Kentucky Barbeque

This is not pork-related, but it is barbeque, which makes it relevant in my book. Last week I broke my August inventory draw-down rule. Winn Dixie has "lamb shoulder chops" on sale. I summoned the butcher and talked him into selling me a whole front quarter (~8 lb) at the sale price.

I love lamb, but rarely buy it. I understand that it is available and more reasonable if you live somewhere with a large Jewish or Muslim community. New Orleans is heavily Catholic and awash in seafood. (I can get 12-16 count shrimp for $3.75/lb.) Lamb is just fairly uncommon in the groceries here and what they do have commands a premium. I always give lamb the Mediterranean treatment, with garlic, rosemary, and red wine.

I know that in Kentucky, barbeque means lamb. I have been wanting to try it for sometime. I am planning to barbeque the front quarter early this fall using an Owensboro-style baste:

Owensboro Barbeque Lamb Baste

1 C White Vinegar

1 C Water

1 C Amber Beer

1/4 Tabasco Worchestershire Sauce

2 TBS Granulated Garlic

1 TBS Dark Brown Sugar

1 TBS Kosher Salt

1 tsp Black Pepper

1 tsp Rosemary

1/2 tsp Crushed Red Pepper

I will season the shoulder with a complimentary rub and barbeque the shoulder at 250 degrees for 6-8 hours, mopping with the baste hourly.

I can't wait!

David