Mutton is a lamb’s older brother; lambs are less than a year old and are tender, while mutton has a stronger smell and a more intense game flavor. They love mutton in western Kentucky; it’s the traditional meat that’s barbecued there, and I know this because a few years ago I won the Kentucky state mutton championship cooking that very thing. My secret is treat it like a pork butt with an attitude. Note that this ain’t lamb chops: you’ve got to inject the meat and cook it for a while to get it tender. It’s worth it. One tip: Don’t put damn mint jelly on this meat. My Tangy Sweet Sauce is the only way to go.

　　

Ingredients

serves 6

　　1 2 1/2- to 3-pound boneless lamb shoulder

　　8 cups Hog Injection (page 21)

　　1 cup apple juice

　　2 cups Tangy Sweet Sauce (page 23)

　　

Step 1

Place the lamb shoulder in a large aluminum roasting pan. Inject the meat all over with the hog injection, making sure to inject the marinade slowly and carefully and not to make too many holes in the meat. Cover, and let the meat sit in the refrigerator for at least 3 hours or overnight.

　　

Step 2

When you are ready to cook the meat, heat a smoker to 275°F.

　　

Step 3

Place the roasting pan, uncovered, in the smoker and cook for 2 hours. Remove the pan from the smoker and pour in the apple juice. Cover the pan with aluminum foil, put it back in the smoker, and cook for about 2 more hours or until the internal temperature of the shoulder is 175°F.

　　

Step 4

Uncover the pan and let the lamb rest for 10 minutes. Then transfer it to a cutting board and slice. Serve the tangy sweet sauce alongside for dipping.

　　Reprinted with permission from Smokin' with Myron Mixon by Myron Dixon with Kelly Alexander, © 2011 Ballantine Books, an imprint of Random House. Buy the full book from Amazon or Bookshop.