Leg of lamb on the BBQ: juicy recipe with rub and low temperature

BBQ leg of lamb is an impressive dish that’s easier to make than it looks. The meat is naturally fatty and flavorful, and absorbs smoke and herbs exceptionally well. With the right preparation and temperature control, you can serve a leg of lamb that’s crispy on the outside and tender and juicy on the inside.

What makes leg of lamb special on the BBQ?

Lamb has a distinct, aromatic flavor that pairs wonderfully with Mediterranean herbs, smoke, and heat. Its marbling ensures natural juiciness, and at the right core temperature, the meat remains pink and tender—comparable to a good steak. Overcooking is the biggest pitfall: overcooked lamb becomes dry and has a strong, less pleasant odor.

Ingredients (6–8 servings)

• 1 leg of lamb, ±2 kg (bone-in or boneless)
• 2 tsp coarse sea salt (for dry brine)
• 3–4 tbsp Shawarma BBQ Dry Rub or Toscana Fire Italian BBQ Rub
• 2 tbsp olive oil
• 4 cloves garlic, sliced
• Sprigs of rosemary (optional, for extra aroma)

Preparation: dry brine (24 hours in advance)

Pat the leg of lamb dry. Make small incisions in the meat with a knife and insert the garlic slices and, if desired, small sprigs of rosemary. Generously sprinkle coarse sea salt all over. Place uncovered on a rack in the refrigerator and let rest for 24 hours. Remove from the refrigerator 1–2 hours before cooking.

Cooking: two methods

Method A: low & slow on the smoker (recommended)

Rub the leg of lamb with olive oil and apply the rub generously. Set the smoker to 120°C–130°C (250°F–265°F). Use fruity smoking wood: cherry or apple wood pair excellently with lamb. Smoke the leg of lamb until it reaches an internal temperature of 65°C–68°C (149°F–154°F) for medium (pink). This will take 3–4 hours, depending on the weight.

Method B: indirect heat on the BBQ

Set up your BBQ for indirect heat at ±160°C (320°F). Place the leg of lamb in the indirect zone and close the lid. Cook until it reaches an internal temperature of 65°C–68°C (149°F–154°F). For the last 10 minutes, give the leg of lamb a quick sear over direct heat for a crispy exterior.

Leg of lamb internal temperatures

• Rare — 52°C–54°C (125°F–129°F) (red inside)
• Medium-rare — 57°C–60°C (135°F–140°F) (pink, juicy)
• Medium — 63°C–68°C (145°F–154°F) (recommended for most guests)
• Well done — 70°C+ (158°F+) (fully cooked, drier)

Resting and carving

After cooking, let the leg of lamb rest for 15–20 minutes, loosely tented with foil. For a bone-in leg of lamb, carve the meat away from the bone and then slice. Always slice against the grain for the most tender pieces.

Serving suggestions

BBQ leg of lamb is delicious with:

• Tzatziki or yogurt-mint sauce
• Grilled vegetables (bell peppers, eggplant, zucchini)
• Flatbread or pita
• Tabbouleh or couscous
• Roasted potatoes with rosemary

Which rub pairs well with lamb?

Lamb calls for flavorful herbs. Two excellent combinations:

• Shawarma BBQ Dry Rub — Middle Eastern spices (cumin, coriander, cinnamon) that perfectly complement the rich flavor of lamb
• Toscana Fire Italian BBQ Rub — fennel, rosemary, and garlic for a Mediterranean touch

Tips for the best result

• Stud with garlic — insert garlic deep into the meat for flavor from within
• Don't overcook — above 70°C (158°F), lamb becomes dry and its aroma intensifies
• Use fruity smoking wood — cherry or apple pair better with lamb than heavy woods like hickory
• Resting is mandatory — a large cut like a leg of lamb needs at least 15 minutes of rest
• Boneless leg of lamb — cooks more evenly and is easier to carve; bone-in offers more flavor