Lamb · smoking times
How long to smoke Leg of lamb (bone-in)
At 250°F, plan on 30 to 40 minutes per pound. A 6 lb leg of lamb takes about 3 to 4 hours. Pull it at 135 to 145°F.
A smoked leg of lamb cooks by temperature. The weight-based times here are for planning.
Smoking time by weight
| Weight | 225°F | 250°F | 275°F |
|---|---|---|---|
| 4 lb | 2.5 to 3.5 hours | 2 to 2.5 hours | 1.5 to 2.5 hours |
| 6 lb | 4 to 5 hours | 3 to 4 hours | 2.5 to 3.5 hours |
| 8 lb | 5.5 to 6.5 hours | 4 to 5.5 hours | 3.5 to 4.5 hours |
Click a weight for the full plan. Times assume the smoker holds the temperature shown; they are ranges.
Pull temperature, safe minimum and rest
| Target | Temperature |
|---|---|
| Pull from the smoker | 135 to 145°F |
| USDA safe minimum | 145°F plus a 3-minute rest |
| Suggested rest | 15 to 20 min |
Plan your start time
Tips for leg of lamb
- USDA's safe minimum for lamb roasts is 145°F with a 3-minute rest. Some cooks pull earlier for medium-rare; that is a personal choice.
- Garlic and rosemary rubs pair well with a mild fruit wood.
- Rest 15 to 20 minutes tented loosely before carving.
Best wood
Oak, Cherry, Apple, Pecan. See the wood guide for how strong each one is.
Safe minimum temperatures: USDA FSIS Safe Minimum Internal Temperature Chart. Smoker temperature guidance: USDA FSIS, Smoking Meat and Poultry. Smoking times vary with the smoker, the weather, how much the meat weighs, how thick it is and whether you wrap it. These are ranges based on common barbecue practice, not lab measurements. Always cook to the internal temperature, measured with a food thermometer.