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Showing grilled lamb cutlets with herbs and seasoning on a plate, ready to serve.

Smoking Lamb Low and Slow (Charcoal or Pellet Grill)

Want deep smoky flavour with that fall-apart texture? Smoking lamb is the winner.Whether you're using a charcoal smoker or a pellet grill, the method's thesame.
Serve It With: Coleslaw, grilled corn, or stuffed into sliders. Great for a weekend feed.
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Prep Time 8 hours
Total Time 8 hours
Servings: 5 people
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 Lamb shoulder or leg (2-3kg)
  • FavouriteBBQ rub or just salt, pepper, garlic powder
  • Woodchips (hickory, cherry, or Aussie hardwood)
  • Mustard (for rub to stick)

Equipment

  • 1 Charcoal or Pellet Grill

Method
 

  1. Rubdown the lamb with mustard and seasoning.
  2. Preheat your smoker to 120-130°C.
  3. Add wood chips to get the smoke going.
  4. Smoke for 6-8 hours, until internal temp hits 92-95°C.
  5. Wrap in foil or butcher paper after 4 hours if it’s getting too dark.
  6. Rest in a cooler wrapped in a towel for 1 hour.

Notes

Slow smoked lamb shoulder or leg cooked low and steady over wood for six to eight hours. Grass fed lamb delivers deep flavour, tender texture, and rich fat that melts beautifully. A backyard feast that proves supermarket meat can never match real farm cuts.