BBQ Pulled Lamb Hot Cross Bun Sandwich

We're mixing things up this Easter, and taking our traditional slow cooked lamb, lathering it in Texas bbq sauce, topping with creamy coleslaw and sandwiching all of that into a toasted hot cross bun.

6-8 hours cook

Serves 6-8

Ori Goldberg

Ingredients

Slow roast lamb:

2kg lamb shoulder (approx)

1 whole garlic, halved

2brown onions, quartered

2 carrots, roughly chopped

2 celery stalks, roughly chopped

5 tbsp spice mix

300mlchicken stock

handful of you're choice of fresh herbs

Lamb spice mix:

2 tbspsalt

2 tbspblack pepper

1 tsp cinnamon

1 tbspfennel seeds

1/2 tspturmeric power

1 tbspcoriander seeds

1 tspginger powder

To serve:

6 hot cross buns

coleslaw

Texas style bbq sauce

This year, we're going all the way to Texas for our Easter roast! Slow roasted braised lamb shoulder, cooked until falling apart, and taking inspiration from bbq pulled pork, making a festive and seasonal bbq pulled lamb sandwich, with a hot cross bun!

Method

In the morning, or the day before serving, start slow roasting the lamb. In a deep oven dish, add our chopped veggies, followed by the herbs and our lamb. Dress the lamb with olive oil and season liberally with our spice mix.

Wrap the tray of lamb with parchment and foil, and place in a preheated oven at 150°c. Roast low and slow for as long as you can, but 6 hours is the minimum!

Once cooked, any bones should fall right out, and the meat just waiting to be pulled apart. So, take some folks and shred the meat, drizzling on some Texas style bbq sauce (as much or as little as you like!)

Serve the pulled lamb in its roasting tray, and serve with toasted hot cross buns, pickles and creamy coleslaw, and happy Easter!