2 Smoked Lamb Slaw Sliders on baking paper on a wood table with sauce on the left.

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Smoked Lamb Slaw Sliders
A Lambert Produce Recipe

Smoked Lamb Slaw Sliders Recipe

2 Smoked Lamb Slaw Sliders on baking paper on a wood table with sauce on the left.

Please the whole family with these delicious sliders topped with slow cooked lamb and crunchy apple slaw.

Prep

Cooking

Serves

Ingredients

  • lamb shoulder
  • Thomy mustard
  • roast lamb seasoning
  • Wombok cabbage
  • green apple
  • carrot
  • red onion
  • greek yoghurt
  • mayonnaise
  • apple cider vinegar
  • lumberjack mesquite pellets
  • apple juice
  • butter

Method

Lamb

1. Apply 2 teaspoons of mustard to the lamb shoulder; this will act as a binder for the seasoning.

2. Give the lamb a generous seasoning with roast lamb seasoning.

3. Insert the temperature probe into the thickest part of the meat and smoke at 110°C until you reach an internal temperature of 76°C.

4. Spritz with apple cider vinegar every hour or so to keep the meat moist.

5. Once it has hit 76°C, place the meat into an alfoil tray with some butter, a splash of apple juice, and another liberal sprinkle of the lamb seasoning.

6. Cover with foil and cook low and slow at 110°C until you reach an internal temperature of 100-105°C, depending on tenderness.

7. Rest for 30 minutes to an hour, and it should just fall apart. This will take roughly 8-10 hours from start to finish, so make sure you give yourself plenty of time to nail this one!

Coleslaw

1. Shred the wombok cabbage, grate the carrot, finely chop the onion, and slice the apples, then add to a large bowl.

2. In a separate bowl, mix Greek yoghurt, mayonnaise, and a splash of apple cider vinegar to taste. Mix well and drizzle over the wombok and other ingredients, then combine well. Serve on wraps or sliders.