Here's an article about mutton (which I like very much in stews) which
mentions the famous BBQ mutton at the Moon-Lite in Owensboro, KY.

http://www.nytimes.com/2006/03/29/di... 070&emc=eta1

What cut of mutton (sheep or goat) has enough fat to stand up to low
and slow BBQ without drying out? I love the cabrito asado in Mexico,
but my own experiments with goat have usually come out too dry.

Thanks