Pulled pork, pulled chicken, hell even pulled jackfruit has made its way onto my plate over the years. Pulled lamb, however, is totally new for me, but I had braised leftover lamb in my fridge in need of use. The most time consuming part of this recipe was me vacillating between tacos or sandwiches. Standing in front of the fridge till it beeped at me, I finally grabbed the last of my homemade bbq sauce, the braised lamb, and got busy.
2 cups braised lamb, shredded
1 cup bbq sauce
Hamburger or sandwich buns of choice
2 tbsp of Dill Pickle Slaw, recipe follows
1 cup cabbage, finely shredded
1 dill pickle, diced
Salt and pepper to taste
1 tbsp Ranch dressing, or to taste
Over med high flame in a med sized skillet add the shredded lamb and bbq sauce. Simmer, stirring occasionally, until bbq sauce has reduced to your preference.
Meanwhile, mix the cabbage, dill pickle, and ranch dressing together in a prep bowl until well combined. Salt and pepper. Taste and adjust seasonings, as needed. Set aside.
Toast buns. Layer some of the slaw on the bottom bun, top with the bbq lamb, more slaw, if desired and finish with the top bun. Serve immediately.