How to cook a lamb roast in a smoker

Prep Time10 minsCook Time4 hrsServes6-8 people

Roasting your lamb in the Smoker is a great way to ensure your lamb is rich in flavour, tender and juicy.

5 Reasons for roasting your lamb in the smoker

  1. Enhanced Flavour: Lamb cooked in a smoker will have a smoky and rich flavour that is hard to replicate with other cooking methods. The smoke will infuse the meat with a complex flavour that is perfect for those who prefer dishes with bold tastes.
  2. Tender and Juicy: When lamb is cooked low and slow in a smoker, it becomes incredibly tender and juicy. The long cooking process breaks down the connective tissues in the meat, creating a succulent texture that will melt in your mouth.
  3. Healthier Cooking Method: Smoking is one of the healthier ways to cook lamb. Unlike frying or roasting, smoking doesn’t require any added fats or oils, so it is a great way to enjoy lamb without worrying about extra calories.
  4. Versatility: Smoking lamb offers a lot of versatility when it comes to seasoning and flavour profiles. You can smoke the lamb with different kinds of wood chips, marinades, or dry rubs to achieve various flavour profiles.
  5. Perfect for Large Gatherings: Smoking a whole lamb is a great option for big gatherings or events. The slow cooking method ensures the meat is fully cooked, juicy, and flavourful, while also being an impressive centrepiece for your event.


  • 1 leg of lamb (around 2-3kg/6-7 lbs)
  • 4-5 cloves of garlic, minced
  • 2 tbsp of fresh mint, chopped
  • 2 tbsp of fresh rosemary, chopped
  • 1 tbsp of salt
  • 1 tsp of black pepper
  • Olive oil


  1. Prepare your smoker according to the manufacturer’s instructions and preheat it to 100-120°C.
  2. Add your choice of wood chips, chunks or pellets of your preferred smoke flavour to the smoker to add an extra dimension of taste to your lamb. See Tips below for our recommendations.
  3. Mix together the minced garlic, chopped mint and rosemary, salt, and black pepper in a bowl.
  4. Rub the mixture evenly over the entire surface of the leg of lamb.
  5. Drizzle some olive oil over the leg of lamb to help it stay moist during smoking.
  6. Place the leg of lamb into the smoker and close the lid.
  7. Smoke the lamb at 100°C for 3 to 4 hours or until the internal temperature of the meat reaches 60°C for medium-rare. Use a meat thermometer for accuracy.
  8. Remove the lamb from the smoker and let it rest for at least 10 minutes before slicing.
  9. Carve the lamb and serve with your desired glaze and/or sides. Enjoy!


What marinade can I use on my lamb instead?

What glaze can I add to Roast Lamb?

What flavour wood chunks, chips or pellets pair well with lamb?

There are several types of wood chunks or chips that pair well with lamb, including:

Mesquite: This wood creates a robust, hearty smoke that pairs well with lamb, especially in traditional Mediterranean or Middle Eastern dishes.

Cherry: This wood provides a mild, fruity smoke that complements the delicate flavor of lamb.

Apple: This wood offers a sweet, slightly tangy smoke that enhances the natural sweetness of lamb.

Oak: This is the most versatile wood for smoking, and it adds a neutral, smoky flavor that goes well with lamb.

Ultimately, the choice of wood depends on personal preference and the specific recipe being used. Experiment with different woods to find the one that complements your lamb dish the best.

View all flavours in our Smoker’s Shed.