Yield: 12 servings. 12 lb. lamb shoulder, bone-in 1 qt. onions, chopped 1⁄4 cup garlic, chopped 1⁄3 cup hickory barbecue spice blend 2 cups apple cider 2 cups reserved lamb juices 1⁄2 cup maple syrup 2 cups hickory barbecue sauce 12 hamburger buns, seeded, toasted, or 3” cornbread squares, split 3 cups sweet creamy coleslaw Spread onions and garlic in an even layer in roasting pan. Place lamb shoulder on top of onion-garlic layer; pat spice blend onto ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.