- 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.
Photo courtesy of The American Lamb Board.