It's been a while since I've smoked some lamb. They had some on sale this week so I grabbed a shoulder.
I've only cooked New Zealand lamb and this is USA lamb, curious to how it compares besides the accent.
Here's my marinade / rub that I used. I've never used mustard in a rub so here's a first for me. No
measurements just went by taste on this one. There's a tri tip in the pool along for the ride.
Ok, I just smoked them and I'm a mustard convert as far as lamb goes so far, this was the best one I've
smoked so far, I'm looking forward to mustard on the rest of the farm. I smoked them on the sparky with
hickory chunks and apple chips to 160*. Sorry for the last pic, I was hungry and didn't pay attention to the camera.
Course ground black pepper
Inglehoffer creamy dill mustard