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Smoked Pulled Lamb Sliders

Smoked Lamb Sliders

Slowly smoked lamb shoulder pulled and then turned into a savory and delicious sandwich.
Course Entree
Cuisine barbecue, bbq
Keyword lamb sliders, pulled lamb
Prep Time 15 minutes
Cook Time 8 hours
Resting Time 30 minutes
Total Time 8 hours 45 minutes
Servings 6 servings
Calories 361kcal
Cost $25.00


To Smoke the Lamb Shoulder:

  • 4-5 lb boneless lamb shoulder or 6-7 lb bone-in lamb shoulder
  • ¼ cup olive oil
  • ¼ cup beef rub The beef rub is equal parts kosher salt, granulated garlic, and coarse black pepper.
  • 10 ounces spritz

For the Spritz:

  • 4 ounces Worcestershire sauce
  • 6 ounces apple cider vinegar

Rosemary Aioli

  • 1 cup mayonnaise
  • 1 clove minced garlic
  • ½ tablespoon finely chopped fresh rosemary
  • 2 tablespoons freshly squeezed lemon juice About ½ a lemon.


  • Preheat smoker to 250 degrees Fahrenheit, we use oak wood for lamb. Add a water bath for moisture in the smoker.
  • Trim excess fat off of the lamb. Coat with olive oil and dry rub. Place lamb on smoker uncovered for 90 minutes.
  • After 90 minutes of smoking begin spritzing with a spray bottle every 30 minutes until the internal temperature of the lamb shoulder is 165 degrees. This could take anywhere from 4 to 6 hours.
  • At 165 degrees place the lamb shoulder in a foil pan, with the rest of the spritz liquid and then cover tightly with foil.
  • Place back into smoker until the internal temperature of the lamb reads 200 – 205 degrees F, or your meat thermometer goes into the lamb like soft butter. This will take roughly 2-3 more hours (but remember, cook to temperature not time).
  • Remove from smoker and let rest for 30 minutes, it is best to place into a cooler (that does NOT have ice) for an hour allowing the meat to rest and the liquified fat to redistribute within the meat.
  • Pull lamb and serve with slaw, rosemary aioli and your favorite bun, we go brioche for the bun.

Easy Rosemary Aioli

  • Combine all ingredients in a small bowl and stir to incorporate.



After pulling we make the sliders. We strongly encourage a brioche bun for the buttery soft flavor. But any bun you like will do.
You may hear that mint and lamb are a thing….but frankly I am not a mint fan with my lamb, so we use a simple rosemary aioli with a little garlic. For the aioli, we simply take a cup of mayo, add one finely diced garlic clove, and add ½ tablespoon of finely diced fresh rosemary, and then squeeze a little lemon in there. That easy.
Want a variation for the topping? Try our jalapeno chimichurri.
Then add a simple coleslaw. Either buy a premade mix, or try your own homemade version.
Chef's Tip: If you don't have a sharp knife, mince the garlic using a fine mesh grader.


Calories: 361kcal | Carbohydrates: 6g | Protein: 38g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 122mg | Sodium: 319mg | Potassium: 739mg | Fiber: 1g | Sugar: 2g | Vitamin A: 92IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 5mg