Lamb Shoulder

• 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)

1. Place the lamb shoulder in a large aluminum roasting pan.
2. 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.
3. Cover, and let the meat sit in the refrigerator for at least 3 hours or overnight.
4. When you are ready to cook the meat, heat a smoker to 275F.
5. Place the roasting pan, uncovered, in the smoker and cook for 2 hours.
6. Remove the pan from the smoker and pour in the apple juice.
7. 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 175F.
8. Uncover the pan and let the lamb rest for 10 minutes.
9. Then transfer it to a cutting board and slice.
10. Serve the tangy sweet sauce alongside for dipping.

lamb shoulder, injection, apple juice, sweet sauce

Taken from www.epicurious.com/recipes/food/views/lamb-shoulder-378548 (may not work)