Smoked Leg of Lamb - How to Smoke a Lamb Leg

[@SkullandMortar]

Perfect for Easter, Christmas, or just because you want to completely own everyone at a meal. Leg of Lamb is definitely a sleeper. Let me know how you do yours below!

[@outdoorindoortexan]

My step mother is Greek. She and my father smoke a whole lamb every year in a big outdoor oven. The process is very similar to your recipe and absolutely delicious. People are so intimidated by lamb but it’s so easy once you get the basics down! Thanks for spreading the word.

[@SkullandMortar]

This will definitely be a video I probably will need to sit on for views, with it being lamb, I expected that, but dude people need to experience it. Thanks for watching man!

[@outdoorindoortexan]

@@SkullandMortar worth the wait!

[@ryanbiscoglia7074]

I made this for Ramadan and my wife and kids loved it… even my 5 year old daughter who won’t eat anything other than a chicken nugget loved it. AWESOME video. Checked out some of your other content and i love this channel. Subscribed.

[@SkullandMortar]

Thanks man! The positivity means a lot. Glad I could be a part of your day.

[@morgangentle1515]

That’s a great meal to make for your family I’m not Muslim I’m Christian but happy Ramadan brother to you and your family

[@brandenhaverland3091]

This is one of the best cooking videos, you were straight to your points, you gave great information and it wasn’t too long! Top-notch bro!

[@SkullandMortar]

Thanks man. I really appreciate that.

[@morgangentle1515]

This is beautiful, I’m going to attempt one got one order up can’t wait thanks for the help man

[@SkullandMortar]

Awesome man! I hope it turned out great. Thanks for the compliment!

[@mdc3067]

Trying this recipe with one of my all grass raised lambs this Easter weekend, thanks for the video!

[@SkullandMortar]

Awesime! I hope you love it

[@Cheese-zx8gg]

Looked all over youtube for recipes yours looks the best so it's the one that I am going to use for new year's dinner thank you.

[@SkullandMortar]

Awesome man. I hope you love it.

[@primeanalogrecords]

Great video, brother! I love lamb and one of the things that I do to make it extra savory is I cut with my boning knife slots all over all sides of the leg and insert slivers of garlic! I’m interested in trying it with your herb blend as well! One thing I did notice though you got a ditch the Bertoli olive oil because it’s not real! It is a blended oil just like most of them if not all of them on a grocery store shelf! It’s bitter, especially if you heat it and it taste like trash!You have to find a really great Mediterranean based and not blended 100% olive oil! If you want, I will tell you what I use, but I don’t wanna force it on anyone!

[@SkullandMortar]

I'm always open to new things. Feel free!

[@dottiemaesoapery9637]

This looks mighty FINE! I will be smoking a leg Leg in the morning.... thanks for sharing! Much appreciation!

[@SkullandMortar]

Hope it turned out well man!

[@MrJMB404]

The local store had these on sale for $3/lb last Christmas. It was vacuum packed and I froze it. It took me a year to get up the courage to finally cook it and I followed your recipe and technique. It was amazing!! Now I regret not doing it earlier because they were again on sale for $5/lb. this last Christmas! Sadly, I didn't buy another one. Thank you for the video! It was delicious!

[@SkullandMortar]

Thank you for that compliment. I appreciate that positivity. Thank you for being here for it!

[@MrBrock365]

In New Zealand New Zealand lamb leg is normally $25+ a kg

[@user-sq4dr3iz9o]

Looks good. I'll try it out today with a bit of a twist to my liking

[@SkullandMortar]

That’s the way to do it. Take what works for you and add your own flair. Let me know what you think.

[@nicolebarker4956]

That lamb looks amazing!! Great work guys!!

[@SkullandMortar]

Thank you! As you know, it was amazing.

[@earlbracey1971]

I'm Going to try this for Easter and see how it comes out. Stay tune

[@tinar5201]

Looks absolutely delicious. I am going to make it like this

[@SkullandMortar]

Thanks for the compliment! I hope you love it

[@davemahoney6725]

Going to try smoking one this Christmas thanks for the vid

[@SkullandMortar]

Hell yeah dude! Let me know what you think.

[@katherinecoates8648]

I’m going to try this for Easter dinner, I’ll let you know how it goes 🤞

[@SkullandMortar]

Hopefully it turned out awesome.

