Not exactly lamb chops though.
So Sunday night dinner here, picked up a nice lamb forequarter from the beef shed last Saturday for $8.49 per kilo, been marinating it since and this is what it looked like;
Then applied a homemade rub;
Then onto the Akorn at 100c for somewhere in the range of 5 - 10 hours, will report back with maybe some progress photos but definitely final product ones.