Do you have any suggestions on a good way to smoke lamb and flavor it?
Sent by Ristin
Editor: Ristin, from what we understand the lamb for Hangikjöt is first brined and then smoked in order to cure it. Several websites describe smoking it for up to two weeks to achieve proper curing!
We wonder if you could do a short-cut version by brining a leg of lamb for a few days and then grilling it with wood-chips. Definitely not the same, but still delicious. Juniper berries and rosemary could be added to the brine for a nice subtle flavor.
Here are a few links that might help:
Readers, any suggestions?