Lamb

Smoked Lamb Neck Flatbread

Name: Smoked Lamb Neck Flatbread
Cuisine: Barbecue
Ingredients: 2 lamb necks (Northumberland Lamb); Equal parts Atlantic Mustard Mill Nor'Easter mustard + Liquid Gold olive oil (binder); Perpetual Veg by Rolling Bones Barbecue; Apple cider vinegar (braise); 1 tbsp Atlantic Mustard Mill Nor'Easter mustard (braise); ½ cup beef broth (braise); Naan flatbread; Equal parts Nor'Easter mustard + Greek yogurt (sauce); Fresh sliced red onion; Fearman's Fire Applesauce (Heat From The Hammer)

Fall-apart smoked lamb neck braised until tender and piled onto naan with a mustard-yogurt sauce, red onion, and a spicy apple finish.

Time~6 hrs CategoryLamb Watch6:32

Smoked Lamb Neck Flatbread — watch on YouTube

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Method

1Make a binder from equal parts Nor'Easter mustard and Liquid Gold olive oil and coat the lamb necks.
2Season generously with Perpetual Veg.
3Smoke on an offset at 250°F over sugar maple for 4–5 hours until a deep bark forms.
4Transfer to a foil tray and braise with apple cider vinegar, 1 tbsp Nor'Easter mustard, and ½ cup beef broth; cover and return to 250°F for 1–2 hours until 203°F internal and fall-apart tender.
5Pull the lamb, drain the excess liquid, and add back a little braise to rehydrate.
6Build on naan with a sauce of equal parts Nor'Easter mustard and Greek yogurt, shredded lamb, red onion, and Fearman's Fire Applesauce.

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