Smoked Lamb Leg

This smoked leg of lamb on the AKORN® Auto-Kamado™ is cooked low and slow to create incredibly tender, flavorful meat. The lamb is seasoned generously with salt, pepper, and BBQ seasoning, then smoked until it develops a rich bark. A simple apple juice and butter braise helps break the meat down until it becomes perfectly probe tender and juicy.

Instructions

Prep and Season the Lamb

1. 01

   Set your AKORN® Auto-Kamado™ to 250°F and allow the grill to come up to temperature. While the grill heats, prepare the leg of lamb by trimming off any silver skin and excess surface fat. Lightly coat the lamb with olive oil to act as a binder, then season generously with salt and black pepper. Finish by applying a heavy layer of your favorite BBQ seasoning, making sure the entire surface is well coated. Let the lamb sit at room temperature while the grill finishes preheating so the seasoning can begin to sweat into the meat.

Start the Low and Slow Cook

2. 02

   Once the grill reaches 250°F, place the seasoned leg of lamb onto the grill grates for indirect cooking. Allow the lamb to cook low and slow, developing smoke flavor and a rich bark on the outside. After the seasoning has set and no longer sticks to your finger, begin lightly spritzing the lamb with apple juice every so often to keep the surface moist and help build flavor.

Braise the Lamb for Tenderness

3. 03

   Continue cooking the lamb until the internal temperature reaches about 165°F. At this point, transfer the lamb to a grill-safe pan and add 2 cups of apple juice along with ½ stick of butter. Cover loosely if desired and place the pan back onto the grill. Increase the grill temperature to 275°F to help push the cook through the final stage.

Cook Until Probe Tender

4. 04

   Allow the lamb to continue cooking in the pan until it becomes probe tender, typically when the internal temperature reaches around 202–203°F. The braising liquid and butter will help keep the meat juicy while breaking down the connective tissue, resulting in incredibly tender lamb.

Rest and Serve

5. 05

   Once the lamb reaches the desired tenderness, remove it from the grill and allow it to rest for at least 2 hours before slicing or shredding. This extended rest allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful. Serve sliced or pulled, and enjoy the rich smoky flavor from the AKORN® Auto-Kamado™.