Barbeque Lamb

INGREDIENTS

3 lbs lamb shoulder and/or lamb shank (frozen or thawed)
2 teaspoons kosher salt 1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
2 yellow onions, roughly chopped
1 cup water (use 2 cups if meat is frozen)
½ to 1 cup of your favorite barbecue sauce (to taste)

DIRECTIONS

Prep the Crock Pot:

Place lamb shoulder and shank directly into the crock pot. No need to trim or cube—just drop it in.
Sprinkle the meat with salt, pepper, smoked paprika, and garlic powder.
Rough chop the yellow onions and layer them over the meat.
Pour 1 cup of water into the pot. If using frozen meat, increase to 2 cups.

Cover and cook in the crock pot on medium-high for 3–4 hours, or until the lamb is fall-off-the-bone tender.

Shred & Sauce:

Remove and discard the bones.
Save a few spoonfuls of the cooked onions.
Shred the meat and mix with barbecue sauce and a bit of the reserved onion for flavor and texture.

Serve: Pile the shredded lamb onto toasted buns, baked potatoes, or serve on its own with your favorite sides.