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Make the cure. Dissolve the sugar and salt in boiling water then let it cool to room temperature. Add the Insta Cure, peppercorns, fennel seeds, rosemary and lemon slices.
Place the lamb in a plastic or ceramic container and pour over the cure. Don't use a metal container because it will taint the meat. Put the lid on, refrigerate and brine for 6 days.
After 6 days, take the lamb out of the fridge. Remove it from the brine and let it drain. Pat dry with kitchen roll.
Place the lamb uncovered back in the fridge for 2 days to dry.
After 2 days, take the lamb out of the fridge again and let it come up to room temperature. Meanwhile, coarsely grind fennel and coriander seeds in a mortar and pestle. Add in chilli flakes then rub the mixture onto the lamb.
Smoke the lamb around 95-110C for between 4 to 6 hours depending on your size and cut of meat, or until its internal temperature hits 65C.
Leave to cool then slice and enjoy.