Bone-in leg of lamb

lamb leg (bone-in) · verified system recipe · Easter-meal staple

Pit temp
250°F
Pull at
135°F
Total time
~3.8 hr

Phase timeline

150m
60m
20m
SmokeRoast + crustResttotal: 3h 50m

Step-by-step

  1. 1. Smoke

    → 120°F · ~150 min

    250°F pit, oak. Pierce + slot with slivered garlic + rosemary.

  2. 2. Roast + crust

    → 135°F · ~60 min

    Bump pit to 350°F for the last 45-60 min to crisp the exterior. Pull at 135°F for medium.

  3. 3. Rest

    ~20 min

    Tent, 20 min. Carve into 1/4-inch slices around the bone.

Rub
Garlic + rosemary + lemon zest + salt
Wrap method
none
Rest method
tent_loose
Minimum rest
20 min

📐 Scale for guests

Target weight
2.0 lb
0.5 lb/guest
Cuts needed
1
~5 lb per cut
Cook time / cut
3h 30m
+ 20m rest

Each cut cooks at its own rate — even if you double up, plan the same hours. For very large crowds, run multiple cuts in parallel and stagger by 30 min.

🎯 Adjusted for your pit

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