Smoked Fall-Apart Leg of Lamb

Ingredients

• 6 lb Leg of lamb (Bone-in, trimmed of excess thick fat caps)
• 0.25 cup Yellow mustard (Used as a binder for the rub)
• 2 tbsp Kosher salt (Adjust to taste)
• 2 tbsp Coarse black pepper (16-mesh preferred for bark)
• 1 tbsp Garlic powder
• 1 tbsp Dried rosemary (Crushed or finely minced)
• 1 tsp Dried thyme
• 0.5 cup Beef broth (For adding moisture during the wrap)
• 6 Garlic cloves (Slivered, to be inserted into the meat)

Steps

1. 1

   Preheat your smoker to 225°F (107°C). Use a robust wood like oak, hickory, or a fruitwood like cherry which pairs excellently with lamb.

2. 2

   Prepare the lamb by trimming any excessively thick pieces of fat (hard fat) from the exterior, leaving about a 1/4 inch layer to render down. Use a small paring knife to poke about 10-12 small slits all over the roast and insert the slivered garlic cloves deep into the meat.

3. 3

   Apply a thin, even coat of yellow mustard over the entire surface of the lamb. This acts as a binder and will not leave a mustard flavor after the long cook.

4. 4

   In a small bowl, combine the salt, pepper, garlic powder, rosemary, and thyme. Generously season the lamb on all sides, pressing the spices into the mustard binder to ensure they stick.

5. 5

   Place the lamb directly on the smoker grates. Insert a meat probe into the thickest part of the leg, avoiding the bone. Smoke until the internal temperature reaches approximately 165°F (74°C). This usually takes 4 to 5 hours depending on the thickness of the meat.

6. 6

   Once the lamb hits 165°F and has developed a dark, crusty bark, remove it from the smoker. Lay out a double layer of heavy-duty aluminum foil or peach butcher paper. Place the lamb in the center, pour the beef broth over it, and wrap it tightly to trap the steam.

7. 7

   Return the wrapped lamb to the smoker. Continue cooking until the internal temperature reaches 200°F to 205°F (93°C-96°C). At this temperature, the connective tissue has fully broken down, allowing the meat to be easily shredded.

8. 8

   Remove the lamb from the smoker and let it rest, still wrapped, for at least 60 minutes. For best results, place the wrapped lamb inside an empty room-temperature cooler to keep it warm during the rest.

9. 9

   Unwrap the lamb, reserving any juices in the foil. Use two forks to shred the meat away from the bone. Toss the shredded meat with the reserved juices before serving.

Notes

If you prefer sliced lamb rather than pulled/shredded, pull the meat off the smoker at an internal temperature of 145°F for medium-rare. However, for the 'fall apart' style shown by Miguel, the higher 200°F+ temperature is essential. Leftovers make excellent gyros or tacos.

Nutrition per serving

• Main Course
• Lamb
• Smoked
• BBQ
• Slow-cooked
• Keto-friendly
• Gluten-free