Smoked labs neck flatbread #bbq
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Low and slow lamb neck done right š„
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 NorāEaster mustard + Liquid Gold Olive Oil, then seasoned with Perpetual Veg by Rolling Bones Barbecue ā an absolute sleeper on lamb.
Wrapped and braised with beef broth, apple cider vinegar, and more NorāEaster mustard until 203° and pull-apart tender.
Finished on naan flatbread with a Greek yogurt + NorāEaster mustard sauce, fresh red onion, and a hit of Fearmanās Fire Applesauce by Heat From The Hammer š¶š
Underrated cut. Unreal flavour.

