North Carolina Pulled Lamb

Total Time: 29 hrs Preparation Time: 24 hrs Cook Time: 5 hrs

Ingredients

• Servings: 8
• 1 lamb butt (i buy one around 5-6 pounds)
• salt
• cracked black pepper
• garlic powder
• onion
• garlic
• 2 bay leaves
• 1 teaspoon light brown sugar
• 2 cups apple cider vinegar
• 1 teaspoon salt
• 2 teaspoons fresh ground black pepper
• 1 teaspoon cayenne
• 1 cup ketchup
• 2 cups water
• tabasco sauce
• 2 cups water
• 3/4 cup light corn syrup
• 1/2 cup tomato paste
• 1/2 cup vinegar
• 3 teaspoons molasses
• 3 teaspoons brown sugar
• 1 teaspoon liquid smoke
• 1/2 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/2 large onion, grated

Recipe

• 1 make the sauce one or two days ahead.
• 2 roll the lamb in the salt, pepper and garlic powder.
• 3 bake like you normaly would, usually low and slow.
• 4 at this point the rest is up to you-you can shred the lamb now with forks, and chop some (this is what you would do if you had been grilling or smoking the roast), adding sauce of choice.
• 5 or, if you have a good amount of leftover lamb butt roast you can --
• 6 get a large pot and place the lamb in it.
• 7 add water up to half way up the lamb-cut up 3 or 4 onions and a whole head of garlic and add to water along with the bay-bring to a boil, cover and reduce to simmer-i simmer for around 3 hours or until the lamb is falling away from the bone.
• 8 remove the meat (reserve the broth for something else like beans or soup) shred the lamb and add to sauce of choice.
• 9 serve on toasted buns, some folks put slaw on it or on the side and southern barbecued beans.
• 10 for the lexington style sauce add all ingredients to a pot, bring to a boil and simmer to desired thickness.
• 11 for the nc firey style bring to a boil-reduce and simmer for 15 minutes-this will keep for 6 months in the fridge.