"Create a smoked lamb recipe for a bottom half of a Jacob lamb (legs and shanks connected with pelvic bone). Use a dry rub made from garlic powder, onion powder, salt, pepper, a little cumin, smoked paprika, and oil rubbed on the lamb before applying the spices. The lamb goes into a smoker at 50°F and when it reaches 130°F, suggest a glaze made from hot honey, regular honey, and fermented tomato sauce. Include imperial units, smoker instructions, and a glaze step."