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Pulled BBQ Lamb Sandwiches
August 9, 2016

I was out in the wilderness of Idaho on the border of Yellowstone National Park last month. I knew there was a lot of local lamb farms in the area, so on the way up to the cabin I found one and grabbed a beautiful fresh lamb shoulder. I wanted to cook over the fire and knew lamb shoulder would work great low and slow in a dutch oven. I decided to simmer it in some ingredients that would essentially form a BBQ sauce as it cooked. I served it on buns with a crunchy slaw.
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Pulled BBQ Lamb Sandwiches
- Lamb
- 5 pounds lamb sholder cut into 2 inch cubes
- 1 Onion diced
- 3 Carrots diced
- 3 cloves Garlic minced
- 1/4 cup Cider Vinegar
- 28 ounces Canned Crushed Tomato
- 1 cup Bourbon
- 1/4 cup Brown Sugar
- 2 tablespoons Cumin
- 1 tablespoon Chile Powder
- 1 pinch Cinnamon
- 1 teaspoon Oregano
- Salt and Pepper
- Slaw
- 1/2 head Cabbage
- 20 Mint Leaves
- 2 tablespoons Cider Vinegar
- 2 tablespoons Mayo
- Salt and Pepper
- Buns
Instructions
- Cook the onion and carrot with some oil for about 10 minutes.
- Add the garlic and cook 2 minutes.
- Add the lamb and cook 5 minutes. On the hot coals and open fire, I was able to brown the lamb slightly, but don't worry if you can't achieve this, you will get plenty of browned flavor in the end.
- Add the rest of the lamb ingredients and stir to combine. Cover and bake at 300 for 3 hours stirring every hour.
- Meanwhile make the slaw. Slice the cabbage and chop the mint. Add all the ingredients and stir to combine. Set aside until you are ready to use.
- When the lamb is cooked, mash it with a potato masher right in the pot. Serve with the buns and slaw.