Hark HK0528 Cooking Manual page 36

remove the lamb from the smoker. Place on a double layer of foil, add a bunch of fresh rosemary
and mint as well as the left over ¼ cup of baste before sealing.
Rest the pork for 30 minutes. In that time, the fresh herbs will infuse into the lamb.
SERVING
Loosely shred the meat with a fork or food handlers gloves and serve with the juices from the foil
mixed through the meat.
Larger chunks amongst the shredded meat give a textural difference and add to the experience.
Heat the remaining baste to a boil, add another tablespoon of the dark brown sugar and use as a
'dip' with finished meat.
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