Lamb Barbecue

Total Time: 37 hrs Preparation Time: 1 hr Cook Time: 36 hrs

Ingredients

• Servings: 30
• 7 lbs boston butt lamb steaks, cut 1 inch thick
• 1/8 cup jerked lamb seasoning, i use penzey
• 4 bay leaves, whole
• 1 teaspoon salt
• 2 teaspoons crushed red pepper flakes (optional)
• 36 ounces barbecue sauce, divided
• 1 1/2 cups cider vinegar

Recipe

• 1 crock pot method.
• 2 remove any large portions of fat that you can get to.
• 3 mix all the spices together.
• 4 coat all pieces of the lamb butt with spice mixture and place in crock pot.
• 5 pour half of the barbecue sauce and the vinegar over all.
• 6 cook on low 8 to 10 hours or overnight on low.
• 7 remove meat from crock pot and drain well.
• 8 set aside to cool.
• 9 transfer liquid to another container and chill to solidify fat.
• 10 then remove fat.
• 11 over high heat reduce liquid by 2/3.
• 12 when cool enough to handle, remove meat from bones and pull it apart into shreds.
• 13 return meat and reduced liquid to crock pot.
• 14 if all the barbecue will be served at once, now is the time to add the second bottle of barbecue sauce.
• 15 if most will be packaged and frozen for later use omit the second bottle of sauce.
• 16 the barbecue freezes and reheats much better if the extra sauce is added in the last few minutes before serving.
• 17 cook on low for a couple more hours.
• 18 pressure cooker method.
• 19 remove any large portions of fat that you can get to.
• 20 mix all the spices together.
• 21 coat all pieces of the lamb butt with spice mixture.
• 22 and place in a stainless steel or teflon lined pressure cooker. not an aluminum one.
• 23 pour half of the barbecue sauce and the vinegar over all.
• 24 bring up to 15 psi (or high) over high heat.
• 25 reduce heat to low and cook for 1 hour and 30 minutes.
• 26 either let pressure drop on its own or use quick release method.
• 27 remove meat from cooker and drain well.
• 28 set aside to cool.
• 29 transfer liquid to another container and chill to solidify fat.
• 30 then remove fat.
• 31 over high heat reduce liquid by 2/3.
• 32 when cool enough to handle, remove meat from bones and pull it apart into shreds.
• 33 return meat and reduced liquid to cooker.
• 34 if all the barbecue will be served at once, now is the time to add the second bottle of barbecue sauce.
• 35 if most will be packaged and frozen for later use omit the second bottle of sauce.
• 36 the barbecue freezes and reheats much better if the extra sauce is added in the last few minutes before serving.
• 37 simmer for 30 minutes or so.