Brush the lamb with about 2 tablespoons of olive oil, working into crevices.
5. Coat the lamb evenly with the dry rub, pressing it into the meat so it adheres well.
6. Place the lamb on the grill grates, fat side up. Smoke with the lid closed until the internal temperature reaches your preferred doneness: 125°F for medium-rare, 130°F for medium, or up to 145°F for medium-well. Use a reliable meat thermometer to check the thickest part of the roast.

Lamb Temperature Guidelines For Leg of Lamb

7. When the lamb reaches the desired temperature, remove it and let it rest 10–15 minutes before carving.
8. Optional reverse sear: Pull the roast about 5°F below your target. Crank the smoker or grill to ~450°F and sear 1–2 minutes per side until a brown crust forms and the internal temp reaches your target.
9. Rest under loose foil for 10–15 minutes, then slice against the grain and serve with your favorite sides.

Top Tips

• Bring to room temperature: Let the lamb sit about an hour before smoking for even cooking.
• Keep the fat cap: It bastes the meat and adds flavor; don’t trim it off the top.
• Use a probe thermometer: Monitor the thickest part for accurate doneness.
• Rest the roast: Resting retains juices and makes slicing cleaner.
• Slice against the grain: This yields the most tender slices.
• Serve with sauce: Mint sauce or chimichurri pair beautifully with smoked lamb.

Side Dishes for Smoked Leg of Lamb

Grilled or smoked vegetables and hearty potatoes are excellent partners: smoked corn on the cob, smoked baked potatoes, crispy oven-roasted potatoes, or twice-baked mashed potatoes. Fresh salads such as cucumber or spinach with fruit also balance the rich meat. Roasted Brussels sprouts, bacon-wrapped asparagus, or roasted carrots make tasty vegetable sides.

Smoke between 225°F and 250°F for slow, even cooking and maximum smoke flavor.

Hickory or mesquite offer bold flavor; fruitwoods like apple or cherry give milder, sweeter smoke. Choose based on your preference.

Typically about 2–3 hours on a pellet smoker for a 3–5 pound boneless leg, depending on size and target temperature.

Store in an airtight container in the refrigerator for 3–4 days, or freeze for up to 2 months. Reheat gently to avoid drying the meat.

More Smoked Meat Dishes You’ll Love

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Pellet Grill Leg of Lamb