Steven Raichlen's Barbecue! Bible

Ole South Barbeque’s Mutton Dip

Adapted from the book KY BBQ by Wes Berry

From Ole South Barbeque in Owensboro, Kentucky, this “dip” does double duty as a basting sauce and serving sauce. Makes more than you probably need, but the stuff becomes addictive.

  • Yield: Makes about 3 quarts

  • 1 quart Worcestershire sauce
  • 1 quart water
  • 1/2 cup distilled white vinegar
  • 1/4 cup fresh lemon juice
  • 1 1/2 pounds tomato paste
  • 1/4 pound dark brown sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper

Step 1: Place the ingredients in a large pot and simmer over medium heat, whisking from time to time, until the tomato paste and sugar are dissolved and the mixture is richly flavored, about 30 minutes.

Step 2: Lower the heat as necessary to obtain a gentle simmer.

Step 3: Use some of this mixture for basting barbecue mutton or lamb as it cooks.

Step 4: Once the lamb is ready, serve bowls of the sauce on the side for dipping.