Bill Sepe's Lamb Barbecue Sauce

1 c. sugar
3/4 c. dry mustard
2 TBSP & 2 tsp salt
2 TBSP & 2 tsp chili powder
1 pint cider vinegar
2 quarts water
2 quarts ketchup
8 oz. worcestershire sauce
24 dashes tabasco sauce
2 lemon - sliced
8 onions - sliced
1 package garlic (2 bulbs)
2 c. butter

Mix DRY ingredients together in heavy saucepan, then add remainder.
Bring to a boil, then coo, slowly, uncovered, over low heat for 20 minutes, stirring frequently.
Lift out garlic, lemon, and onion slices.
Serve hot over hot slices of roast lamb, or use as-is for basting lamb on barbecue grill.  Baste frequently to keep meat from drying.

Or, the much smaller version:

Mrs. Sepe's Lamburger Barbecue Sauce

2 TBSP sugar
1 1/2 tsp dry mustard
1/8 tsp coarse ground black pepper
1 tsp salt
1 tsp chili powder
2 TBSP cider or wine vinegar
1 c. water
1 c. ketchup or tomato sauce
2 TBSP worcestersire sauce
3-4 dashes Tabasco sauce
1 thick lemon slice
1 medium onion, sliced
1 clove garlic (on toothpick for easy removal)
1/4 c. butter

Mix dy ingredients together in a heavy saucepan.  Stir in vinegar, water, ketchup, then add the rest.  Bring to a boil.  Then cook slowly, uncovered, stirring often, for 20 minutes.

Serve over hot lamburgers or hot sliced roast lamb.

Note:  This recipe may be doubled and kept in covered jars in the refrigerator until needed.  Heat before serving!