Before last night, I cannot remember the last time I had barbecue.
Pulled Lamb Barbecue:
1 boneless leg of lamb, 3 to 5 lbs
1 bottle of Barbecue Sauce (I used Sweet Baby Ray's)
1 onion, sliced in strips (julienne)
1/2 cup chopped bell peppers
Cook on low for 8 hours. At around 6 hours the meat should be tender enough to pull apart. Use tongs or two
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