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1
Generously season the mutton with about 1 tablespoon each of salt and pepper.
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2
Set aside.
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3
Make the basting sauce:
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4
Combine the vinegar, Worcestershire sauce, salt, lemon juice, and pepper with 1 1/2 cups water in a nonreactive saucepan and bring to a boil over high heat.
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5
Make the dipping sauce:
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6
Combine the Worcestershire sauce, vinegar, lemon juice, brown sugar, pepper, coarse and onion salts, garlic powder, MSG, if using, allspice, and 2 cups water in a large nonreactive saucepan, bring to a boil over high heat, and cook until richly flavored and slightly reduced, about 5 minutes.
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7
Transfer the sauce to a nonreactive serving bowl to cool.
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8
Set up the grill for indirect grilling and preheat to medium-low.
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9
If using a charcoal grill, preheat it to medium, then toss 1 cup of the wood chips or chunks on the coals.
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10
If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium.
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11
When ready to cook, place the mutton, fat side up, in the center of the hot grate, over the drip pan and away from the heat, and cover the grill.
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12
Cook the mutton until it is fall-off-the-bone tender, 4 to 6 hours.
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13
To test for doneness, insert an instant-read meat thermometer into the thickest part of the mutton but not touching the bone: The internal temperature should be about 190 degrees F. Baste the mutton with the basting sauce every half hour.
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14
If the mutton starts to burn, cover it loosely with aluminum foil.
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15
If using a charcoal grill, every hour you'll need to add 12 fresh coals and 1/2 cup of the wood chips or chunks to each side.
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16
Transfer the grilled mutton to a cutting board and let it rest for 5 minutes.
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17
Slice the mutton thinly across the grain or finely chop it with a cleaver.
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18
Spoon half of the dipping sauce over the meat.
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19
Serve the mutton on toasted or grilled hamburger buns or slices of white bread or all by itself, passing the remaining dipping sauce on the side.
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20
Variation: You can substitute a 5- pound leg of lamb for the mutton.
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21
The cooking time will be closer to 4 hours.
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22
To test for doneness, insert an instant-read meat thermometer into the thickest part of the leg but not touching the bone: The internal temperature should be about 190 degrees F.