[@BhaktiSangeetSaini]

I always cook lamb leg in oven covered and cook it till fall of the bone but now I will try to smoke in my pallet grill. Thanks

[@SkullandMortar]

Let me know what you think! Thanks for watching.

[@mikerouswell5685]

Great presentation. I will cook my next lamb using your technique. Thanks for very recipe. Following you now.

[@SkullandMortar]

Hell yeah man!! Welcome to the squad!!

[@seanvarone6380]

Boom! I know that this video is a year old, but I sure do appreciate it brother! I want to try it now!!! Thanks as always man!!! You’re killing it!!!

[@SkullandMortar]

Thanks man! I appreciate the love ❤️

[@user-ze4vu2iw9j]

Can you smoke it the night before and warm up in the oven following night? Unfortunately that's our only option since we work Christmas Eve day and need it by that night

[@SkullandMortar]

I don’t see why not, you’d just want to be very careful when reheating. I’d suggest the oven at like 160 until it’s up to temp. Add some moisture if it starts drying out.

[@guerraes]

Looks delicious! how many pounds was that leg of lamb??

[@SkullandMortar]

To be honest I don’t remember now. It was a decent sized leg though.

[@neilrooke2134]

Looks great

[@SkullandMortar]

Thanks man!

[@Matty_Ice_Reviews]

Liked the recipe chef and going to give this a try on my gravity smoker. What type of wood do you use? I imagine lamb pairs best with milder woods like cherry or apple.

[@SkullandMortar]

I almost always use more mild stuff in general, I’m a proponent of less is more. I believe I used apple for this cook if I remember right. I love it with lamb.

[@Matty_Ice_Reviews]

@@SkullandMortar I smoked mine at 250 until I hit 145 took about 4 hours in my off set. I used lump with cherry chunks but tossed two chunks of hickory in the bin. Absolutely amazing chef, thank you! So tender, smoky, and juicy.

[@SkullandMortar]

@@Matty_Ice_Reviews glad you had a good experience man!

[@earlbracey1971]

I m going to try this for Easter and see how it comes out Stay Tune

[@SkullandMortar]

Hell yeah! Let me know how it turns out.

[@daNeterAUsaru999]

@Skull and Mortar Thanks for the recipe! what are your thoughts on prepping (seasoning the lamb one day) prior to cooking it?

[@SkullandMortar]

Thanks for watching dude! It’s never an issue to season the day before. You’ll just get deeper penetration.

[@rustamyussupov6161]

Nice! How long did you cook it for? So I know when to start, so it will be finished for the dinner

[@SkullandMortar]

It really just kind of depends on whether or not you have one with a bone or without, your smoker, etc... I would suggest you give yourself at least four hours. If you get it done early you can always hold it in a cooler to rest and it'll stay hot for you. Thanks for watching.

[@WeberEnthusiast]

OMG this was amazing that lamb made my mouth water 👍👍👍

[@SkullandMortar]

Thanks man!

[@WeberEnthusiast]

@@SkullandMortar your welcome 👌👌

[@ciao_7836]

Excellent video! That's how I'll be doing my Easter lamb. Thanks!

[@SkullandMortar]

Thanks man! Let me know how it goes!

[@froztgaming7232]

Im planning to try this I have a treager grill that has a smoking option and 275 degrees should I smoke it and if I should for how long and then how long to cook for 275 degrees

[@SkullandMortar]

I try to stay away from specific times. The important thing here is that you cook it to the right internal temperature. It’ll cook very similar to beef. Thanks for watching!

[@cristovalortega1968]

2hrs in the smoker and thats it? Wow. It looks delicious 👍

[@SkullandMortar]

Thanks for the love!

[@cookingwithpayshintz1679]

wow, that looks amazing! Can't wait to try it out!!

[@SkullandMortar]

Thanks for watching! Let me know if you try it!

[@jinxUKBK]

Greatest chef ever. Calls 'myglobin', blood.

[@SkullandMortar]

Sorry dude. I've been hanging out with your mom a lot and that's what she calls it.

[@jinxUKBK]

@SkullandMortar Wow. This is the educated response from a chef your viewers were expecting . Not that surprised actually. Say hi to my mom.

