I just watched Bradley Robinson's (aka Chud's BBQ) latest video and find myself intrigued. I can't do this for Easter, but I plan to do it soon. Let the discussion regarding the technique begin! 
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It is intriguing. I'm sure it tasted very good.....Bradley is usually honest in how something he does tastes.
My hesitation is two fold. First, I'm not a big ham person but when I have over-brined ribs and turkey, the little ham flavor they developed was not objectionable so I know that ham-flavor on non-pork can taste good.
But my main hesitation is that in my mind if I am going for the expense of rarity lamb, I want it to taste like lamb, which in my mind has much more of a Greek-American vibe.
Still, "ham-meets-pastrami-but-lamby" does sound intriguing! Let us know how it goes!
(Oh, I think you have a snake in your boot.) -
I make a lamb belly bacon and a lamb bo ssam...I think I found my next lamb adventure. That looks amazing - thanks for sharing the link.Comment
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