Big Green Egg

Smoked Leg of Lamb

Although I was born and raised in Kentucky, I must admit that I’ve had limited culinary experiences with goat and lamb. With that said, I will say that each of the few and far in between interactions I have had have been nothing short of pure bliss! From the time the cherry wood smoke started tangling with the Leg of Lamb you could tell that something special was about to take place!




Paste / Rub Ingredients:

Dried Rosemary Leaves – 2 TBSP
Bay Leaves – 2 TBSP
1 Garlic Bulb
Paprika – 2 TBSP
Cracked Black Pepper – 2 TBSP
Mustard Powder – 2 TBSP
Balsalmic Vinagerette – 2 TBSP
Worcestersire Sauce – 2 TBSP
Extra Virgin Olive Oil – 2 TBSP



1. Combine the dried rosemary leaves, bay leaves and peeled garlic bulb in a food processor. Remove ground ingredients and combine them in a large mixing bowl with the rest of the paste ingredients. Mix until paste like substance forms.

2. Rub the leg of lamb with the paste evenly and heavily. Wrap the leg in saran wrap and refrigerate for no less than 24 hours.

3. After about 24 hours wrapped in the refrigerator start the Big Green Egg and set the vents to cook at about 250 degrees farenheight.

4. Place the whole leg of lamb on the Big Green Egg using a light fruitwood or any variety of fruit woods in order to impart a more subtle smoke flavor.

5. The cook time will depend on how hot you want to burn your fire. The leg should take no more than 2 hours at 250 degrees farenheight.

6. Once the internal temperature reaches 120 degrees farenheight near the bone, remove the leg and take the platesetter out of the Big Green Egg. Return the leg of lamb to direct heat and sear for another 15 minutes or until the internal temperature reaches 135 degrees.

7. Allow the leg to rest for at least 30 minutes and begin slicing the meat against the grain. Remove the femur bone completely to finish slicing.




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