[@ChrisEbyRealEstateAgent]

Great Video ! What Type of wood pellets do you recommend

[@SkullandMortar]

I usually use a mix of cherry and maple, sometimes pecan. Thanks for the love!

[@afarya]

What type of wood, what type of smoker? Why not baste? A lot has been left out in the instructions.

[@SkullandMortar]

I’ve definitely learned a lot since this video. You can use whatever wood you prefer, I’m sure I used either cherry or pecan, that’s what I typically use. Smoker doesn’t matter, just hit your temps and you’re good to go. I think people put too much focus on smokers and times etc… I’ve seen people cook amazing stuff in flower pots. The key is to know your equipment and to know how the meat works. I didn’t talk about baste because I didn’t baste. I didn’t need to for this cook. The purpose of this video is to show an extremely basic cook that will give you good results. Hopefully there is something in it that will help someone get started.

[@eugeneschroeder7359]

Awesome

[@SkullandMortar]

Thanks man!

[@jimmybarker6495]

Hi John I'm Jimmy Barker from England, of to do this for Easter one year

[@SkullandMortar]

Hey man! That’s awesome! Let me know how it turns out!

[@martinnemeckay1052]

I got a leg of lamb and was looking for a way to make it different than just roasting in the oven. I'm going to try this. And I want to ask you about your hat you're wearing in this video. Looks like a Neil World Order podcast hat. He must be getting famous. Neil's my nephew.

[@SkullandMortar]

Hopefully you love it dude! This is actually a New World Order hat from late 90s WCW. I’ll have to check out his podcast.

[@martinnemeckay1052]

@@SkullandMortar Neil is very conservative, he talks about current events and good bourbon. By the way, I appreciate your sense of humor, pissing off snowflakes is fun.

[@AuthenticBenny]

Do you have a link for the knife?????

[@SkullandMortar]

It’s sold out :(

[@alchemyofbalance333]

Great video bro! Hey, what was that seasoning in the little bag called you added? Super into new seasoning mixes. Thanx!

[@SkullandMortar]

Thanks for the love man! It's called Cowboy Prairie Dust. If I'm being honest I have no clue who makes it though.

[@astetson86]

I wish more people in my family liked lamb, this looks amazing!! Also, Merry Christmas to you and yours!!! Oh and I guess to Terry too.

[@SkullandMortar]

Sneak it in on them! Thank you and you have a merry Christmas as well!

[@Joe63933]

The olive oil and spice combo was nice. Where did you get that fancy knife from?

[@SkullandMortar]

Thanks for the love man! All of the knives I used in this video are Dalstrong knives. I’ve got them all linked in the description of this video. Those links do give us a little kickback from Amazon too!

[@Joe63933]

@@SkullandMortar thank you.

[@EchalePorras]

I can't wait for the day I have the room for a smoker, until then I have these videos lol

[@SkullandMortar]

Don't be afraid to try these in your oven. You won't have the smoke flavor but the rest should work. Glad to be your smoking gateway!

[@Smallchieff]

What knife are you using to chop the thyme?

[@SkullandMortar]

That’s the Dalstrong Shogun series x chefs knife. I’ve got a link in the description. Thanks for watching!

[@Smallchieff]

@@SkullandMortar I saw that on your description before you sent this and bought it lol! Can’t wait to try the recipe.

[@SkullandMortar]

@@Smallchieff that’s awesome! Those links help the channel too so much appreciated. Let me know what you think of both.

[@draks7340]

This a a damn good recepie! I may change it a little bit to my taste, but i LOVE IT!

[@SkullandMortar]

Hell yeah man! Take what works for you. Thanks for the love.

[@CookAvecDan]

nice Video John, this lamb look delicious!

[@SkullandMortar]

Thanks dude! With the stuff you put out I’m humbled!

[@lewis2907]

What about internal temp?

[@SkullandMortar]

You want to cook it to at least 145F

[@paulconner3765]

I doing a 7lb bone in leg of lamb. How long should I smoke it for and what temp. Using an offset smoker

[@SkullandMortar]

I run my smoker at 275, and look for an internal of 160F. Unfortunately I can’t give you a time, they just do what they do, but I’d set aside like 5 hours, you can always rest in a cooler if it gets done early. Thanks for watching!

