August 9, 2016

Pulled BBQ American Lamb Sandwiches


Recipe Provided By
"The Food In My Beard"
Prep Time

30 min

Cook Time

4 hrs

Total Time

4 hrs 30 min


10 sandwiches

Pulled BBQ American Lamb Sandwiche with Mac and Cheese on plate



  • 5 pounds American Lamb shoulder, cut into 2-inch cubes
  • Olive oil, as needed
  • 3 carrots, diced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup bourbon
  • 1/4 cup cider vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons cumin
  • 1 tablespoon chile powder
  • 1 teaspoon oregano
  • 1 pinch cinnamon
  • Salt and pepper, to taste


  • 1/2 head cabbage
  • 20 mint leaves
  • 2 tablespoons cider vinegar
  • 2 tablespoons mayonnaise
  • Salt and pepper, to taste


  • Buns


In an ovenproof pot or Dutch oven, heat oil; cook onion and carrots for about 10 minutes. Add garlic; cook 2 minutes. Add American Lamb; cook 5 minutes. Add tomatoes, bourbon, vinegar, brown sugar, cumin, chile powder, oregano, cinnamon, salt and pepper; stir to combine. Cover; bake at 300°F for 3 hours stirring every hour. 

For the Slaw: Slice cabbage and chop the mint. In a bowl add cabbage, mint, vinegar, mayonnaise, salt and pepper; stir to combine. Set aside until ready for use. 

When the lamb is cooked, mash it with a potato masher right in the pot. Serve with Slaw on buns.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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