PULLED LAMB SLIDERS PULLED LAMB SLIDERS
Prep 6 hours
Total 6 hours
Serves
US | Metric

PULLED LAMB SLIDERS

The Most Complex flavoured Pulled Lamb Slider with THE SPICE ANGEL SPICE RUB

This dish is dedicated to my "SECRET" THE SPICE ANGEL SPICE RUB.... Based on the traditions of Southern (Anericas) BBQ, combined with the Spice and Meat (Traditional) Combinations from India. When Made on the BBQ, the result is the most moist and succulent Pulled Lamb Sliders that you'll ever make!

Ingredients
SLOW COOKED PULLED LAMB
  • 1.75 kg of whole Leg of Lamb, bone on
  • 10 pods of garlic, crushed into large chunks
  • 3 tbsps (Tablespoons) Olive Oil
  • 45 g (or as desired) THE SPICE ANGEL Spice Rub
  • 100 ml Apple juice
  • 100 ml Water (Or Stock)
  • 3 kg CHARCOAL (If Using the Charcoal BBQ)
NO MAYO SLAW
  • ¼ Red Cabbage, thinly sliced
  • ¼ Cabbage, thinly sliced
  • 1 large Carrot (Julienned or Grated)
  • 2 tbsps Vinegar
  • 3 tsps Salt
  • 700 g Greek Yogurt
  • ½ tsp crushed pepper
  • Salt to taste
  • 1 Chopped Chilli
  • 2 tbsps Chopped Coriander

SLOW COOKED PULLED LAMB

  • Trim the excess fat from the leg of lamb
  • Make deep holes in the leg evenly all across, stuff a Garlic chunk into each of these holes
  • Apply the oil evenly all over the lamb
  • Rub THE SPICE ANGEL SPICE RUB all across the leg of lamb

COOKING IN THE OVEN-

  1. Place the lamb in a tray, and pour the juice and water (or stock) around it
  2. Cover the tray completely with a foil and cook at 150 Degrees (Fan forced) for four Hours
  3. After 4 hours, the lamb is ready, alternately, check the internal temperature using a digital Thermometer, an internal temperature close to 100 Degree centigrade shows that the lamb is fully cooked
  4. Take out the lamb from the Oven and skim out the excess oil and most of the liquid (Use it as sauce later)
  5. Crank up the Oven to 230 Degrees, and heat it up
  6. Place the lamb back into the oven (Without any foil covering) and allow a bark to be formed (about 10-12 mins)

FOR THE CHARCOAL BBQ

  1. Light some coals and place them on one side of the BBQ
  2. Place the Leg of Lamb on a grill, on the other side of the BBQ, on an indirect heat (NOT ABOVE THE COALS)
  3. Allow the Leg of lamb to smoke for 2 hours, until a dark brown ‘Bark’ has formed on it
  4. Place the lamb in a tray, and pour the juice water mixture around it
  5. Top up some more coals in the BBQ
  6. Cover the tray completely with a foil and cook over indirect heat for 4 hours
  7. Check the coals periodically, add a little more coal if the fire is dying down DO NOT LET THE TEMPRATURE EXCEED 200 Degree Centigrade
  8. After 4 hours, check the internal temperature using a digital Thermometer, an internal temperature close to 100 Degree centigrade shows that the lamb is cooked


NO MAYO SLAW

  1. Mix the cabbages and the carrot and add the vinegar and salt to it
  2. Keep the veggies aside and let them wilt and lose moisture
  3. Squeeze the excess liquid out and keep the cabbage carrot mix aside
  4. Add the Yogurt, pepper, chilli and coriander to the slaw
  5. Season with more salt if needed and the pepper


ASSEMBLE THE PULLED LAMB, THE SLAW AND THE QUICKLE ON A (WOOD FIRED OVEN) BUN & ENJOY THE SLIDERS

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