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Tom Walton's Chipotle Pulled Lamb Shoulder Sliders
























  • 1 lamb shoulder, bone in

  • 1 tbsp fennel seed

  • 2 tsp black pepper corn

  • 1 tsp coriander seed

  • 1 tsp cumin seed

  • 2 tsp smoked paprika

  • 1 clove garlic, crushed

  • 1 tbsp brown sugar or honey

  • 2 chipotle chilis in abado sauce, finely chopped

  • ½ cup apple juice

  • Salt

BBQ sauce

  • 2 chipotle chilis in abado sauce, pureed

  • 1 cup tomato sauce

  • ½ cup agave syrup or brown sugar

  • ½ cup apple cider vinegar

  • 50ml Worcestershire sauce

  • ¼ cup Dijon mustard

Pico de gallo

  • 2 tomatoes, diced

  • 1 small red onion, finely diced

  • ¼ bunch coriander, finely chopped

  • 2 limes

  • 2 tbsp mayonnaise (optional)

  • 6-8 slider buns, cut in half


  • Crush the whole dried spices in a mortar and pestle, then combine with the paprika, crushed garlic, sugar and chipotle chili.

  • Preheat the oven to 180 degrees celcius.

  • Place the lamb in a baking dish and sprinkle with salt, to taste.

  • Rub the marinade into the lamb shoulder.

  • Roast for 30 minutes then add the apple juice and cover with foil.

  • Turn down the heat to 160 degrees celcius and continue to cook for 2 hours or until the lamb is beginning to fall of the bone. Cooking time may vary depending on size of the shoulder.

  • Remove the lamb from the oven and pour of any juices into a pot. Add the BBQ sauce ingredients to the juices and bring to the boil. Turn down and simmer for 10 minutes or until thickened slightly.

  • Combine the tomato, diced onion and chopped coriander and season with salt and pepper.

  • To serve, pull the lamb of the bone and mix with the BBQ sauce. Pile the lamb onto the bottom bun. Top with pico de gallo, a good squeeze of lime and a little mayo if desired.

  • Tip: If time allows, leave the lamb to marinate overnight in the fridge to allow the flavour to soak in.

"Shoulder and neck are perfect for pulled lamb burgers. Marinate in a smokey BBQ sauce, slow cook until falling apart, pull and throw inside a bun!"
compliments of

Nova Scotia lamb meat
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