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Combine 8 cups water, both salts, the sugar, bourdon, syrup, cloves, juniper, bay leave and thyme in a saucepot over high heat. Bring to a boil and wisk to make sure the salt and sugar dissolves; this will be the brine. Remove from the heat and cool to room temperature over an ice bath.
Place the lamb into the curing brine, using a plate as a weight if necessary to ensure that the lamb is fully submerged. Cure overnight and no more than 14 hours in the fridge.
Roll the lamb into a uniform cylinder, fat-side out, and secure tightly with butcher's twine.
Prepare a smoker. Smoke the lamb until the internal temperature of 155 degrees F is reached.