Alabama White Lamb Sliders (Printable)
Tender pulled lamb in tangy Alabama white sauce on soft buns with crisp slaw—pure Southern comfort.
# What's Needed:
→ Lamb Shoulder
01 - 3.3 lbs boneless lamb shoulder
02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp black pepper
05 - 1 tsp smoked paprika
06 - 1 tsp garlic powder
→ Braising Liquid
07 - 1 cup chicken or beef broth
08 - 2 tbsp apple cider vinegar
→ Alabama White Sauce
09 - 3/4 cup mayonnaise
10 - 1/4 cup apple cider vinegar
11 - 1 tbsp prepared horseradish
12 - 1 tbsp lemon juice
13 - 1 tbsp Dijon mustard
14 - 1 tsp sugar
15 - 1/2 tsp cracked black pepper
16 - 1/2 tsp garlic powder
17 - 1/2 tsp onion powder
18 - 1/4 tsp cayenne pepper
19 - Salt to taste
→ Slaw
20 - 2 cups shredded green cabbage
21 - 1/2 cup shredded carrot
22 - 2 tbsp mayonnaise
23 - 2 tsp apple cider vinegar
24 - 1/4 tsp sugar
25 - Salt and pepper to taste
→ Assembly
26 - 8 soft slider buns
27 - 1 tbsp melted butter (optional)
# How to Make It:
01 - Preheat oven to 325°F.
02 - Pat the lamb shoulder dry with paper towels. Rub evenly with olive oil, then season with kosher salt, black pepper, smoked paprika, and garlic powder, coating all sides.
03 - Place the seasoned lamb into a Dutch oven or roasting pan. Pour the broth and apple cider vinegar around the lamb, avoiding pouring directly over the meat. Cover tightly with a lid or aluminum foil.
04 - Roast in the center of the oven for approximately 3 hours, or until the lamb pulls apart easily with a fork and reaches melt-in-your-mouth tenderness.
05 - While the lamb roasts, whisk together mayonnaise, apple cider vinegar, prepared horseradish, lemon juice, Dijon mustard, sugar, cracked black pepper, garlic powder, onion powder, cayenne pepper, and salt in a mixing bowl until completely smooth. Refrigerate until ready to use.
06 - Toss shredded green cabbage and carrot with mayonnaise, apple cider vinegar, sugar, salt, and pepper in a bowl until evenly combined. Refrigerate until serving time.
07 - Remove the lamb from the oven and transfer to a large bowl. Using two forks, shred the meat, discarding any excess fat. Fold in half of the Alabama white sauce, coating the pulled lamb thoroughly.
08 - Lightly toast the slider buns, brushing with melted butter if desired, until golden and warm.
09 - Pile the sauced pulled lamb generously onto the bottom halves of the toasted buns. Top with slaw and an extra drizzle of Alabama white sauce. Cap with the top buns and serve immediately.
# Tips for Success:
01 -
- The white sauce is a revelation, creamy and sharp with horseradish heat that cuts through the richness of lamb like nothing else.
- Pulled lamb feels special enough for a celebration but the oven does almost all the work while you relax.
02 -
- Resist the urge to peek during the braise, every time you lift the lid you let moisture escape and extend the cooking time.
- The white sauce tastes dramatically better after sitting in the fridge for at least an hour, so make it first before anything else.
03 -
- Save the leftover braising liquid, strain it, and use it to reheat the shredded lamb so it never dries out.
- Make double the white sauce because people will want it for dipping fries, drizzling over everything, and possibly eating with a spoon.