The Wholesome Cook Martyna Angell used this 48 Hour Pulled Lamb Shoulder recipe and a variation of the slaw to make the sliders. Brasserie Bread’s brioche buns were perfect for this, but if you can’t get those, any small dinner rolls would do.
48-Hour Pulled Lamb Shoulder
This 48 hour slow food recipe is a set and forget kind of dish, apart from maybe the last 15 minutes of “pulling” and prepping. Use organic lamb and cornchips if you can. Cooked shredded meat can be stored in the fridge for 3-4 days and frozen in portions for 2 months.It is recommended to start this recipe 2 days ahead for the flavours to develop, but not necessary. If stuck for time, allow for 2-8 hours for the dry rub to infuse.
- 1.5kg (3lb) lamb shoulder, boneless, preferably organic
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 2 tsp dried mint
- 1 tsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp all spice
- 1 cup Arrabiata pasta sauce (I use Barilla)
- 1 cup beer
-48 hours before serving:
- Wash the lamb shoulder thoroughly and pat dry with paper towels.
- Mix all the spices in a small bowl and sprinkle evenly all over the lamb.
- Rub the spice mix well into the meat, top and bottom. Place on a large plate and cover with cling film.
- Pierce a couple of holes in the film for the meat to be able to breathe, store on the bottom shelf of the fridge.
- Preheat oven to 180C (160C fan-forced, 350F, gas mark 4).
To prepare the 48 Hour Lamb:
- Line a roasting tray with baking paper.
- Mix Arrabiata sauce with beer. Place lamb shoulder flat on the paper and pour over the sauce.
- Cover the dish with foil and cook for for 3-4 hours, checking the meat halfway through and adding some water if necessary. When ready, remove from oven and shred or "pull" the meat apart with a fork.
- Transfer to an airtight container but allow to cool to room temperature before placing the lid (store in the fridge if not using straight away).
For the slaw,
Recipe by Martyna Angell from The Wholesome Cook (www.wholesome-cook.com)