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lamb slider with red cabbage and mustard sauce

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.
5 from 4 votes
Prep Time 1 day
Cook Time 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
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