Barbecued Leg of Lamb
In Owensboro, Kentucky, barbecue means mutton. It's slow-cooked over a smoky hickory fire in an old-fashioned pit, just the way the Bosley family been doing it since 1963 at the legendary Moonlite Bar-B-Que Inn. The Moonlite serves 10 tons of mutton a week, and one reason the meat's so popular is the basting sauce, a potent mixture of Worcestershire, vinegar and lemon juice. Since mutton is hard to find. I've retooled the recipe for boneless leg of lamb.
Slideshow:More Amazing Lamb Recipes