Smoked labs neck flatbread #bbq

Low and slow lamb neck done right 🔥
Smoked Northumberland Lamb necks on my R&R Smokers offset at 250° with sugar maple until that bark was unreal.

Started with a binder of Atlantic Mustard Mill Nor’Easter mustard + Liquid Gold Olive Oil, then seasoned with Perpetual Veg by Rolling Bones Barbecue — an absolute sleeper on lamb.

Wrapped and braised with beef broth, apple cider vinegar, and more Nor’Easter mustard until 203° and pull-apart tender.

Finished on naan flatbread with a Greek yogurt + Nor’Easter mustard sauce, fresh red onion, and a hit of Fearman’s Fire Applesauce by Heat From The Hammer 🌶🍎

Underrated cut. Unreal flavour.