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Smoked Irish Style Lamb

Prep Time:

20 Minutes

Cook Time:

4 Hours 20 Minutes


6-8 Servings



About the Recipe

Lamb is the classic meat of Ireland. This lamb leg goes in the smoker to give it a deep and rich smokey flavour. The slow roasting ensures a tender cut of meat and the potatoes smoke underneath the lamb to combine the flavours.


For the Lamb:

For the Potatoes:

  • 15 New Potatoes

  • 150g Onions (chopped)

  • 150g Bell Peppers (chopped)

  • 2 Cloves Garlic (crushed)

  • 2 Sprigs Fresh Rosemary

  • Sea Salt (to taste)


  1. Pre-heat your smoker to 120°C (250°F).

  2. Butterfly the lamb and coat entire joint with olive oil.

  3. Rub all sides & edges of lamb with Tenacious Taste’s LUSCIOUS Lamb Rub.

  4. Close lamb leg and tie tightly with butchers string.

  5. Place lamb on the top shelf of the smoker. Smoke until the internal meat temperature reaches 63°C (145°F). This takes about 4 hours.

  6. One hour after the lamb has been in the smoker, place potatoes, onions, and bell peppers in a sturdy pan. Sprinkle with crushed garlic, salt, black pepper and rosemary. Position the pan with potatoes under the lamb. Expect drippings from lamb to drop onto the potatoes. Stir occasionally.

  7. Wrap lamb in foil and rest for at least 45 minutes.

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