Boneless Leg Of Lamb

Boneless Leg Of Lamb


Tom Damoulakis


  •  6-7 lb Leg of Lamb (deboned, rolled and tied)
  • Rosemary
  • Garlic
  • Salt
  • Lemon Juice


  1. Cut 10-12 slits into outside of lamb and insert slivers of garlic under the slits.
  2. Rub the entire leg with lemon juice and season with rosemary and salt.
  3. If using wood chips, use a mild wood such as apple.
  4. Place about 16 oz. of liquid in the drip pan and cook to about 135 degrees internal temperature.
  5. This will be roughly 12 minutes per pound.
  6. Then, let the lamb rest about 25 minutes. 
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