Subtotal £0.00
Hot smoking a leg of lamb on your BBQ is a fantastic way to elevate your outdoor cooking game. You’ll find that this method imparts a delicious smoky flavour to the meat while keeping it tender and juicy.
To begin, you’ll want to prepare your leg of lamb by trimming excess fat and scoring the remaining fat cap. This allows the flavours to penetrate deeply into the meat. For seasoning, you can’t go wrong with a classic blend of garlic, rosemary, salt, and pepper. Rub this mixture all over the lamb, making sure to get it into all the nooks and crannies. If you’re feeling adventurous, you might try a more exotic spice blend featuring cumin or harissa for a North African twist.When it comes to smoking, you’ll want to set up your BBQ for indirect heat, aiming for a temperature between 110°C and 125°C. Cherry or apple wood chips work brilliantly with lamb, providing a subtle fruity note to complement the meat’s natural flavour. You’ll find that placing a water pan in your BBQ helps maintain moisture during the long cooking process. As you smoke your lamb, patience is key.
Depending on the size of your joint, you can expect the process to take anywhere from 2 to 3 hours. You’ll want to use a reliable meat thermometer to ensure your lamb reaches the perfect level of doneness – aim for 57°C for medium-rare or 60°C for medium. Once your lamb is cooked to perfection, don’t forget to let it rest for at least 20 minutes before carving. This allows the juices to redistribute, ensuring each slice is as succulent as possible. You’ll be thrilled with the results of your efforts – a beautifully smoky, tender leg of lamb that’s sure to impress your family and friends. Serve it with some roasted vegetables or a crisp salad for a truly memorable meal.
Key Information
- Ideal smoking temperature: 110°C to 125°C
- Recommended wood chips: Cherry or apple
- Cooking time: 2-3 hours, depending on size
- Target internal temperature: 57°C (medium-rare) to 60°C (medium)
- Resting time: At least 20 minutes
- Best seasonings: Garlic, rosemary, salt, and pepper
- Cooking method: Indirect heat
- Equipment needed: BBQ with smoking capability, meat thermometer, water pan
- Serving suggestion: Pair with roasted vegetables or a fresh salad
