This Smoked Greek Lamb Leg is savory, tender, and packed with bold Mediterranean flavor. It’s the perfect balance of garlic, herbs, and wood smoke, making it a standout main for a weekend dinner or holiday feast. Whether you’re cooking for a crowd or just treating yourself, this is one lamb recipe you’ll keep coming back to.
Smoked Greek Lamb Leg
Lamb is one of those meats that’s full of flavor and feels a little more special than your everyday proteins. I found a deboned leg of lamb at Costco and knew I had to build a big, bold, Greek-inspired Sunday meal around it.
This isn’t your low-and-slow pulled lamb—this is beautifully medium-cooked, juicy lamb with a smoky crust and herbaceous seasoning that’ll have your guests going back for seconds.
How to Make Smoked Greek Lamb Leg
Preparation
Start by removing the butcher webbing and packaging from your deboned lamb leg. Trim off as much external fat as possible—this fat carries the gamier flavor, and removing it makes the lamb more approachable for folks new to the cut. Next, coat the lamb in olive oil to help the rub stick. Season generously with Meat Church Herb and Garlic Rub, then hit it with a heavy layer of Spiceology Greek Freak. Let it rest in the fridge for at least 40 minutes, or ideally overnight. Before smoking, reshape the leg using butcher twine or by slipping the webbing back on if it’s intact.
Smoking the Lamb
Preheat your smoker to 275°F and let the seasoned lamb rest on the counter for about 30 minutes before it goes on the grill. Place the lamb directly on the smoker grates and insert a temperature probe into the thickest part. Let it ride until it reaches an internal temperature of 140°F for medium. No need to flip or baste—just monitor that temp. Once done, pull it off and rest for 15 minutes.
Searing the Crust
After resting, crank your smoker (or grill) up to 500°F or as hot as it will go. Return the lamb to the cooker and sear it for 5 minutes, turning occasionally to develop a crust. The goal here isn’t to cook it more—it’s just about adding that finishing texture and flavor.
Slicing the Lamb
Remove the twine or butcher webbing and slice the lamb into pencil-thick pieces across the grain. If you’ve rested it properly, you should get minimal juice loss and maximum tenderness. Serve hot off the board or pile it up for tacos, wraps, or platters.
Best Beer to Pair With Smoked Greek Lamb Leg
Pilsner
Crisp and clean, cuts through the richness of the lamb.
Amber Ale
Malty sweetness balances the garlic and herb seasoning.
Belgian Tripel
Fruity, strong, and spicy—perfect for the bold flavors of Greek lamb.
Smoked Greek Lamb Leg
Equipment
- Butcher Twine
- Hickory Wood Pellets
- BBQ Tongs
- Pellet Grill or charcoal smoker
- Yonedas Okami Chef Knife
- You Need a BBQ Cutting Board
Ingredients
- 1 whole Boneless Leg of Lamb
- 1/4 cup Spiceology Greek Freak Rub
- 1/4 cup Meat Church Gourmet Garlic and Herb Seasoning
- 1/4 cup Olive Oil
Instructions
- Remove packaging and trim fat from lamb leg
- Coat with olive oil and season with Meat Church Herb & Garlic and Greek Freak rubs
- Let rest in fridge for 40 minutes to overnight
- Preheat smoker to 275°F
- Smoke lamb to internal temp of 140°F
- Rest for 15 minutes, then sear at 500°F for 5 minutes
- Slice thin and serve hot
Smoked Greek Lamb Leg FAQs
What’s the best internal temperature for lamb leg?
For medium, aim for 140–145°F. For medium-rare, 135–140°F. For well-done, go over 150°F. Pulled lamb is done at 200°F+, but this recipe is for a medium, juicy finish.
Can I use bone-in lamb leg instead?
Yes, but your cook time will increase significantly. Bone-in lamb takes longer to come to temperature and might require additional trimming and shaping for even cooking.
Do I have to sear at the end?
You don’t have to, but that final sear adds texture and extra flavor. It’s worth it for the crust alone!
Can I use different rubs?
Absolutely. The Greek Freak is amazing for this, but if you have another Mediterranean-style blend, or make your own with oregano, garlic, lemon zest, and thyme, it’ll still work beautifully.
Is this gluten-free?
Yes, every ingredient in this recipe is gluten-free—including the seasonings used. Just double-check your labels if you’re using alternatives.
What can I do with leftovers?
Make lamb chili, gyros, tacos, or even add it to a warm grain salad. Lamb is super versatile and leftovers reheat well if sliced thin.