[@paulconner3765]

@@SkullandMortar is the internal temp medium rare? Appreciate the help. Your lamb looks awesome

[@SkullandMortar]

@@paulconner3765 no problem man. I love that people are watching and asking questions. 160 is medium, medium rare is 145ish with lamb.

[@kimcastillo4166]

Doing my leg tomorrow 🦋

[@SkullandMortar]

Let me know how it turns out!

[@BriggsStratton11]

Good hat.

[@SkullandMortar]

Thanks man!

[@erinrauch-gallagher6080]

Do you have an actually written recipe for this? I hope to try it out this weekend!

[@SkullandMortar]

I’ve never actually written it down. I probably will do a cookbook at some point if I get big enough. Thank you for watching!

[@ryanpowell6915]

The lamb looks familiar... deliciousness!!!

[@SkullandMortar]

Dude thank you so much for it!

[@akisblack407]

Hi. Can I ask, if pull of the smoker at 145 and rest it for 30 minutes the temperature is not getting up? Or is it small difference?

[@tested123]

what temp did you cook it at?

[@SkullandMortar]

I'd have to go back and watch it again, but I usually run this around 250F

[@eatsamazingwithsusan]

Looks yummy and tasty lamb.. Excited to taste it.. New friend here ..see u there too

[@SkullandMortar]

Thanks for checking me out. I appreciate you!

[@kumarishomecookingandvlogs8341]

I love they way cook.

[@SkullandMortar]

Thanks for watching!

[@baldknobfarmstead5167]

Did the lamb hang before it was butchered?

[@SkullandMortar]

I honestly couldn't tell you. I was gifted it by a buddy who worked at a bucher shop, so I'd assume it was done properly. Thanks for watching.

[@baldknobfarmstead5167]

@@SkullandMortar Looks beautiful! I was wondering as I've never smoked fresh, its always been hung for 5 to 7 days prior. Wondered what the difference would be.

[@peterrodriguez8057]

He had me at "whats poppin guy's"

[@SkullandMortar]

😂

[@timunfried506]

Im no fan of Lamb....but this looks good!!! Congrats on a thousand subs!!!!!!!!!

[@SkullandMortar]

Thanks man! I appreciate the love!

[@jjoseph1278]

Trying this for the 4th

[@SkullandMortar]

Let me know what you think!

[@jjoseph1278]

@@SkullandMortar will do

[@tylerknapp5541]

Like the simplicity and how you describe what your doing! Bone in eh!🤭

[@SkullandMortar]

Thanks dude! I appreciate the love

[@chrispurkiss2488]

Will be trying that this weekend Wollongong Australia 🇦🇺 Nice video mate

[@SkullandMortar]

Hell yeah man! Make sure to send me pics on IG!

[@dadbodgaming.92]

How many lbs was your leg? And what wood did you use?

[@SkullandMortar]

Thanks for watching! I honestly don’t remember at this point but I’d say looking at it around 10lbs.

[@dadbodgaming.92]

@@SkullandMortar ok sounds good. I noticed you didn't remove the gland. Was it still in there?

[@SkullandMortar]

@@dadbodgaming.92 nope, it was removed by the butcher.

[@127metallica]

Looks great... BUT WHERE'S THE LAMB SAAAUCE?! But nah seriously dude this looks really nice. That was the juiciest leg of lamb I've ever seen. Keep up it up, man!

[@SkullandMortar]

Thanks man! I appreciate the support!

[@vaslim80]

Dope vid my man. I plan on trying my hand at smoked lamb this Easter. Oh and sub'd ✌️

[@SkullandMortar]

Hell yeah man! Welcome to the squad. Let me know how you like it.

[@paulconner3765]

Do you inject the lamb with anything?

[@SkullandMortar]

I don’t normally unless I’m going for a different flavor. Most of the time I just season heavy and let the lamb do it’s thing. Thanks for watching man!!

[@bsouthrn]

Did you mop this at all since there isn’t much fat in it?

[@SkullandMortar]

I didn't. I find that normally I don't have to if I hit it with a good amount of olive oil and keep my temps low to give the meat time to do it's thing, and I only cook it to medium. If you push it far beyond that you'll start to run into some dryness, in my experience.

