½cupbeef broth or stock - can also use chicken stock
6garlic cloves, minced
1 ½tablespoonsdried rosemary
¼cupbalsamic vinegar - look for organic if on a whole30
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.
nutrition info is approx 4-ounces of pulled lamb with 1/2 TBSP of chipotle mayo. nutrition info does not include optional rolls or extra garnishes.