Pulled Lamb Burger


Wholegrain Rolls
  • 595 gm    Wholegrain Bread Flour
  • 1.5 tsp      Yeast
  • 400 ml    Water
Cheese - Labne
  • 420 gm   Greek Yoghurt Powder
Pulled Lamb
  • 1.5 kg     Leg Of Lamb
  • 1 cup      BBQ sauce
  • .5 cup    Tomato sauce
  • .25 cup  Vinegar
  • 1 tbs       Worcestershire sauce
  • 2 tbsp    Brown Sugar
  • .5 tsp     Chili Powder
  • pinch    Cloves, ground
  • 200 gm Potato
  • 200 gm Sweet potato
  • 200 gm Parsnip
  • 200 gm Carrots
Caramelised Onion
  • 2           Onions, medium, finely sliced
  • 1 tsp     Brown Sugar


Wholegrain Rolls

Combine ingredients in a bowl. Mix until combined and knead until dough springs back when pressed. (Or place in a bread machine on the dough setting). Allow to rest in a warm place for about an hour. Divide into six. We shaped our rolls into a body with a head...and doubled the recipe.

Cheese - Labne

Following the packet instructions, we made the yoghurt, which we then wrapped in new chux cloths, tied with string, and hung for three days to drain. After we had placed the remaining curds in a bowl, we mixed through finely chopped oregano, parsley and rosemary.

Pulled Lamb

Combine all ingredients except the lamb. Place the lamb in an oven proof dish and pour the marinade all over. Cover the dish and place in the oven.

Cook for about 5hrs at 140 degrees Celcius, fan-forced or until the meat pulls apart easily. (Make sure the lamb is basted with the marinade two or three times during cooking). Continue to pull it apart and stir into the sauce. Keep it warm.


All of these root vegetables are cut into batons of about 10cm and roasted in 2 tbsp olive oil. They are added to the lamb burger with some caramelised onion and spinach.

Caramelised onion

Cook onions in a frying pan over a medium heat. As they begin to brown, add sugar and continue to cook slowly.

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