1 4-lb American Lamb shoulder, boned and tied (4 to 6 pounds)
1 teaspoon salt
1 teaspoon pepper
Servings: 8
1. Grill over medium-hot coals using indirect cooking method. Sprinkle lamb with salt and pepper and place on roast rack; position in center of cooking grill directly above drip pan. Cook lamb 2 to 2-1/2 hours or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well.
2. In small bowl, combine barbecue sauce. Stir to blend. Baste lamb with sauce frequently during last 20 minutes of cooking.
3. Cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees. Slice.
1 teaspoon salt
1 teaspoon pepper
Servings: 8
1. Grill over medium-hot coals using indirect cooking method. Sprinkle lamb with salt and pepper and place on roast rack; position in center of cooking grill directly above drip pan. Cook lamb 2 to 2-1/2 hours or until desired degree of doneness: 145ºF for medium-rare, 160ºF for medium or 170ºF for well.
2. In small bowl, combine barbecue sauce. Stir to blend. Baste lamb with sauce frequently during last 20 minutes of cooking.
3. Cover and let stand for 10 minutes. Internal temperature will rise approximately 10 degrees. Slice.
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