No worse than you and that marmalade you awful woman! 🤣🤣🤣 Glad that the drooling is on your side of the world today! All kidding aside, this should work really well with a lamb shoulder. I would use some of that lemon pepper marmalade you make as a binder though instead of the mustard, maybe throw in some dried oregano with the salt, pepper, and ground garlic. Also with lamb maybe make some slits in the meat and push some whole peeled garlic gloves into them. Don't wait as long to wrap it either, maybe 4-5 hours, and throw some fresh mint and lemon slices on top of it when you wrap it if you have some on hand. Normal temp checks till it hits 225 just like the brisket. It should come out roasted nicely, falling apart, and have a distinctly Greek flavor to it!!! Dang it, now you got me drooling! Time to raid the fridge for leftovers from last night, it's almost lunchtime here anyhow! Good luck and thanks for stopping by!