Smoked Lamb Guide: Leg of Lamb & Shoulder

Meats covered in this guide: Click to view

Cut of Beef

Smoker Temp

Target Internal Temp

Spices / Marinades

Tips & Tricks

Leg of Lamb

110°C – 120°C

57-60°C (Slice) or 95°C (Pull)

Wet rub: olive oil, fresh minced garlic, rosemary, lemon zest.

Trim hard outer fat/silverskin; lamb fat holds a gamey flavour some find overpowering. Boneless cooks faster than bone-in.

Lamb Shoulder

110°C – 120°C

95°C – 98°C

Middle Eastern rub: cumin, coriander, paprika, cinnamon.

High fat and connective tissue make this the ultimate cut for pulled lamb tacos or gyros. Wrap in foil at 75°C.

Rack of Lamb

110°C – 120°C

55°C – 57°C (Med- Rare)

Dijon mustard binder, coated in chopped mint, rosemary, garlic.

Very fast cook. Wrap the exposed bone tips in small pieces of foil before smoking so they don't turn black.

Lamb Shanks

110°C – 120°C

95°C (Probe tender)

Red wine, rosemary, garlic, oregano marinade/rub.

Smoke directly on grate for 2 hrs, then braise in a deep covered foil pan with beef broth and red wine until fall-off-the-bone.

Loin Chops / T-Bones

110°C – 120°C

55°C – 57°C (Med- Rare)

Olive oil, oregano, garlic, salt, pepper, lemon juice.

Smoke low for 30-45 minutes, then sear hard and fast over direct flame.

Lamb Breast / Ribs

110°C – 120°C

90°C – 95°C

Coriander, fennel seed, smoked paprika, brown sugar.

Very fatty cut. Requires low and slow cooking to render the fat completely. Finish with a sweet or acidic glaze.

Lamb Neck

120°C

95°C+

Heavy salt, pepper, garlic, thyme.

Often overlooked, the neck has incredible marbling. Smoke to build bark, then braise until it shreds easily.

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Smoking Details

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Smoker Temp:

105°C – 120°C

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Tips:

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Smoker Temp:

120°C – 135°C

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Smoker Temp:

110°C – 120°C

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Smoker Temp: 110°C – 120°C. Target Temp: 57-60°C (Slice) or 95°C (Pull). Spices: Wet rub: olive oil, fresh minced garlic, rosemary, lemon zest. Tips: Trim hard outer fat/silverskin; lamb fat holds a gamey flavour some find overpowering. Boneless cooks faster than bone-in.

Smoker Temp: 110°C – 120°C. Target Temp: 95°C – 98°C. Spices: Middle Eastern rub: cumin, coriander, paprika, cinnamon. Tips: High fat and connective tissue make this the ultimate cut for pulled lamb tacos or gyros. Wrap in foil at 75°C.

Smoker Temp: 110°C – 120°C. Target Temp: 55°C – 57°C (Med-Rare). Spices: Dijon mustard binder, coated in chopped mint, rosemary, garlic. Tips: Very fast cook. Wrap the exposed bone tips in small pieces of foil before smoking so they don't turn black.

Smoker Temp: 110°C – 120°C. Target Temp: 95°C (Probe tender). Spices: Red wine, rosemary, garlic, oregano marinade/rub. Tips: Smoke directly on grate for 2 hrs, then braise in a deep covered foil pan with beef broth/red wine until fall-off-the-bone.

Smoker Temp: 110°C – 120°C. Target Temp: 55°C – 57°C (Med-Rare). Spices: Olive oil, oregano, garlic, salt, pepper, lemon juice. Tips: Smoke low for 30-45 minutes, then sear hard and fast over direct flame.

Smoker Temp: 110°C – 120°C. Target Temp: 90°C – 95°C. Spices: Coriander, fennel seed, smoked paprika, brown sugar. Tips: Very fatty cut. Requires low and slow cooking to render the fat completely. Finish with a sweet or acidic glaze.

Smoker Temp: 120°C. Target Temp: 95°C+. Spices: Heavy salt, pepper, garlic, thyme. Tips: Often overlooked, the neck has incredible marbling. Smoke to build bark, then braise until it shreds easily.