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Print this Recipe    Owensboro Lamb

Owensboro Mutton

1/2 cup ground black pepper
2-1/2 Tbsp brown sugar
2 Tbsp salt
1-1/2 Tbsp garlic powder
1/2 tsp ground allspice

7-8 lb lamb shoulder roast
1/4 cup Worcestershire sauce

Mop (Optional)

remaining rub
1-1/2 cups beer or beef stock
3/4 cup white vinegar
3/4 cup water
1/4 cup worcestershire

Day before, coat the meat with thec worcestershire, then rub with
2/3 of the rub mix, put in plastic and refrigerate overnight.. Next
day prepare cooker to 200-220 degrees, let meat sit at room temp.
30 minutes. put meat in cooker fat side up, cook 1-12 hour per
pound until internal temp. of about 170 degrees. remove meat from
cooker and let sit 15 minutes.


Owensboro Black Sauce

1 cup Worcestershire sauce
1 cup white vinegar
2 Tbsp brown sugar
2 Tbsp fresh lemon juice
! Tbsp plus 1 tsp fresh ground black pepper
2 garlic cloves, minced
1/2 tsp ground allspice

Combine all ingredients. Heat in
sauce pan over medium heat simmer 10 minute, serve hot or room temp.
Serve on meat if you like.

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