Barbecued Lamb Shoulder For 50 (pulled Lamb)

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 50
• 14 lbs lamb shoulder
• water
• 2 1/2 tablespoons salt
• 4 teaspoons fresh ground black pepper, divided
• 1 1/4 cups ketchup
• 1 1/4 cups cider vinegar
• 3/4 cup firmly packed brown sugar
• 2 1/2 tablespoons chili powder
• 2 1/2 tablespoons prepared mustard
• 1/2 cup worcestershire sauce
• 2 medium onions, chopped
• hamburger buns or roll, of your choice

Recipe

• 1 trim surface fat from lamb.
• 2 place meat in large dutch oven or stockpot, cover with water and add salt, 2 teaspoons of the pepper and chopped onion.
• 3 cover and simmer for 2 hours, or until meat pulls away from the bone.
• 4 cool meat in broth until it can be handled. drain off broth and save for a different use.
• 5 shred meat. cover. set aside.
• 6 in a large dutch oven or stockpot, combine remaining ingredients. (don't forget the other 2 teaspoons pepper.).
• 7 bring to a boil, add lamb and heat thoroughly.
• 8 adjust seasonings if needed.
• 9 serve with buns or rolls.
• 10 serves 50.