Beech Wood Smoked Lamb Loin, Sliced

These slices of meat is from the striploin of a pasture-raised lamb from New Zealand. This cut of lamb is brined for 5 days in lovely aromatic concoction of earthy flavours of garlic, black pepper, mustard seeds, coriander, all-spice, ginger, cinnamon, cloves and let's not forget. The bay leaf! We always place our lamb striploin in the smoker with the fat on the top so that it slowly melts as it cures, naturally marinating the meat and keeping it moist. Slightly smoky, but most important of all, we use Beech wood during the smoking process. Why Beech wood? Beech wood gives the lamb a delicate, nutty smoke which is very mild and compliments the lamb nicely when compared to the flavours from hickory, mesquite and other pungent woods. These slices are nutty, earthy, game-y but not pungent with beautiful hint of fat that just melts in your mouth.