BBQ Mutton???

B

bklyn-joe

Active member
Received an e-m from a friend about a place in KY called Moonlite Bar-B-Q that makes a mean BBQ Mutton. From their website it reads "placed on the barbecue pit raw over hot hickory logs and cooked on one side 8 hours, then dipped, turned and cooked another 6 hours or so."

YUM

Was wondering if anyone has any info on how this might be accomplished at home? Essentially looking for the equivalent of Gretchen's Pulled Pork for Lamb.

 
This is prolly not a recipe per se but I do a 'butterfly leg of lamb' on the BBQ quite often.....

either debone the leg myself or buy it like that. I try to cut through the fattest parts ( not off just through ) and re-arrange them so that the entire leg is of the same sort of thickness.
I set the meat over a tinfoil dish that has some water half filling it so it steams, occassionally I use some red wine in there too(indirect heat)
then put into place a good bed of ashy coals banked on either side....and add to this a couple times during the next few hours if necessary.
I am sorry I can not be more explicit as this entire operation we have learnt though trial and error and now cook by smell and sight.

The main thing we try to avoid is a burnt skin....the picture posted on the link is a deff. no-no in our books.

I like to cook it for about 5 hours but my husband has this thing "he loves meat that walks to the table" so we alternate the length of time we cook the meat each time we cook...it is nice both ways.

The marinade varies.
I am partial to lemon juice, rosemary and a little garlic....serve with feta cheese, tabuli, lentils etc more of a Mediterrenean meal

But I change the marinade often.
Sometimes I do soya sauce with honey and ginger and / or chili. go more Asian style

It is very nice just salted on the outer skin and done as is if it is a nice fresh piece of meat....and then go more Middle Eastern...cous cous etc

OH YUM...last night we did the lamb just with a sweet soya sauce marinade...'Conimex Ketchup Manis' which I do not believe can be bought in the States...

But in anycase we always rub the grill with a cut onion a couple times as the grill heats up before putting the meat on. It does add a nice bit of flavour.

We have used many varieties of chips to encourage the smokyness but I feel that if one uses coals from apple wood or such (we like the grape vine roots best) the flavour will be MUCH better than gas or regular charcoal.

After the 5 hours or so the meat just falls off the bone.

 
Joanie, I love the idea of using the ketchap manis on lamb

You can't buy Conimex brand, but you can get other brands at Asian stores. I think I'll try this next time I manage to find lamb ribs - I think it would go well with them.

 
Lana, add honey and some garlic to regular soya sauce, it wont be quite the same as the Conimex ....

brand but close...do you remember a department store...the one in South Africa...called Stutterfords???...I remember it as a young lass and it is here that I bought my first imported bottle of soya sauce from Holland...never been without it since...
but the joke is before we went cruising I bought about 4 cases of Conimex ketchup manis, found place to stow them all and then ended up here in the Caribbean a year and a half later with about 2 cases left and guess what...all the stores carry this brand smileys/smile.gif so, yes thankfully I can still have my fav brand of soya sauce.
I do like the Conimex ketshup asin too, prefer it to other brands.

 
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