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 ...
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