Smoked Leg of Lamb


Some people doesn’t like lamb that much because of the intense flavor. In fact, lamb can be really delicious once properly cooked. In your backyard party, why not trying something not your typical? Smoking a leg of lamb is actually a great idea. Smokey flavor is always great for a pleasant Sunday afternoon.


Check this recipe out for a mouthwatering lamb leg, and impress your guests next time in your grill party.


Ingredients you’ll need:

Lamb leg

Stems of fresh oregano

Stems of fresh rosemary

1/2 cup olive oil

2 lemons

4-6 garlic cloves

1 tbsp salt

1 tbsp ground pepper

1/2 cup honey

1/2 cup brown sugar



Tools you’ll need:

Royal Gourmet Barbecue Tongs

Royal Gourmet Chimney Starter

Royal Gourmet Silicone Barbecue Brush

Royal Gourmet Wood Chips Smoker Box



Grill recommended:

Royal Gourmet CC1830F Charcoal Grill with Offset Smoker



Chop the fresh oregano, rosemary and garlic cloves finely. In a small bowl, add olive oil, zest from one lemon, salt, pepper and the chopped herbs and garlic. Whisk to a good combine, making all flavors from different ingredients get together well. Use a blender if you want your marinade smoother.


It doesn’t matter you take a bone-in or boneless leg. Personally, I would prefer the leg with the bone in. Trim the lamb leg the way you like, and rub the marinade onto the leg all over.

Set aside for at least 30 minutes.


Set up your Royal Gourmet grill. It is well known that a charcoal grill or smoker performs better in creating smoked meat. If you don’t have smoker or charcoal grill at home, use Royal Gourmet wood chips smoker box to lend your meat that unique wood flavor.


Fire up the charcoals with Royal Gourmet chimney starter, build up two heat zones and throw some soaked hickory woods in charcoals. Lightly oil the grates.


While the grill is nice and hot and the lamb leg is well-marinated, place the leg on grates over indirect heat. Cover the lid and let the lamb leg cook low and slow. Maintain the temperature by adjusting the stack and the air vents, and don’t forget to add charcoals.


During the cooking time, prepare the glaze for basting. Add honey, brown sugar and zest of one lemon in a bowl. Heat it up until the sugar is melt, keep stirring so that all ingredients blend well.


30 minutes later before the lamb leg is done, baste the glaze on the leg with Royal Gourmet silicone barbecue brush. The glaze not only gives an appealing hue to the meat but also adds more flavor.


When the last 30 minutes of smoking is done, transfer the lamb leg to a cutting board. Cover the meat with aluminum foil and let it rest for 30-45 minutes.


Slice the lamb leg and serve with lemon wedges.


After the grill’s magic work, the lamb is juice, tender and full of flavors. Fresh, garlicky and smokey, you’ll have all your guests wowed after tasting this phenomenal repast.

If you haven’t cooked lamb with your grill, try this recipe next time and it would surely be the highlight in your summer cookout.