• Bone-in Lamb shoulder, 12 pounds
  • Onions, chopped 1 quart
  • Garlic, chopped 1/4 cup
  • Hickory barbecue spice blend 1/3 cup
  • Apple cider 2 cups
  • Reserved lamb juices 2 cups
  • Maple syrup 1/2 cup
  • Hickory barbecue sauce 2 cups
  • Cornbread, 3-inch square, split, 12 or hamburger buns, seeded, toasted
  • Sweet creamy coleslaw 3 cups


Spread onions and garlic in an even layer in a roasting pan. Place lamb shoulder on top of onion-garlic layer; pat spice blend onto the lamb to coat evenly. Cover tightly with foil. Bake in 275°F convection oven (or 325ºF conventional oven) for at least 4 to 5 hours or until tender and falling off the bone; remove from heat. Let lamb rest 15 to 20 minutes.

Remove pan juices from pan and place in a container; cover and chill. Once cold,remove top layer of fat from juices. Discard fat and reserve juices. Pull meat from roasted lamb shoulder; roughly chop and place in a full-size hotel pan.

In a saucepan, add cider, lamb juices and syrup; heat to boiling. Lower heat; reduce mixture by half, about 15 to 20 minutes. Stir in barbecue sauce; simmer 6 to 8 minutes. Remove from heat; cool to room temperature (yields 1 quart). Pour 3 cups of the simmered sauce over top of pulled lamb and toss to coat well; cover and chill.

Cover and bake pulled lamb in 300°F convection oven (or 350ºF conventional oven) for 25 to 30 minutes or until heated through.

To serve: For each serving, spoon 1 cup barbecue lamb shoulder onto a toasted piece of split cornbread or hamburger bun with extra sauce on the side; top with 1/4 cup coleslaw.

Pulled lamb can be served over pasta or roasted vegetables if desired.

Servings: 12

Prep Time:

Cook Time:

Photo courtesy of The American Lamb Board.