Hours by weight and pit temp
| Weight | 225°F | 250°F | 275°F |
|---|---|---|---|
| Per pound | 0.5–0.67 hr/lb | 0.42–0.58 hr/lb | 0.33–0.5 hr/lb |
| 5 lb | 2½–3¼ hr | 2–3 hr | 1¾–2½ hr |
| 6 lb | 3–4 hr | 2½–3½ hr | 2–3 hr |
| 7 lb | 3½–4¾ hr | 3–4 hr | 2¼–3½ hr |
| 9 lb | 4½–6 hr | 3¾–5¼ hr | 3–4½ hr |
Doneness: 130–135°F
Pull at 130–135°F for a blushing medium-rare after rest. The leg is lean — past medium it tightens quickly.
Wrapping
No wrap for a medium-rare leg. Taking it to pulled instead? Wrap at the stall like a pork butt and ride to 195°F+.
Rest & hold
Rest at least 20–30 minutes. Rest tented 20–30 minutes; carve around the bone in thick slices. For food safety, hold hot meat above 140°F — a wrapped rest in a dry cooler does exactly that.
How much to buy
Quantities are the other half of the plan: portions, yield, and a group-size chart live on how much leg of lamb per person.
Frequently asked questions
How long does leg of lamb take to smoke at 225°F?
Plan 0.5–0.67 hours per pound at 225°F — a typical 7-lb bone-in leg runs 3½–4¾ hr. That's a planning range, not a promise: shape, fat, and the stall all move the finish.
What temperature is leg of lamb done?
Pull at 130–135°F for a blushing medium-rare after rest. The leg is lean — past medium it tightens quickly. USDA: whole-muscle lamb is safe at 145°F with a 3-minute rest.
Should I wrap leg of lamb?
No wrap for a medium-rare leg. Taking it to pulled instead? Wrap at the stall like a pork butt and ride to 195°F+.
How long should leg of lamb rest?
At least 20–30 minutes. Rest tented 20–30 minutes; carve around the bone in thick slices.