Smoked Indian Lamb Leg

Motivated by an Australian pitmaster who posted on our Facebook page, I tried my hand at smoking this yogurt-spiced lamb leg. The below recipe is based on several Facebook and BBQ forum posts – from what I gathered, cooking it low-and-slow like beef brisket results in lamb that can be “pulled.”

The final product was delicious and resembled beef brisket…with a hint of lamb’s gaminess.

Some room for improvement exists with regards to the below issues. If you can help me out, please feel free to provide some advice in the comments section below.

  • The cook took a long time – 9 hours. I expected 5 hours based upon the recipes online.
  • The end result was a bit dry.
  • Although the meat was overall tender, it was a bit tougher than what I expected



  • 2 tablespoons of garlic ginger paste
  • 2 tablespoons turmeric
  • 2 tablespoons garam masala mix
  • 2 tablespoons cumin
  • 2 teaspoons paprika
  • handful coriander leaves
  • juice of 1 Lemon
  • 250ml (1/2 pint) natural yogurt
  • 1 tblspn salt
  • 1 boneless lamb leg

    Ingredients (except lamb)



Halal lamb from costco
Halal certification


  1. put all ingredients in a bowl (except lamb leg) mix together
    Marinade with yogurt

    Marinade ingredients before adding yogurt
  2. coat the lamb and leave for 6 hours or better overnight in a fridge

    Marinaded lamb
  3. Prepare grill for indirect cooking at 275-325 degrees.
  4. Add lamb leg to grill on indirect side and smoke until internal temperate reaches 200 degrees
    Lamb on the grill cooking on indirect zone.

    Lamb at 160 degrees. In the “stall” similar to what happens with beef brisket.
  5. Lamb is done when a probe passes into it with the same resistance as butter. If not ready keep smoking. I had to keep going until 210 degrees before the probe passed easily.

    Just taken off the grill
  6. Remove from grill and wrap in aluminum foil for about 30-35 minutes.
  7. Carve up or pull meat and serve.20180513_210719.jpg


5 thoughts on “Smoked Indian Lamb Leg

  1. Hi, Zahid,
    Saw your post on the Eggheadforum. Checked out your site, and saw this post. That the lamb was in the end somewhat dry may be due to over cooking a particular piece of lamb. That is, there wasn’t enough fat in it. I’ve often been disappointed by commercial lamb compared to lamb raised for food and sold locally. It may be because the lamb was frozen, and the tissue somewhat damaged. Also, may not have been raised primarily for eating, and somewhat underfed.
    I don’t know enough about the structure of lamb meat, but cooking till its pullable might not be the best way to do it. I’ve had good luck cooking in a similar manner, but adding in lots of mashed onion to the spice mix, and cooking only till around 150-160F. The meat can be shredded. That is, soft enough that a very sharp knife can not quite slice it, and one needs forks and not fingers to pull it apart.

    Liked by 1 person

  2. Hi Zahid, this looks delicious. I’ve done something similar essentially using a tandoori marinade with some added sumac for tartness/color and a bit of rosemary for florality, but with a significantly different cooking method. Boneless lamb leg doesn’t have as much collagen as a bone-in leg, so low-and-slow can dry it out very easily, especially if you can’t get a good roll when you truss the meat. What I do instead is unroll the leg fully and open up one end to a uniform thickness of about one inch, creating a sort of a sharp triangular shape (almost an “L” with one thin end and one thick end). I then grill over a two-zone setup with the thinner end closer to the coals, which creates one well-done end and one end at the lower range of medium (a dual-probe thermometer comes in handy here). This allows me to accommodate the tastes of older family members with aversions to pink meat while keeping a more traditional roast texture on the other side.


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