Alabama White Lamb Sliders (Printable)
Tangy white sauce pulled lamb on soft buns with crisp slaw—perfect Southern party food.
# What You'll Need:
→ Lamb Shoulder
01 - 3.3 lbs boneless lamb shoulder
02 - 2 tbsp olive oil
03 - 2 tsp kosher salt
04 - 1 tsp black pepper
05 - 1 tsp smoked paprika
06 - 1 tsp garlic powder
→ Braising Liquid
07 - 1 cup chicken or beef broth
08 - 2 tbsp apple cider vinegar
→ Alabama White Sauce
09 - 3/4 cup mayonnaise
10 - 1/4 cup apple cider vinegar
11 - 1 tbsp prepared horseradish
12 - 1 tbsp lemon juice
13 - 1 tbsp Dijon mustard
14 - 1 tsp sugar
15 - 1/2 tsp cracked black pepper
16 - 1/2 tsp garlic powder
17 - 1/2 tsp onion powder
18 - 1/4 tsp cayenne pepper
19 - Salt to taste
→ Slaw
20 - 2 cups shredded green cabbage
21 - 1/2 cup shredded carrot
22 - 2 tbsp mayonnaise
23 - 2 tsp apple cider vinegar
24 - 1/4 tsp sugar
25 - Salt and pepper to taste
→ Assembly
26 - 8 soft slider buns
27 - 1 tbsp melted butter (optional)
# Directions:
01 - Preheat the oven to 325°F.
02 - Pat the lamb shoulder dry with paper towels. Rub evenly with olive oil, then coat with kosher salt, black pepper, smoked paprika, and garlic powder, pressing the seasonings into the meat.
03 - Place the seasoned lamb into a Dutch oven or roasting pan. Pour the broth and apple cider vinegar around the lamb, being careful not to wash off the seasoning. Cover tightly with a lid or aluminum foil.
04 - Roast in the oven for approximately 3 hours, or until the lamb is fork-tender and pulls apart easily with minimal effort.
05 - While the lamb roasts, whisk together the mayonnaise, apple cider vinegar, horseradish, lemon juice, Dijon mustard, sugar, cracked black pepper, garlic powder, onion powder, cayenne pepper, and salt to taste in a mixing bowl until smooth and well combined. Refrigerate until ready to use.
06 - In a separate bowl, toss the shredded cabbage and carrot with mayonnaise, apple cider vinegar, sugar, salt, and pepper until evenly coated. Refrigerate until serving to allow the flavors to meld.
07 - Remove the lamb from the oven and transfer it to a large bowl. Using two forks, shred the meat, discarding any excess fat. Pour half of the Alabama white sauce over the shredded lamb and mix until evenly coated.
08 - Lightly toast the slider buns. Brush with melted butter if desired for added richness.
09 - Pile the sauced pulled lamb generously onto the bottom halves of the toasted buns. Top with the prepared slaw and drizzle with additional Alabama white sauce if desired. Cap with the top buns.
10 - Serve the sliders immediately while the lamb is still warm.
# Cooking Tips:
01 -
- The Alabama white sauce is a creamy, tangy revelation that completely transforms how you think about lamb.
- These sliders are crowd magnets at any party and somehow taste even better when made ahead and reheated.
- Braising the lamb is mostly hands off, leaving you free to mingle, clean, or stare into space while your home fills with incredible aroma.
02 -
- Do not rush the braise by turning up the heat or you will end up with tough, chewy lamb instead of the meltingly tender texture you want.
- Always pour the braising liquid around the lamb and never over the seasoned surface, or you will wash off the spice rub before it has a chance to flavor the meat.
03 -
- Shred the lamb while it is still warm because cold lamb clumps together and resists being pulled apart cleanly.
- Make the white sauce at least an hour ahead so the horseradish and vinegar have time to bloom and the whole thing tastes more cohesive.