10 lbs leg of American lamb, bone removed
1 tbs Cumin
1/2 teas Oregano
1/2 teas Coriander seed
1/2 teas Cinnamon
1/4 teas Chili powder
Salt and pepper
1 12 oz light beer
Salsa verde, pickled red onions, limes, avocado, and corn tortillas for that burger bar
Combine the rub ingredients in a small bowl and rub liberally all over the leg of lamb, being sure to get in between the seams.
Prep your smoker and wood chips for 210 – 225 degrees F. Smoke the lamb for 8 – 10 hours, or until the lamb temperature is between 145 and 160 and the lamb falls apart easily.
When safe to handle, shred the lamb. Arrange in a foil baking pan, pour in the beer, cover with foil and steam over low heat until the fat and cooking liquid have combined and are reduced by half.
Serve with the salsa verde, homemade pickled red onions, lime wedges, avocado, and corn tortillas for a down home barbacoa bar.