This easy smoked lamb roast, also called a leg of lamb, is great for entertaining or a special family weekend dinner. It’s healthy, quick to prepare and simple to cook on the smoker. It’s also Whole30, low carb/keto, gluten-free and paleo, so no matter who’s at your dinner table, everyone will enjoy! Seasoned to perfection with spices already in your pantry, this boneless lamb roast is juicy and full of flavor with very little hands on time!
Smoked Lamb Ingredients
For this Whole30 lamb recipe, you’ll need a 3 pound leg of lamb roast. Besides that, you’ll only need a few simple and common spices including salt, pepper, oregano, garlic powder and onion powder. You’ll also need just a bit of oil to lightly spray the lamb roast prior to rubbing it with the spice mixture. I get my spices and oils from Thrive Market for a discount (new members get a $20 shopping credit!), but they’re also easily accessible at your local grocery stores!
Bone-In Versus Boneless Leg of Lamb Roasts
There are many pros to using a boneless leg of lamb roast over a bone-in. It might come down to just whatever is available at your local grocery store, but if you have the option, I think boneless is the way to go for this recipe, and cooking lamb roasts in general.
Lamb is an expensive meat (don’t worry about messing it up, you can’t really!), but as a tender, red meat, it is on the pricier side. By buying a boneless roast, you’re getting more for your money and not paying for 3/4 to 1lb of just bone that will be discarded. You get more meat, but it also smokes faster so you save yourself some time, too.
Boneless lamb roasts cook more evenly than bone-in roasts do, and it’s easier to carve once you’re ready to eat. Less mess, less money and less time makes boneless roasts a clear winner!
How Long to Smoke a Boneless Leg of Lamb
When it comes to smoking your lamb roast, the internal temperature is going to be more important than the time listed in the recipe below. You’ll want to be sure to use a meat thermometer and insert it into the thickest part of the lamb roast. The time it will take will also depend on how rare or how well done you like your meat.
- For medium-rare, smoke your lamb until the internal temperature is between 130 and 135 degrees F.
- For a medium-well roast, smoke it until the temp reads 140-145 degrees F.
- For well-done, let it smoke until the temperature is at 150-155 degrees F.
Smoker Accessories to Use
Almost all smokers operate about the same, so no matter if you’re using a Traeger, Camp Chef, Z Grill, or another type, this recipe will work for you! All three of those brands are great options, both for seasoned pro smokers and if you may be new to smoking, they’re all easy to get the hang of.
For pellets for the smoke flavor, when you’re choosing the type of wood that will “feed” your smoker, for smoking lamb I would opt for hickory, apple or signature pellets. You’ll also need a meat thermometer if your smoker doesn’t come with one built-in to ensure your meat is cooked properly and to your preference.
Serving and Storing Suggestions
Smoked lamb roast goes great with so many different sides. You can make a couscous salad if you’d like, or pair with any type of Whole30 potato side. Slow cooker mashed potatoes, roasted herb mustard potatoes, or dairy-free scalloped potatoes are all excellent choices.
To store your remaining leftovers, refrigerate your leg of lamb roast sliced in an airtight container for 4-5 days. I love to snack on the cold lamb, so our leftovers rarely last that long!
Other Whole30 Smoker Recipes You’ll Love:Print
- 3 pound boneless lamb roast
- Spritz of olive oil
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried oregano
- 1 tsp onion powder
- Add your wood pellets and heat your smoker to 250 degrees F.
- Mix the spices together in a small dish. Spray the lamb with a bit of oil (or use about 1/2 tbsp from a bottle) and liberally rub the lamb with the spices on all sides, and fat cap if your roast has one
- Let the roast come to room temperature before putting it onto the smoker
- Place the lamb roast onto the smoker (fat cap side up if yours has one), insert the temperature probe, and smoke until your lamb has reached 135 degrees F for medium-rare, about 3-3.5 hours
- Remove the lamb from the smoker by transferring to a cutting board. Let rest for 10 minutes to lock in the juices. Slice, and then serve
- If you’d like your lamb more well done, leave it on the smoker until it reaches 150 degrees F.
- If you are using a bone-in lamb roast, keep in mind it will take longer to smoke
Keywords: smoked lamb, smoked leg of lamb, smoked lamb roast, smoked boneless leg of lamb, smoked boneless lamb roast
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