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Disclosure: True Aussie Lamb sponsored this post. Opinions are my own.

You could throw a traditional party with wings and dips, but would it be memorable? Would it leave people talking about how your food is the bombdiggity?

Don’t just have a party. Own it. Serve something new, like these smoked pulled Aussie lamb sliders.

lamb slider with red cabbage and mustard sauce

In 2017, I attended an Aussie Meat Up event where I learned how to butcher an entire lamb. Together, with a handful of some of America’s amazing executive chefs, we prepared a variety of dishes cooking nose to tail.

World Food Champion, George Shore from Pitmaker BBQ smoked up his lamb on the Big Green Egg; while I grilled up some lamb burgers with my TeamMate.

table of butchered lamb cuts

For today’s pulled lamb sliders recipe, you can use leg of lamb or lamb shoulder. Both come from the upper part of the leg. Leg of lamb is cut from the hind legs, while the shoulder is cut from the front legs. The shoulder is a little more fatty, so it’s more forgiving. Work with what your local store carries. I grab my Aussie lamb from Costco.

The rub for this is super simple and is made up of ingredients you probably already have in the pantry. Trim the excess fat from the outside of the meat. Rub it down, and refrigerate it overnight for a dry brine. Then, smoke it in a pan of onions and beer. I chose an Aussie ale to stick with the theme.

After an hour, mop those juices all over the smoked lamb, and continue mopping every 30 minutes. To make sure the lamb is nice and tender, cover it with foil to finish cooking it.

brushing a smoked lamb with a BBQ mop in a pan

When it’s time to party, pull the lamb and start building your sliders on toasted buns. Top the meat with those beer braised onions. Add a little red cabbage for color, and then finish with a Carolina style mustard BBQ sauce for added tang.

an open face lamb sandwich with red cabbage and mustard sauce
5 from 4 votes

Smoked Pulled Aussie Lamb Sliders with Carolina Barbecue Sauce

Own your party by serving smoked pulled lamb sliders with beer-braised onions and Carolina mustard BBQ sauce.
Prep Time: 1 day
Cook Time: 2 hours 45 minutes
Total Time: 1 day 2 hours 45 minutes
Servings: 16 sliders


  • 5 lbs Aussie boneless leg of lamb or shoulder
  • 1 tbsp kosher salt
  • 1 tbsp dark brown sugar
  • 2 tsps black pepper
  • 1 tsp garlic powder
  • 1 tsp dry mustard
  • 1 tsp cumin
  • 1 sweet onion, sliced
  • 1/2 bottle beer
  • 16 slider buns, toasted
  • red cabbage, shredded
  • Carolina mustard BBQ sauce


  • Trim the excess fat from the lamb. Combine the salt, brown sugar, pepper, garlic powder, dry mustard and cumin. Rub all over the lamb. Refrigerate overnight.
  • The next day, heat the grill to 300F with an indirect heat zone.
  • Place the onions in a disposable aluminum pan. Add a half a bottle of beer. Place the lamb on top of the onions. Place on the smoker; close the lid.
  • After the first hour and every 30 minutes after that, mop the lamb with the juices in the pan.
  • In about 2 hours, once the lamb has a mahogany color, cover the pan with foil. Continue cooking, until the internal temperature of the lamb reaches 200F, about 45 minutes.
  • Separate the onions from the pan and reserve. Pull the lamb and toss with the juices.
  • Build your sliders on toasted buns with pulled lamb, braised onions and shredded cabbage. Top with Carolina mustard BBQ sauce.




Calories: 235kcalCarbohydrates: 22gProtein: 20gFat: 6gSaturated Fat: 1gCholesterol: 57mgSodium: 592mgPotassium: 318mgFiber: 1gSugar: 7gVitamin A: 50IUVitamin C: 2.6mgCalcium: 46mgIron: 2.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Did you try this recipe?Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @girlscangrill

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christie vanover standing against wood wall.

Hey BBQ Family

I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and top 10 category finishes. I’m an expert grill reviewer for BBQ Guys, and I have appeared on the Food Network and Ninja Woodfire Grill infomercials. I established this website in 2015 to share my BBQ tips and recipes.

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