Smoked Hanging Leg of Lamb with Dill Sauce Recipe

3h 30m

If you’ve never Smoked a Hanging Leg of Lamb before, you’re in for a real treat with this savoury crowd pleaser. The bold taste of lamb with an incredible outer crust and medium centre pairs exceptionally well with the light, zesty Dill Sauce. As the fat renders, it draws out the sweetness of the meat while infusing smoky mesquite flavour, making it juicier and even more tender. All the while, fragrant Italian herbs fill the air with the anticipation of that first bite.

About the cut: Leg of lamb is a large, lean and tender cut with a strong beefy flavour. The whole, bone-in leg can weigh between four and eight pounds. You probably won’t find it in the grocery store, but many butcher shops carry the cut or can special order it for you.

We made this recipe on the Bronco Drum Smoker, but you can make it on your smoker.

Print Recipes > Smoked Lamb > Smoked Hanging Leg of Lamb with Dill Sauce


Leg of Lamb
1 (5-6 pound) bone-in lamb leg
2 tablespoons olive oil
1 tablespoon cilantro
2-3 mesquite wood chunks

1½ tablespoons kosher salt
1 tablespoon course black pepper
1½ teaspoons granulated garlic
2 tablespoons Italian seasoning
1 teaspoon red chilli pepper flakes

Dill Sauce

juice of 1 lemon
2 tablespoons dill
½ cup mayonnaise
¼ teaspoon salt
¼ teaspoon pepper


  1. Preheat your smoker to 275°F and toss a couple wood chunks onto hot coals.
  2. Remove silver skin and cut meat away from the top 2 inches of the bone. Drill a hole through the centre of the bone to prep the leg for hanging. Scrape bone shavings away. Insert hanging hook.
  3. Coat the entire leg with olive oil.
  4. In a medium-sized bowl, combine salt, pepper, garlic, Italian seasoning and pepper flakes. Generously season the lamb leg.
  5. When your smoker is up to temp, hang your seasoned leg of lamb in the smoker.
  6. Smoke until the internal temperature reaches 135° to 145°F, about 2 to 3 hours.
  7. Let the lamb leg rest for 30-60 minutes.
  8. HOT TIP Giving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
  9. While it’s resting, combine lemon juice, dill, mayonnaise, salt and pepper in a medium-sized bowl.
  10. Slice the meat into thin strips, drizzle with dill sauce and garnish with coriander.

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