andy's barbeque lamb

Ingredients

• Servings: 18
• 10 pounds lamb shoulder roast
• 1 tablespoon ground black pepper
• 1 teaspoon ground cayenne pepper
• 1 (18 ounce) bottle barbeque sauce
• 2 yellow onions, quartered
• 1/4 cup worcestershire sauce
• 8 cloves garlic, halved
• 2 cups burgundy
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground cayenne pepper

Recipe

Cook Time: 6 hrs

Ready Time: 15 hrs


• thoroughly rub lamb shoulder roast with black pepper, cayenne pepper and barbeque sauce. place on a medium baking sheet. chill uncovered in the refrigerator 8 hours, or overnight.
• preheat an outdoor smoker to a temperature of 225 degrees f (110 degrees c) to 300 degrees f (150 degrees c).
• place onions, worcestershire sauce, garlic, burgundy , black pepper and cayenne pepper in the water pan of the smoker. cover with enough water to make approximately a gallon of liquid in the pan. place pan in the smoker.
• center lamb over water pan in the prepared smoker. smoke 6 hours, or until the internal temperature of the lamb has reached 145 degrees f (63 degrees c).