Smoked Leg of Lamb
Equipment
- Smoker
- Wood Chunks we used cherry wood
Ingredients
- 3 lb Leg of Lamb we used boneless
- 1 tbsp Minced Onion
- 2 tbsp Montreal Seasoning
- 1½ tbsp Olive Oil
Instructions
- Set the smoker up to 250°F and remove the leg of lamb from the fridge so it comes up to room temperature while the smoker preheats.
- Combine the minced onion and Montreal Seasoning together in one small container.
- Rub the lamb with olive oil on all sides.
- Sprinkle the seasoning mix all over the leg of lamb.
- Add the smoking wood chunks to the smoker. 2-3 is a good place to start. You can always add more later if needed.
- Place the lamb on the smoker with the fat side UP and insert the thermometer probe in the thickest part of the meat.
- Smoke until the internal temperature reaches 150°F.
- Remove from the smoker and tent with foil for 10 minutes to allow the juices to remain in the meat.
Notes
Storage:
❄️Refrigerator | Let the lamb cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator for up to 4 days.
🧊Freezer | For longer storage, wrap the cooled lamb tightly in heavy-duty aluminum foil or freezer paper. Place it in a freezer-safe bag and squeeze out as much air as possible. Consume it within 3 months for the best texture and flavor.
Reheating:
The leg of lamb is already cooked so the goal here is to simply reheat it. As a general guideline, reheat it to about 10°F below the initial doneness level. I smoked it to 150°F, so when reheating, my target temp is 140°F.
Whichever reheating method you use, serve immediately, and make sure you only reheat as much as you can eat. Reheating the same meat over and over will lessen the taste and texture.
🔸Oven | Reheat on a baking sheet in an oven preheated to 250°F. Add a splash of water or broth to keep the meat moist and cover with foil.
🔸Slow Cooker | Add a small amount of broth or water and cook on low for 1-2 hours, or until heated through.