Barbecue Lamb Shoulder with White Wine North Carolina BBQ Sauce
Pitmaster Elliott Moss
Buxton Hall Barbecue
For a tasty change of pace, swap in a lamb shoulder for the usual pork shoulder on the barbecue menu. Pitmaster Elliott Moss of Buxton Hall Barbecue in North Carolina smokes the meat, then slices or chops it as you would for pork. The barbecue sauce goes in a different direction too, with its combination of lemon, white wine, herbs, crushed red pepper and garlic.
6½ lb. lamb shoulder
Salt and pepper, to taste
1 bottle (750 ml.) white wine
2 lemons, juiced
¼ cup rubbed sage
¼ cup sugar
2 tbsp. crushed red pepper
2 tbsp. chopped garlic
2 tbsp. ground black pepper
- Prepare smoker for cooking. Rub lamb shoulder with salt and pepper. Smoke lamb at medium (200-220 F.) for 2 to 4 hours or until internal temperature reaches 130-140 F.
- In medium saucepan over medium heat, bring wine to a boil. Cook until alcohol burns off, about 10 minutes. Add lemon juice, sage, sugar, red pepper, garlic and black pepper; reduce heat to a simmer. Cook for 5 minutes; remove from heat and let cool.
- Remove lamb from smoker and let rest for 15 minutes. Rough chop lamb into cubes while still warm. Warm barbecue sauce in deep sauté pan. Transfer lamb cubes to pan and toss to coat with sauce.
- Serve lamb as main dish with dressing, potatoes and vegetables as side dishes. Or slice for sandwiches.
Photo courtesy of American Lamb Board