[@rickyallen3773]

What happens if you cook at like 225?

[@SkullandMortar]

Should cook the same, just take longer.

[@morgangentle1515]

Can you inject lamb leg before smoking

[@SkullandMortar]

For sure you can!

[@pauldoherty2898]

I always thought the smoking process was around 6 to 8 hours I mean surely it’s 30 minutes to every pound of meat ? I’m smoking a leg of lamb this weekend coming and your information seems a little bit conflicting to what else I’ve heard regarding time.

[@SkullandMortar]

Time isn’t important, it’s the internal temp. The smoker, the meat, the size, the weather, and pretty much every little thing on Earth can change the time of the cook. You’re cooking to a doneness, not a clock. Hope that helps!

[@pauldoherty2898]

Thank you

[@shaynerawson878]

What is that meat slicer?!?!

[@SkullandMortar]

That’s a Dalstrong Omega series slicer. Last I checked they were out of stock. I have a link to the Shogun Series one in my description. It’s pretty amazing too

[@juneolomo41]

You got swag bro!!! About to smoke my first leg of lamb!!! Thanks for the ideas.

[@SkullandMortar]

Much appreciated man. Thanks for watching so I can keep making videos lol

[@dabratlaboratoriesreviews4659]

Should have watched this before I started today😂😂😂. I just did salt pepper and crushed garlic but no olive oil dammit .

[@SkullandMortar]

How did it turn out?

[@dabratlaboratoriesreviews4659]

@@SkullandMortar Loaded it about an hour ago . I will for sure let you know 👍

[@dabratlaboratoriesreviews4659]

@@SkullandMortar It was not great I think my thermometer is not very accurate it seemed over cooked at 145 . First time Ive had something turn out so bad . Except the one time I loaded too many ribs and caught them on fire 😂.

[@SkullandMortar]

@@dabratlaboratoriesreviews4659 we’ve all done that lol. Maybe try pulling it at 135 and letting it rest

[@MichaelRei99]

I like to smoke mine with sassafras wood and serve with a homemade Root Beer BBQ sauce.

[@SkullandMortar]

Sounds awesome man! I’ll have to give that a try.

[@garydebrou2629]

I’m smoking a leg of lamb bone in for Easter. Yours looks great. What wood did you use in your smoker? Thanks for the recipe.

[@SkullandMortar]

Thank you for watching man. I used a hickory and cherry blend for mine if I remember right. I need to make sure I'm saying that in videos moving forward. Add me on instagram and send me pics!

[@MegaLibertybell]

Gonna hit this today on my big green egg

[@SkullandMortar]

Let me know what you thought!

[@ryanseevers1880]

So this is how to trim, season and taste leg of lamb. Smoking was barely mentioned let alone shown

[@SkullandMortar]

It's not rocket science.

[@miguellomeli2978]

this chum lee?

[@SkullandMortar]

Yeah dude. Pretty clever. Fat dudes with beards and tattoos are all the same person.

[@Schecter1989]

Ok I see you Chumlee

[@SkullandMortar]

Oh yeah man, sick burn. Two chubby guys with tattoos and beards who look nothing alike. You got me good bro.

[@dadbodgaming.92]

Lol I see a small resemblance haha all love tho

[@Matt5556-v4f]

using oil as a binder is a bad idea when smoking, it acts like a barrier for the smoke, better to use just a little mustard or something

[@SkullandMortar]

I disagree. I do it all of the time with lambh and I always have a nice smoke flavor. Oil is better with lamb.

[@Matt5556-v4f]

@@SkullandMortar hmm have you tried both methods? I definitely get a better smoke ring and flavor without oil

[@SkullandMortar]

@@Matt5556-v4f I have used mustard on other meats, and will continue to when I use a binder, but I’ve always used oil on lamb, started with baking it that way like my grandma does. Totally believe it’s possible you might get a more intense smoke flavor, I wouldn’t speak without firsthand knowledge, but I like it this way. Maybe I’ll give it a go, but in my experience sometimes less is more.

[@Jennifer-zu5qi]

L.M.A.O 😂😂I KNOW 😂😂😂😂

[@SkullandMortar]

What do you know?

[@sadekahve35]

So? How to smoke?

[@SkullandMortar]

Yeah dude. Just got to watch the video.

