Juicy, tender lamb shoulder made in the slow-cooker makes for one juicy and tender Pulled Lamb Sandwich with a generous schemer of Chipotle Mayo for an added level of flavor!
Pulled Lamb Sandwich with Chipotle Mayo
This pulled lamb is seriously so juicy and tender, and most importantly flavorful. When you want a break from pulled pork or shredded chicken, try slow-cooking a lamb shoulder instead.
I don’t share too many sandwich recipes on here, but this one is a must! With a generous schemer of homemade Chipotle Mayo, and it adds a layer of flavor with a zesty kick.
I love to make a sandwich with this pulled lamb using a brioche bun or baguette (toasted) with spicy arugula. It’s seriously so easy, but sounds like an elevated sandwich.
If you’re forgoing bread, you can absolutely enjoy this pulled lamb without a bun or bread. You do you.
How to make pulled lamb in the slow-cooker
Anytime you’re making a shredded meat in the slow-cooker (crockpot), it’s pretty much a guaranteed win. You simply set it and forget it.
You can use bone-in or boneless lamb shoulder for this recipe. If we were making pulled pork, I’d suggest a bone-in cut, but for lamb either will work. Lamb has a higher fat content so while bone-in adds extra flavor, boneless lamb shoulder is already extremely flavorful as-is.
Beyond that, you simply add your lamb shoulder with spices, broth and balsamic vinegar; cook low and slow. Shred and serve. If you’ve ever made anything at all in the slow-cooker, you can make this lamb.
How to serve this lamb dish
- This pulled lamb with chipotle mayo is tasty in a sandwich and perfect for serving to tailgate or homegate when you’re watching football or hockey. Throw it in the crockpot, and then let everyone help themselves when it’s go time.
- If you’re usually intimidated by a lamb roast, this is a fail-proof way to enjoy it over the holidays; for Easter you can serve on a platter with a side of my lemon roasted potatoes and a salad.
- For the Christmas season, this would make a great slider appetizer or again served on a family-style platter with parmesan roasted asparagus and risotto.
As-is, this pulled lamb is very low in carbs (keto), and whole30 compliant as long as you use organic balsamic vinegar (free of sulfites). The chipotle mayo is also dairy-free and whole30/keto as long as you either make your own mayo or use a compliant brand like this one.
Looking for other easy recipes using lamb? Make a batch of gyro meatballs or cumin-rubbed lamb kebabs.
Pulled Lamb Sandwich with Chipotle Mayo
- ½ cup mayonnaise
- 1 chipotle in adobo sauce, finely chopped
- 1 teaspoon adobo sauce
- 3- lb lamb shoulder roast, boneless
- ½ cup beef broth or stock - can also use chicken stock
- 6 garlic cloves, minced
- 1 ½ tablespoons dried rosemary
- ¼ cup balsamic vinegar - look for organic if on a whole30
- 1 tablespoon mustard powder
- 1 teaspoon Kosher salt
- ½ teaspoon black pepper
- For serving: rolls of choice - if using, arugula, microgreens or shredded lettuce, chipotle mayo
- To a small bowl, combine mayonnaise with chopped chipotle pepper and 1 teaspoon of adobo sauce. Mix well to combine. Set aside. can also be made in advance and stored in the refrigerator 2-3 days in advance, if needed.
- To a slow-cooker, add boneless lamb shoulder, broth, garlic, balsamic vinegar and dried spices. Cover and cook on low for 6-7 hours, until fork tender.
- Once tender, transfer the lamb to a cutting board or plate. Using 2 forks or a pair of tongs, shred lamb shoulder. Drain the fat from the juices in the slow cooker, and add shredded lamb shoulder back to slow-cooker. Stir to combine and allow shredded lamb to absorb liquid.
- To assemble each sandwich: spread a generous dollop of Chipotle Mayonnaise to a toasted bun, if using. Top with handful a handful of arugula, and shredded lamb. Schemer with more mayonnaise if desired and dig in.
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