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Smoked leg of lamb on the Weber Kettle is a great option if you are looking for something a little different to bbq. When smoked properly, you can shred a leg of lamb just like pulled pork! It's great on a sandwich or enjoyed on it's own. Scroll down for the complete recipe, enjoy!

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SMOKED LEG OF LAMB ON THE WEBER KETTLE (or charcoal grill)

LAMB MOP
4 tbsp butter
2 tbsp whole grain mustard
Juice of 1 lemon
1/2 tsp cayenne pepper
2 cloves minced garlic
Splash of white wine
Melt the butter and mix in the rest of the ingredients. Brush on lamb every hour for the first 2-3 hours or until wrapped.

First, prep the leg of lamb for the grill. Season the lamb with your favorite rub or blend, being sure to coat all sides of the meat. Next, place the lamb in the fridge until it is time to cook.

Setup your grill for indirect cooking. If using a Slow N Sear or charcoal basket, light approx 20 charcoal briquettes in a chimney starter. After 10-15 minutes the charcoal should be ready, then dump it into the corner of your charcoal basket or Slow N Sear. Now fill up the rest of your basket or Slow N Sear with unlit charcoal. Add a chunk or two of your favorite smoking wood. Put the lid on the grill and give it time to come up to temp. You are looking for a range between 250 and 300 degrees.

When the grill has come up to temp, place the leg of lamb on the grill grate opposite the coals. Put the lid on and smoke indirect for 1-2 hours until the seasoning or rub has set on the meat or internal temp reaches approx 150-160. Begin basting with the mop after the first hour and every hour after until wrapped.

After a couple hours on the grill, it should be about time to wrap. Remove the lamb and wrap it in two layers of foil. Return it to the grill and continue to cook indirect until the lamb is fork tender and reads 190-200 degrees internal. During this time you may have to replenish your charcoal, so keep an eye on it!

When the lamb is fork tender ( you can use a probe of some sort like a toothpick or probe thermometer to check for tenderness - it should feel like it is going into soft butter), remove it from the grill and let rest for 30 minutes up to an hour.

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