This is old fashioned BBQ. Well-rounded flavour from the sour and salty Worcestershire sauce balanced against old world spices. Interestingly, it was Welsh settlers who started this regional BBQ in Kentucky and would have used mutton which is hard to find these days. You could also use the recipe with pork shoulder or leg.
Serves: 4-6
Time: 4 to 6 Hours on the Day
Difficulty: Take Your Time
1-1.5kg of Lamb Leg or Shoulder
Mop
100ml of Worcestershire Sauce
100ml of Cider Vinegar
2 tablespoons of Light Brown Sugar
2 tablespoons of Black Treacle
½ teaspoon of Garlic Granules
½ teaspoon of Ground Cloves
½ teaspoon of Ground Allspice
1 teaspoon of Ground White Pepper
1. Mix together all the ingredients for the mop. Add up to 50ml of water to loosen.
2. Set up your BBQ or Smoker for indirect heat. Add your charcoal aiming for 101 degrees Celsius to 107 degrees Celsius (225 degrees Fahrenheit).
3. Brush the lamb with the mop, insert a thermometer into the thickest part and add to the BBQ.
4. After 45 minutes coat the pork with the mop again. Add more charcoal as needed. Add some of the soaked wood chips to the charcoals.
5. Repeat step 5 until the pork has reached either 75 degree Celsius (167 degrees Fahrenheit).
6. Wrap in greaseproof paper and rest for 30 minutes before slicing
7. Meanwhile simmer the remaining mop until a thickened sauce has formed.
8. Serve the lamb covered in the thickened mop sauce.
Recipes from my kitchen, Edinburgh, Scotland 