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BBQ Lamb Sandwich
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Pulled BBQ Lamb Sandwiches

Pulled lamb cooked over an open fire for 3 hours and served on a bun with mint and cabbage slaw.
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Main Course
Cuisine: American, Southern
Servings: 10 sandwiches

Ingredients

Lamb

  • 3-5 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.