Should I prep and season the lamb leg the same way I would a pork shoulder?
It was a Costco grab.
I was thinking i'd mustard coat and season it with the same seasonings I use for pork shoulder, and follow the same smoke process/temps.
Thoughts or suggestions?
It was a Costco grab.
I was thinking i'd mustard coat and season it with the same seasonings I use for pork shoulder, and follow the same smoke process/temps.
Thoughts or suggestions?