Traeger Whole Smoked Leg of Lamb

Seriously tasty, flavorful and tender! But there are so many “nose wrinkles” that happen when you mention you are serving lamb. With this recipe and your trusty Traeger grill, you’ll wow your dinner guests with this fall feast as summer comes to a close.

This bone-in whole lamb leg will make a great centerpiece for one last dinner outdoors (or inside if the rains have come to your area already) and will leave you with great leftovers for sandwiches and salads all week long. An average bone-in lamb leg is a cut from the upper haunches of the lamb and will weigh around 5 to 7 pounds. We’re cooking one today that is just over 5lb.

If you are buying from a reputable butcher, ask them for a market-weight lamb (not a baby and not an old lamb-mutton). And ask them to trim the outer layer of fat. Trimming the fat is the number one key to cooking a flavorful but not strong and “gamy” tasting lamb. Don’t trim too much though, as the fat will render during cooking and insulate the meat, keeping it nice and tender.

Rub Ingredients

1 Tbsp mesquite spice blend (can substitute smoked paprika)
This mesquite blend from Natural Grocers contains garlic, onion, tomato, sugar, cayenne, cumin seed, sage, black pepper, celery seed, cinnamon, paprika, marjoram, sea salt
1/3 cup ground chipotle pepper
1 Tsp ground mustard
1/3 Cup Oregano
1 Tbsp pink salt
1 Tbsp cumin
2 Tbsp ground fennel seed
1 Lemon zested

For The Coating

3 Tbsp Extra virgin olive oil
1 Tsp of hot sauce (I use Truff hot sauce)
1 Tsp balsamic vinegar

For The Spritz

1 Cup apple cider vinegar
3 Tbsp hot sauce (I use Truff hot sauce)
1 Tbsp balsamic vinegar reduction

Steps

1. Add Traeger Apple Wood pellets

Traeger, Apple All Natural BBQ Wood Pellets, 20lb

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6. Smoke for 2 hours at 185
7. Spritz lamb on all sides generously
8. Cover with foil
9. Raise grill temp to 285
10. Back on the grill for up to 4hrs or until internal temp is 165 degrees (well done virtually no pink).

NOTE: if you want a medium-rare roast with pink inside, cook to 130 degrees and medium 135 to 140 degrees.

11. Unwrap and let rest for 15 minutes
12. Slice and serve

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