Low & Slow Cooked Leg of Lamb with Dry Rub & Spritz

For the Spritz: Heat the water in a pan til hot but not boiling,

Add the bay leaves, rosemary and salt, allowing the flavours to infuse

Put the garlic, paprika and oregano straight into the bottle.

Take the rosemary and bay leaves out of the warm water and add to the bottle.

Fill with the warm water & shake

For the Lamb: Cut off any excess fat (leave some to absorb seasoning)

Score the meat all over

Mix together the dry Rub ingredients in a bowl

Rub liberally all over the lamb leg, covering it completely

Place the lamb into your smoker and close the lid.

Cook for at least 5 hours for falling off the bone lamb.

After 1.5 hours cooking time, apply your Spritz every 20 mins

2 hours before the end of the cook, give the lamb a final spritz and wrap in tinfoil, place back in the smoker for the final 2 hours.