Preparation time is 10minutes
Cook time is 4hours
Total time is 4hours 10minutes
Serve is for 8 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
8
- 1teaspoons celery salt
- 2/3 cup brown sugar
- 2teaspoons smoked paprika
- 2teaspoons onion powder
- 1/2teaspoons cayenne pepper
- 1/2teaspoons cracked black pepper
- 2teaspoons sea salt flakes
- 2grams boneless rolled lamb shoulder
- 2tablespoons Woolworths Dijon mustard
- 350grams Woolworths kaleslaw kit
- 1/2 cup bread & butter pickles
Nutrition per serving
462kJ / 110Cal
462 Kilojoules or 110 Calories
5% of daily energy intake*
Protein
1.9grams
Fat
1.2grams
Carbs
22.4grams
Sugars
21.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
The ultimate set-and-forget barbecue recipe. This slow-cooked smoky pulled lamb with crunchy slaw is the perfect combination of textures and flavours.
Instruction tip
Tip:Don’t have a barbecue? Cook this lamb dish in the oven at 160°C fan-forced instead. The low-and-slow cooking process transforms the spices on the lamb into a dark, sweet and rich crust.
Method
Step 1 of 4
Preheat a hooded barbecue on low heat. Combine celery salt, sugar, paprika, onion powder, cayenne pepper, cracked pepper and salt flakes in a small bowl.
Step 2 of 4
Discard string from lamb, then place in a medium foil tray. Using back of a metal spoon, spread mustard all over lamb, then sprinkle with spice mixture.
Step 3 of 4
Place tray in barbecue. Cover with hood. Cook lamb for 4 hours or until lamb has a dark crust and is tender. Remove tray from barbecue and cover with foil. Set aside for 20 minutes to rest.
Step 4 of 4
Meanwhile, prepare slaw according to packet instructions. Remove lamb from tray and shred. Serve with pickles and slaw.
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