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Recipe Provided By
"The Food In My Beard"Prep Time
30 min
Cook Time
4 hrs
Total Time
4 hrs 30 min
Servings
10 sandwiches
Ingredients
Lamb
- 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
Slaw
- 1/2 head cabbage
- 20 mint leaves
- 2 tablespoons cider vinegar
- 2 tablespoons mayonnaise
- Salt and pepper, to taste
- Buns
Directions
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
