Pulled Lamb on a Bun


Make as much as you need

Ready In:

20 min

Good For:

Lunch, Dinner


About this Recipe

By: Kirsten Home

Making an easy, delicious meal from leftovers is one of my favourite things.

You can adjust the recipe to suit your own needs, add items or leave items out depending on what you have in our fridge.


  • Left over lamb
  • Fresh buns, bread or pita
  • 1 Fresh egg
  • 1 tsp mustard 
  • Half tsp salt
  • Half tsp dried corriander leaves
  • 1 tsp chipotle spice
  • 1 Tbs Apple Cider vinegar
  • 1 clove garlic
  • 250ml sunflower oil
  • SLAW
    Thinly slice or grate 
  • Green & Red cabbage
  • beetroot
  • carrots
  • fresh parsley
  • fresh corriander

Step by Step Instructions

Step 1

To make the mayo – at the ingredients in the order listed (oil last) to a mixing jar that your hand blender can fit into.
Gently lower the hand blender to the bottom of the jar – turn the blender on and slowly lift it up through the oil.  As you lift the ingredients will emulsify.

Step 2

Mix some mayo through your rainbow slaw. I like to add a small amount to the slaw just so it holds together nicely, and then spread a generout dollop of mayo on the roll.

Step 3

If you are using buns or fresh bread, butter and toast till golden on one side.

Step 4

Add slaw & pulled lamb to your bun.
Sprinkle with pomegranate or cheese, relax and enjoy with some ice cold Amir.