Pit Barrel Bliss: Lamb So Tender, It Sobs.

Forget the dry, dusty lamb of grandma’s Easter dinners. This is lamb reimagined, reborn in a haze of fragrant smoke on the mighty Pit Barrel. We’re talking melt-in-your-mouth tender, seasoned with a symphony of spices, and kissed by a gentle kiss of fire. Every bite is a juicy revelation, a testament to the primal magic of smoke and slow-cooked perfection. So ditch the casserole dish and prepare your senses. This isn’t lamb, it’s an epicurean adventure carved from fire and flavor. Are you ready to dive in?

Leg of lamb in package

Hey there, grill masters and lamb lovers! Today, I’m bringing you a juicy adventure cooked low and slow in the Pit Barrel – a 5-pound boneless leg of lamb that’s gonna melt in your mouth faster than you can say “baaa!”. Don’t worry, bone-in pals, you’re welcome at this feast too, it just takes a bit longer for the magic to happen. But trust me, whether bone-in or bare, this lamb is gonna be singing a smoky symphony on your taste buds! So preheat your Pit Barrels, grab your favorite seasonings, and get ready to experience lamb like never before!

Cleaned leg of lamb ready for seasoning

Hey there grill masters and smoke enthusiasts! Time to ditch the plastic wrap and say hello to lamb-tastic bliss! Grab your boneless leg of lamb and let’s give it some TLC. Pat that baby dry, ’cause moisture is the enemy of crispy char. Now, I skipped the binder this time, but if you’re feeling fancy, feel free to give it a rubdown with olive oil. Just remember, we’re all about letting the lamb’s natural flavor shine, so keep it light and let the smoke do the magic!

Leg of lamb seasoned and ready for the cooker

Don’t be shy with the spices, folks! I went wild with my favorite blends (including this killer one from 2 Gringos Chupacabra) and let me tell you, the flavor fiesta is real! Get creative, have fun, and trust your taste buds – this dish is all about celebrating deliciousness!

Temperature-taking time will be a breeze with your (affiliate link) ThermoPro TempSpike! Just imagine this trusty little food detective sneaking into the heart of your roast like a friendly mole sniffing out juicy goodness. Here’s how to make it happen:

  1. Find the Chubby Cheeks: Look for the thickest part of your roast, the nice, meaty center where all the flavor lives. Think of it as the roast’s “chubby cheeks.”
  2. TempSpike Infiltration: Gently guide the pointy end of your ThermoPro TempSpike into the chubster zone, making sure it doesn’t touch any bones or sneaky pockets of fat. Imagine it’s on a secret mission to find the ultimate doneness!
  3. Temperature Triumph! Wait for the magic numbers to pop up on your ThermoPro’s screen. That’s your roast’s secret code to juicy perfection!

And voila, with your ThermoPro TempSpike as your partner-in-crime, you’ve got this! Remember, the thicker the chub, the better the temp reading.

Finished leg of lamb on a platter.

Once your lamb friend is settled on the grate, give it some low-and-slow love on the Pit Barrel. We’re talking around 250-275°F, just enough to make the meat sing with tenderness. Keep an eye on your trusty thermometer (mine hit 145°F today!), then gently whisk your lamb away and tuck it under a cozy foil blanket for 30 minutes. This lets the magic finish inside, and my lamb even snuck up to a happy 151°F! Pretty cool, huh?

Okay, lamb lovers, let’s check-in! By now, that smoky magic on the Pit Barrel should have transformed your leg into an oasis of juicy tenderness. Don’t worry if the pieces aren’t all singing the same doneness tune. Those smaller bits are like the rockstars of the bunch – singing loud and proud at medium well, just like my darling wife loves. And the bigger portions? Think smooth jazz, mellow and perfect at medium to medium well, just the way I crave it. So grab your forks, and friends, and prepare to witness the symphony of flavor that is smoked lamb!

To smoke this boneless leg of lamb took two hours in the pit to get it to pure deliciousness… I’m hungry just thinking about it!

Seasoned leg of lamb and cooked and sliced leg of lamb. This is a pin for Pinterest.

Hey there, grill masters (and wannabes)! If you just whipped up this melt-in-your-mouth lamb (and didn’t drool on your phone too much), we’d love for you to share the smoky love with your peeps! Hit those Facebook and Pinterest buttons and show off your BBQ prowess. ✨

But hey, we get it. This lamb is soooo good, that keeping it a secret recipe might be tempting. No judgment here, your taste buds know what they’re doing. Just promise us you’ll at least whisper the good word to your closest grilling confidantes.

Either way, thanks for giving this recipe a try! We hope it turned your backyard into a smoky sanctuary of deliciousness.

Cooked roast of lamb, sliced showing it is medium rare.

Pit Barrel Cooker Smoked Leg of Lamb

Forget the rules, defy expectations. This smoked lamb on the Pit Barrel is next-level delicious. You've been warned!
Prep Time: 1 hour 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 4 hours
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 822kcal
Author: James Strange



  • Remove the lamb from the packaging
    5 pounds Lamb
  • Season the lamb with your favorite rub.
    1/4 Cup BBQ rub
  • The fire going in your smoker, adjust to 250 to 275F
  • Place the roast on the grate and cook to your desired temp.
  • Remove from the cooker and tent with foil for 30 minutes.
  • Slice and serve


Calories: 822kcal | Carbohydrates: 5g | Protein: 48g | Fat: 67g | Saturated Fat: 29g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Cholesterol: 207mg | Sodium: 169mg | Potassium: 680mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 7mg
Tried this recipe?Mention @james_strange_eats or tag #james_strange_eats
0 0 votes
Article Rating
Notify of

Inline Feedbacks
View all comments
Would love your thoughts, please comment.x