Kentucky Style Lamb BBQ
This delicious, tangy, and decadent Kentucky Style Lamb BBQ recipe is a real taste of the Bluegrass. Will it be the next big food craze?
Ingredients
- 8 pounds Lamb necks or Shoulders
- 1 cup Worcestershire Sauce
- 1 cup Apple Cider Vinegar
- 1 cup Water
- ½ cup Classic BBQ Rub
- ⅓ cup yellow mustard
- 2 TBS Butter
- 2 TBS Salt
- 2 TBS Raw Sugar
- 2 TBS Hot Sauce
- 1 TBS All Spice
- 1 TBS Paprika
- 1 TBS Black Pepper
- 1 TBS Onion Powder
- 1 TBS Garlic Powder
Instructions
- Slather your lamb in yellow mustard. You won't taste the mustard in the finished product this is just "glue" for the rub.
- Using your Classic BBQ Rub evenly coat the entire piece of lamb
- Smoke at 275 for 2.5 using your favorite smoking wood. I enjoy fruitwoods and hickory.
- After 2.5 hrs. wrap in foil and continue to cook for another 2.5hrs. I like using a hotel pan to catch the juices as we can add those back in later when we pull the meat.
- In a saucepan melt butter and combine the remaining ingredients. If you refrigerate the sauce for later use realize you will have to re-heat because the butter will solidify.
- After 2.5 hours pull the lamb and let rest for 1 hour.
- Strain and separate the juices from the fat. I'm using a grease separator but you can simply place the juice/fat mixture into a plastic cup and place in the fridge until the fat solidifies and you can remove it from the top of the juice. If you use the fridge method it's a good idea to heat up the juices so you aren't pouring cold juice on your meat.
- Pull all the meat from the bones into thumb-sized chunks
- Sprinkle a light dusting of Classic BBQ Rub on the pulled lamb
- Add in the juices we separated earlier.
- Ladle out a few spoonfuls of your Black BBQ Sauce onto the lamb.
- Mix thoroughly
- On a toasted bun add a little mayo, lamb, a few pickles, and some fresh sliced onion.
- Enjoy this delicious Kentucky Style Lamb BBQ Sandwich with a glass of bourbon.