终极18小时烟熏羊肉食谱（羊腿和肋骨版）

If you’ve never tasted lamb smoked low and slow for 18 hours… you’re about to meet your new obsession. This is BBQ done right — juicy, tender lamb leg and fall-off-the-bone ribs, infused with garlic, rosemary, and deep smoky flavor that only time and patience can deliver.

🔥 Why This Smoked Lamb Recipe Is Worth the Wait

Smoking lamb for 18 hours at a low temperature unlocks intense depth of flavor while keeping the meat incredibly moist and tender. Whether you’re using a pellet grill, offset smoker, or even a DIY setup, this recipe turns simple lamb cuts into a restaurant-quality BBQ masterpiece.

• ✅ Perfect bark on the outside
• ✅ Fall-apart texture inside
• ✅ Mediterranean flavor twist with garlic and herbs
• ✅ Ideal for family gatherings or serious meat lovers

🧄 Ingredients You’ll Need

This recipe keeps it bold and simple. You don’t need 20 ingredients — just a solid blend of herbs, oil, and good smoke.

• 1 whole lamb leg (bone-in)
• 2 racks of lamb ribs
• Garlic, rosemary, thyme, olive oil, Dijon mustard
• Lemon juice, smoked paprika
• Salt & pepper
• Your choice of wood chips (hickory, apple, or cherry)

🕒 18-Hour Smoking Process

Here’s a breakdown of how to smoke lamb like a BBQ pitmaster:

1. Marinate overnight with garlic, herbs, oil, and lemon.
2. Preheat your smoker to 225°F (107°C). Use indirect heat.
3. Smoke for 18 hours, spritzing every 4 hours with broth or apple cider vinegar.
4. Optional glaze: brush with honey for the last 30 minutes.
5. Rest for 30 minutes under foil before carving.

🔗 Jump to full recipe instructions

🪵 Best Wood for Smoking Lamb

Choosing the right wood is crucial. Lamb has a bold flavor that pairs well with:

• Hickory: strong, savory smoke
• Applewood: slightly sweet, lighter profile
• Cherry: dark color + fruity hint
• Mesquite: aggressive and earthy (use sparingly!)

🧠 Pro Tips for Perfect Smoked Lamb

• Use a meat thermometer. You want internal temp at 195–203°F for pull-apart texture.
• Keep a water pan inside your smoker to maintain humidity.
• For a crisp bark, don’t wrap the meat — let it smoke open the whole time.

This is the kind of plate that gets people talking at your next cookout.

You don’t rush greatness. This 18-hour smoked lamb is a celebration of time, flavor, and tradition. Whether you’re feeding friends or leveling up your backyard smoker game, this recipe delivers unforgettable results.

Now fire up that smoker, load in the wood, and let the magic begin. 🍖