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smoked lamb leg

Juicy Smoked Lamb Leg

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  • Author: Jess Pryles



6lb deboned lamb leg

2 medium size or one large onion

46 cloves of garlic

1 cup flat leaf parsley (firmly packed)

1 teaspoon cumin

1 tablespoon kosher salt

23 tablespoons Hardcore Carnivore Camo seasoning


  1. Start by making the marinade. In a food processor, combine the onion, garlic, parsely and cumin. Blend to fine paste.
  2. If the leg of lamb is tied, cut the strings to open it up. Season the meat on both sides with kosher salt, then place into a large container. Slather the onion paste across the meat on both sides, covering generously. Cover and put into the fridge for at least 8 or up to 24 hours.
  3. Fire up a smoker to cook at 250f.
  4. Remove the lamb from the marinade, scraping most of it off and discarding. Season the meat on the inner side with 1/3 of the Camo seasoning. Use butcher twine to tie the lamb back together into a roast. The even shape will help you keep the meat pink in the middle without overcooking the edges.
  5. Use the remaining Hardcore Carnivore Camo rub to liberally coat the outside of the tied lamb leg, then place into the smoker. Cook until a thermometer inserted into the middle reads 138 degrees, about 2-3 hours.
  6. Once the lamb has reached temperature (I recommend you cook it closer to medium for optimal results), wrap it in 1-2 layers of butchers paper and place into a cooler (without ice) to rest for 45 minutes.
  7. Remove leg from the cooler, unwrap, cut twine and slice to serve.