The first thing I noticed upon opening the tin was the mint. Truly a testament to the master blender's use of a restrained hand. I also detected something else in the scent...similar to the McClelland "ketchup" smell but this was more like KC Masterpiece BBQ sauce. Spicy goodness! The moisture content was more than I am used to as the slices seemed wet. Once I removed a couple of the slices I saw that the cause of the excess moisture was the beige water-like substance pooled at the bottom of the tin. This is more than likely the lamb juice. What a grand presentation! The flakes are easy to compress and fill the pipe with. I used some of the juice to put on the top of the bowl for "kindling". At first match the lamb introduced itself (its name was "Lambchop") and soon the mint joined in. The room note was pleasant and my wife commented that she kept thinking it was Easter Sunday. This is definitely not your drugstore variety, but very top shelf USDA Grade-A lamb! The bowl ended in a small pile of grey ash with no dottle or bone fragments. Very nice smoke but certainly not an all-day as I was too full after smoking one pipe that I skipped dinner and went to bed. On a side note, I understand that Greg Pease is working on a lamb blend as well but his will incorporate Cyprian Latakia, some dark rum, Latakia and more Latakia. It is to be the first in the new "Muttons and Maidens" series.