“James had built him a little smokery out of oil drums,” said Mrs Baird, 40. “We were looking at it thinking, what’s going to be the future, with Covid, and we just thought, why don’t we build our own one and do take-away food? “Then we thought about using our own lambs and combining my brother’s cheffing skills and James’ engineering skills. “We’ve never found smoked lamb anywhere. You get smoked salmon and cold smoked products, that’s a classic Scottish thing but hot smoking is really unusual in Scotland and most people smoke pork or brisket.
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