Alabama White Sauce Lamb Sliders (Printable Version)

Slow-roasted pulled lamb with tangy Alabama white sauce on soft buns with crisp slaw.

# What You'll Need:

→ Lamb

01 - 3.3 lbs boneless lamb shoulder
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon black pepper
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon garlic powder

→ Braising Liquid

07 - 1 cup chicken or beef broth
08 - 2 tablespoons apple cider vinegar

→ Alabama White Sauce

09 - 3/4 cup mayonnaise
10 - 1/4 cup apple cider vinegar
11 - 1 tablespoon prepared horseradish
12 - 1 tablespoon lemon juice
13 - 1 tablespoon Dijon mustard
14 - 1 teaspoon sugar
15 - 1/2 teaspoon cracked black pepper
16 - 1/2 teaspoon garlic powder
17 - 1/2 teaspoon onion powder
18 - 1/4 teaspoon cayenne pepper
19 - Salt to taste

→ Slaw

20 - 2 cups shredded green cabbage
21 - 1/2 cup shredded carrot
22 - 2 tablespoons mayonnaise
23 - 2 teaspoons apple cider vinegar
24 - 1/4 teaspoon sugar
25 - Salt and pepper to taste

→ Assembly

26 - 8 soft slider buns
27 - 1 tablespoon melted butter (optional)

# How To Make:

01 - Preheat oven to 325°F.
02 - Pat lamb shoulder dry with paper towels. Rub evenly with olive oil, kosher salt, black pepper, smoked paprika, and garlic powder, coating all surfaces.
03 - Place seasoned lamb in a Dutch oven or roasting pan. Pour broth and apple cider vinegar around the lamb, avoiding the top surface. Cover tightly with a lid or aluminum foil.
04 - Roast for approximately 3 hours, until the lamb is fork-tender and pulls apart easily with minimal effort.
05 - While the lamb roasts, whisk together mayonnaise, apple cider vinegar, prepared horseradish, lemon juice, Dijon mustard, sugar, cracked black pepper, garlic powder, onion powder, cayenne pepper, and salt in a mixing bowl until smooth and well combined. Refrigerate until ready to use.
06 - Toss shredded green cabbage, shredded carrot, mayonnaise, apple cider vinegar, sugar, salt, and pepper together in a bowl until evenly coated. Refrigerate until serving time.
07 - Remove lamb from the oven and transfer to a large bowl. Shred using two forks, discarding any excess fat. Fold in half of the Alabama white sauce to coat the lamb evenly.
08 - Toast slider buns lightly, brushing with melted butter if desired.
09 - Pile the sauced pulled lamb onto the bottom halves of the toasted buns. Top with slaw and an extra drizzle of Alabama white sauce if desired. Cap with top buns and serve immediately.

# Expert Tips:

01 -
  • The white sauce creates this incredible creamytangy contrast that keeps everyone coming back for seconds
  • Lamb shoulder naturally braises into something meltingly tender that practically falls apart on its own
  • These sliders disappear faster than anything else at parties, and people actually remember them
02 -
  • Don't rush the initial seasoning rub—getting those spices into every nook and crevice makes the difference between good and incredible
  • The white sauce needs at least 30 minutes in the fridge for all those flavors to really come together and mellow out
  • Let the lamb rest for 10 minutes before shredding, or all those juices will end up on your cutting board instead of in the meat
03 -
  • Add a splash of the cooking liquid back into the shredded meat if it seems dry—that liquid is liquid gold
  • Pile the slaw high and let it spill out a bit—these are sliders, they're supposed to be gloriously messy

Go Back