Charcuterie and smoked meats extraordinaire Luke Powell from LP's Quality Meats takes us through the process of making a smoked lamb ham. Lamb leg is brined for a week then smoked at 77C over hardwood until the internal temperature reaches 65C. Sliced and served however you like (in our case with mustard and pickled chilies on a crusty bread roll) it is a delicious talking point for any table and the perfect balance of smokey ham and the unique flavour of Australian lamb.