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1. Cut small slits in the meat and insert small pieces of bacon, sprigs of rosemary salt and black pepper.
2. Inject the meat all over with small amounts of melted butter and olive oil.
3. Prepare a covered BBQ with coals either side; meat over a drip pan in the centre to which you can add water if you wish which aids in keeping the meat tender; if you don't use water it will cook faster.
4. Be sure to leave the top vent fully open or the smoke taste might be too strong
5. Add a handful of Oak wood chips to the smoker and light.
6. Place the meat inside and cook low and slow.
7. Baste after each hour and add another handful of wood chips.
8. Continue to cook until thorouglhly done and heated to the middle, the time needed will vary according to the outside air temperature.
Thanks to SC of Preston for this recipe.
Go on have a GO AT Goat