History
Western Kentucky's barbecue tradition centres on mutton rather than pork, a distinction that goes back to 19th-century immigrant farmers in the Owensboro region who raised sheep for wool and ate the older mutton at community gatherings. The smoked mutton is served chopped or sliced with a thin vinegar-and-black-pepper dipping sauce. The dish is most reliably found west in Owensboro at Moonlite Bar-B-Q and Old Hickory; in Louisville the tradition is now rare on regular menus. The Owensboro Bar-B-Q Festival celebrates mutton each May.
Make it at home
Ingredients
- 1.5kg bone-in mutton shoulder
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 1 tbsp paprika
- 1 tsp garlic powder
- Hickory wood chips, soaked
- For the dip: 250ml cider vinegar
- 250ml water
- 60ml Worcestershire
- 2 tbsp brown sugar
- 1 tbsp black pepper
- 1 tsp kosher salt
- 1/2 tsp cayenne
Method
- Combine salt, pepper, paprika and garlic powder. Rub all over the mutton shoulder. Refrigerate uncovered overnight.
- Heat smoker to 110C. Add hickory wood chips throughout.
- Place the mutton on the smoker. Smoke for 6 to 8 hours, until internal temperature reaches 90C and the meat pulls easily.
- While the mutton smokes, simmer all dip ingredients in a saucepan for 10 minutes. Let cool.
- Rest the smoked mutton 30 minutes loosely tented in foil.
- Chop or slice thin. Serve with the warm vinegar-and-pepper dip and white bread.
Tip from the editors. Real western Kentucky mutton is older sheep, not young lamb; the flavour is gamier and richer. Use bone-in shoulder and don't rush the smoke.
Where to eat bbq mutton
BBQ Mutton in Louisville
Featured by TableJourney as a signature dish of Louisville. See the Louisville signature dishes guide for the canonical version.
More cities are in research. Want bbq mutton covered somewhere specific? Tell us where you want to eat.