Prepping for the smoked leg of lamb. Deboned and butterflied, hammered thinner and to an even thickness, a few bits trimmed to pack the ends, inside and out rubbed with coarse sea salt and fresh ground black pepper.
Then the inside lined with a mixture of goat cheese, mint, toasted pine nuts, and sautéed shallots and tart apples. Smeared thick across the inside, bar an inch or two at the end and and extra gob on the other end.
Rolled up, tied, outside to inside, with butcher twine, one across, the ends capped with the trimmed meat and held with an extra bit of twine.
A few hours n the fridge then about 2 1/2 hours in the smoker at 225F, on a mixture of oak and applewood.
And served with a risotto and braised Belgian endive stuffed with cheese, wrapped in ham, then baked.