[@KingShaka_daGreat]

Nice video. It's not blood though #myoglobin

[@SkullandMortar]

Yes I’m aware. I definitely misspoke. Thanks for watching and the compliment!

[@JibGij]

Bro is removing thee best parts of the leg ... Those are pieces we keep for ourselves bruv ... I understand why you told them that though .. I love you vids... I inject my meat 3 days prior lol ... That's the advantage you get about being a butcher I'd say lol

[@SkullandMortar]

No doubt man! We have to keep it all as basic as possible on these intro level recipes.

[@dennisisrael8670]

Esta crudo y aun sale sangre tiene que salir jugo blanco😱😱

[@SkullandMortar]

You’re wrong. Lamb is fine at steak temps. Also, there is no blood in processed meat. The red juice is a protein called myoglobin. If you want yours cooked more well done, leave it on longer.

[@LunaCooks]

Wow I haven’t smoked lamb. But I have goat. Brining in beer over night and then smoke for 7 hours. Oh god, was ot good. Yes it was really good. Check out my channel for details. Leave a comment if you like and may be subscribe may be 😉

[@SkullandMortar]

Smoking makes everything better.

[@rubbnsmoke]

Award winning pit boss that doesn't use temp probes?

[@SkullandMortar]

I use probes all the time…. Just depends what I’m cooking, who I’m cooking it for, and how I feel that day. Thanks for watching my video.

[@RKkayak45]

No music while you’re talking.

[@SkullandMortar]

That's when I like to really amp it up.

[@cbrugh]

You need to let it rest. Rookie.

[@SkullandMortar]

I did stupid

[@rickbrand6231]

What? What? Sorry can’t hear you. Can you turn the lousy music down or better yet off?

[@SkullandMortar]

No, I will not… In all seriousness I’ve definitely gotten better and sound engineering. Also, I don’t remember what song is here, but it was probably dope.

[@mattb6378]

Good video but cant you do it without the gay music?

[@SkullandMortar]

I definitely like the music, but like everything there is a learning curve and I had to learn how to balance things out a bit. Hopefully my newer videos are a little better sound wise for you.

[@mattb6378]

@@SkullandMortar if it makes you feel any better I am using your recipe for dinner tomorrow night. I do have to hand it to you because after reading all your comments you do a good job not responding angrily to any negativity. Hopefully I didnt offend

[@SkullandMortar]

@@mattb6378 Not at all dude. Fair criticism is fair criticism. I definitely troll back if I think it's a troll, but I can appreciate constructive criticism. Enjoy man! Let me know how it goes!

[@brettroworth751]

That music identifies as straight.

[@eggspanda2475]

mmmmmmmm 🐑

[@SkullandMortar]

🙏🙏

[@TheCrunchbird]

Great video but that damned annoying music spoiled it. I had to turn the sound off and read the closed caption subtitles. Lose the music it is not required.

[@SkullandMortar]

I think with time I’ve definitely learned to turn it down some. 😂😂. Thanks for the compliments

[@dennisisrael8670]

Esta crudo para mi

[@SkullandMortar]

Then leave it on longer.

[@jayytee8062]

Lamb on a spit is way better.

[@SkullandMortar]

How do you know? Did you cook it like this?

[@dtaylor4952]

Ok. I don’t believe you. Looks overcooked/ dry-ish. The flavor seems like it’s only in the outside, HOWEVER, I am going to try your recipe. Thank you 🙏🏾

[@SkullandMortar]

It's so dry it glistens with moisture and juice runs out of it. If it doesn't look good to you, don't waste your time doing it my man. Just do something else.

[@dtaylor4952]

@@SkullandMortar did not mean to offend you. I DID mention that I would try the recipe. I hope you don’t let what you feel are negative comments get to you. Folk are going to speak on you whether you do good or not. That can drive you somewhere

[@SkullandMortar]

@@dtaylor4952 I’m not offended at all. 90% of my life is people telling me how much better they could do something than me, it’s part of the game. I’m just questioning how it looks dry with a pool of juice under it, and suggesting if you don’t like the way this turned out not to waste your meat. It’s expensive my dude.

[@yardog159]

Background music certainly doesn’t do any good here.

[@SkullandMortar]

It’s peaceful af.