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Kentucky Style Mutton BBQ | Great Performances


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Kentucky Style Mutton BBQ
by Saul Bolton, Executive Chef at The Norm at Brooklyn Museum

Bone in Lamb shoulder

½ cup salt

½ cup pepper

6T Onion Powder

6T Garlic powder

4T Ground cumin

 4T Ground sweet paprika

Basting Sauce

¾ cup water

1 cup cider vinegar

2/3 cup Worcestershire sauce

5 T salt

Lemon juice

Black pepper

1)combine all the ingredients and bring to a boil – set aside

Dipping Sauce

2 cups water

¼ cup Worcestershire sauce

¼ cup cider vinegar

Lemon juice

3t brown sugar

1t black pepper

1t onion salt

1t garlic powder

1t mushroom seasoning

½ t allspice

1)  Combine all the ingredients and bring to a boil then cook until it is richly flavored and slightly reduced. Set aside.

2)  Season the lamb shoulder with the spice mix making sure to massage it in to the lamb shoulder.

3)  Smoke or roast the lamb at 250F basting it every ½ hour

4)  The lamb is done when it is falling off the bone

5)  When the lamb is done slice it thinly and slather with the dipping sauce and serve on a toasted roll!

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