Set up your smoker to be running at 300°F.
Lay the lamb on a table and open the rib cage.
Starting on the first bone, just under the knuckle near the spine, cut until you feel you’ve only ‘just’ gone through the bone, don’t want to take the blade too far into the meat. Continue down the rib cage cutting each bone.
Repeat the process on the other side.
Use a boning knife to remove the membrane from the back of the ribs.
Remove any excess hard fat, leaving just a little in those thicker areas and remove as much of the silver skin as you can.
Trim the belly flap.
Apply an even coating of yellow mustard or oil all over the belly side of lamb.
Apply BBQ rub generously all over the meat.
Place the lamb in the smoker and close the lid.
Make the mop by combining all the ingredients together in a bowl.
After 2.5 hours open the smoker and apply a basting of the mop.
After another 1.5 hours, apply another basting of the mop.
After another 1.5 hours wrap the ‘hams’ in foil and give the lamb another basting with the mop.
After a total of 9.5 hours in the smoker the lamb will be done. Remove from the smoker.
Pull out the rib bones, remove the meat from the unwrapped area and shred.
Remove the foil from the ‘hams’ and chop the meat with a cleaver.
Mix the two meats together with all the juices and a sprinkling of bbq rub.