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I have rubbed it with mustard and then applied a rough paste of salt, garlic, sugar, lemon zest and rosemary.
I use this for slow smoked lamb, and cover with foil about 2-3 hours into a ten hour cook. Leave to stand for a couple of hours wrapped in foil and there should be a super moist meat for shredding with a contrasting bark.
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What did you do in the end?
dancing james
@Dooks-Fatberg
Nice.
Anyone got a failsafe recipe for slow-cooked lamb? Got a half leg and want to get it crunchy on the outside and fall-aparty inside. Assuming it's just garlic, rosemary, salt, a splash of red wine and a low and slow cook.