PULLED LAMB SLIDERS WITH SMOKED AND SLOW COOKED LEG OF LAMB.... using my signature BBQ DRY RUB

bbq sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: ketchup

Homemade sauce can be lower in sugar and preservatives.

slider buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain buns offer more fiber.

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken is leaner and more affordable.

pickles

🥗Healthier: cucumber slices

💰Cheaper: relish

Cucumber slices provide freshness without added cost.

Trim excess fat from the leg of lamb, keeping the fat for smoking.

Drizzle extra virgin olive oil over the lamb to help the spice rub stick.

Apply a generous amount of spice rub to the lamb for a good bark while smoking.

Prepare the grill for indirect heat cooking.

Place the lamb on the barbecue away from the direct heat source to smoke it for about 2 hours.

While the lamb is smoking, prepare the slaw by slicing 1/4 red cabbage thinly and grating 2 carrots.

For the pickled onions, thinly slice 3 large onions and add to a bowl with 1 cream chili (de-seeded).

Season the onions with 1.5 teaspoons of salt, 1 teaspoon of sugar, zest and juice of 1.5 lemons, and mix well.

For the slaw, combine the cabbage and carrots in a large bowl with 2.5 teaspoons of salt and 2.5 tablespoons of vinegar, mixing thoroughly.

Cover the slaw with a plate and set aside to wilt.

After the lamb has smoked for 2 hours, check for bark formation and continue cooking for 3-4 more hours, adding 300 ml apple juice and 250 ml water to keep it moist.

Cover the lamb with three layers of aluminum foil to create a seal and let it cook in its own juices.

Check the internal temperature of the lamb; it should reach around 100 degrees centigrade for perfection.

Once cooked, shred the lamb and mix with additional sauce to keep it moist.

Assemble the sliders with the pulled lamb and top with pickled onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens