Moist, Juicy, Tender whole lamb bbq is like nothing you've ever had. Flavors from all the different sections of the lamb combine into something amazing.
Heat pit to 275-300 degrees
Wrap one cooking grate with aluminum foil
Using a cleaver, hatchet, or even a saws-all, cut the vertebrae between the shoulders on the inside of the carcass just enough so that you can split the lamb open flat.
Repeat this process with the hip bones in the rear.
Rub the entire carcass with yellow mustard
Coat the entire carcass with Classic BBQ Rub
Place the lamb in the cooker on the foil
After an hour spritz the outside with water as needed to keep it from drying out
After 3 hours wrap the lamb in foil and continue cooking
At 8 hours the lamb should be done. Time to pull the meat and toss in a little Kentucky Style Black BBQ Sauce
Amaze your guests with this ingredible bbq