lamb sauce

In Western Kentucky the BBQ is mutton, and the sauce is vinegary, spiked with Worcestershire sauce. Here&#039;s a recipe for black BBQ sauce inspired by Moonlite Bar-B-Q Sauce and Dip. This thin tart sauce cuts the rich fat, making it perfect for use as a deeply penetrating baste as the meat cooks or as a finishing sauce.

Sunlite Kentucky Black BBQ Sauce Recipe

water

Worcestershire

distilled vinegar

white pepper

brown sugar

allspice

onion powder

garlic powder

Morton Coarse Kosher Salt

lemon juice

shoulder of mutton or lamb

lamb

Prep the sauce. Mix all of the sauce ingredients in a pot.

Cook the sauce. Simmer the sauce for 10 minutes.

Prep the meat. Prepare a shoulder of mutton or lamb by removing all the surface fat and the tough silver skin hiding under it.

Coat it with a generous layer of Dolly&#039;s Lamb Rub And Paste.

Fire up. Preheat your smoker to about 225°F (107.2°C). If you are using a grill, set it up for 2-zone cooking and get the indirect zone to 225°F (107.2°C).

Cook the meat. Smoke it low and slow as you would a pork shoulder for pulled pork bringing it up to 203°F (95°C). Beware of the stall. It can make the process take hours longer. How long will it take? Depends on how thick your meat is, and whether or not you use the Texas Crutch. But it could take up to 8 hours. Start early and have a faux cambro on hand.

Serve. Cut the meat off the bone in 1/8 to 1/4&quot; (3.2 to 6.4 mm) thick slices and douse with warm sauce just before serving.

Looking for a way to add some delicious flavour to your beef, lamb or poultry dishes? Then check out this red wine jus recipe! It&#039;s simple to make and tastes amazing!This red wine jus is the perfect way to add some extra flavour to your favourite dishes. Made with just a few simple ingredients, it&#039;s an easy and delicious way to enhance your meal. Simply combine red wine, beef stock, onion, garlic and thyme, and let it simmer until reduced. Once it&#039;s finished, you&#039;ll have a rich and flavourful red wine sauce, that is perfect for pouring over your steak or roasted meat.

Red Wine Jus

tsp Butter

Shallot (Finely Chopped)

Garlic (Finely Chopped)

tsp Red Wine Vinegar

200 ml Red Wine

Beef Stock Pot

300 ml Hot Water

Sprig Fresh Thyme

Salt and Black Pepper

Sugar

tbsp Cornflour (mixed

Left over juices from cooked meat

Heat the butter in a frying pan, fry the shallot on low heat for 2 minutes.

Stir

Add the garlic and vinegar, stir for 1 minute.

Wine

Pour in the red wine and sprig of herb, bring to the boil then lower to medium heat allowing the wine to reduce for 5 minutes.

Stock

Now add the beef stock pot and hot water, bring to a boil and simmer for 5 minutes. It can be served with the shallots in; just remove the herb sprig.

Season

Sweeten

Add a pinch of sugar if you like a sweeter sauce

Gloss

For extra creaminess and a glossy sauce add more butter at the end.

Sieve

For a smooth red wine sauce - use a sieve over a jug to remove the onion and herbs.

Flavour

If you have cooked steak or other meat/vegetables in another pan. Add the finished red wine sauce and deglaze the pan picking up all the leftover sediments and juice to add more flavour to the jus.

Thicken

Want a thicker sauce? Thicken the jus using an equal amount of cornflour and water. Bring to the boil and then simmer until at desired thickness.

Optional Extras

https://mediavine-res.cloudinary.com/video/upload/t_original/v1658869565/nf1cofiphb8bl3xeks32.mp4

Looking for a way to add some delicious flavour to your beef, lamb or poultry dishes? Then check out this red wine jus recipe! It's simple to make and tastes amazing!
This red wine jus is the perfect way to add some extra flavour to your favourite dishes.
Made with just a few simple ingredients, it's an easy and delicious way to enhance your meal.
Simply combine red wine, beef stock, onion, garlic and thyme, and let it simmer until reduced.
Once it's finished, you'll have a rich and flavourful red wine sauce, that is perfect for pouring over your steak or roasted meat.

You will thank me and mother nature once you try the fresh mint sauce! There’s simply not a better pairing for lamb, and once you’ve tried this, there will be no going back to mint jelly, or any other condiment for your lamb! Comes together quickly and easily.

Mint Sauce Recipe

sugar

salt

white wine vinegar, champagne vinegar, or sherry vinegar

mint leaves, finely chopped

In a small bowl or little jar, dissolve the sugar and salt in the vinegar.

Add the mint and stir well, or shake the jar vigorously.

Allow the sauce to steep for at least one hour before serving.

This sauce was amazing on my lamb steak! My only complaint is that it's runny. Tonight, I'm going to mix it into some butter to make a compound butter to melt onto the lamb. Definitely easy and delicious!!

Since Cross and Blackwell stopped producing mint sauce, I've been anxious to find a substitute. This recipe is great but needs to steep all day or over night. It took more sugar than I thought. I'm glad to have this recipe as we love lamb.

Reminds me of the mint sauce my dad used to make way back when. Second time using it and it’s perfect! I added a little more sweetness with brown sugar.

I swapped the sugar out and put hot honey drizzled on lamb soooo yummy

Top 3 lamb sauce recipes from across the web

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Sunlite Kentucky Black BBQ Sauce Re...

Red Wine Jus

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Top 3 lamb sauce recipes from across the web

The most viewed lamb sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sunlite Kentucky Black BBQ Sauce Re...

Red Wine Jus

Mint Sauce Recipe

The most viewed lamb sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine