Pulled Lamb Burgers


  1. Mix the 2 tbsp of the urfa chilli flakes, Baharat, garlic powder, cinnamon and a pinch of salt together in a mixing bowl and rub all over the lamb. Pop the lamb onto a plate, cover and leave to marinade for 1 hour or overnight in the fridge.
  2. Preheat the oven to 160 fan and get the lamb out of the fridge to come to room temperature. Put the meat into a small casserole so it’s nice and snug and pour over 500 ml of water so it covers the meat by half. To keep it extra juicy, I put a round of baking paper – just cut it to fit the pan like you would when lining a cake tin – over the top of the meat and then add the lid. Place into the oven and cook for 3 ½-4 hours or until the meat pulls apart with a fork. Remove the meat from the pan and place onto a dish. Cover and set to one side to rest for 15 minutes.
  3. Whilst the meat rests, skim the fat off from the juices in the casserole. Add the remaining Urfa chilli flakes to the pan and bring to the boil over a high heat. Reduce to medium and bubble away for 5-10 minutes, stirring occasionally, or until the sauce has reduced by three quarters and is super rich. Add the juice of a lemon and the honey and mix well.
  4. Meanwhile, put the onion into a mixing bowl and add the juice of a lemon and a pinch of salt. Mix well and leave to macerate for 10 minutes, stirring occasionally, until coral pink and the flavour of the onion mellowed.
  5. To make the slaw chuck cabbage, mint, the juice of a lemon, olive oil and a pinch of salt into a bowl and toss together.
  6. Remove the fat and bone from the lamb and pick the meat using two forks. Place onto a serving dish and pour over the reduced sauce. Mix well. Serve immediately with the slaw, pickled onions, mayo and buns at the table.


Serves 6-8

2 tbsp urfa flakes + 1 tsp
2 tsp baharat
2 tsp garlic powder
½ tsp ground cinnamon
1.5kg shoulder of lamb on the bone
3 tsp runny honey
The juice of three lemons
1 red onion, thinly sliced
200g red cabbage, thinly sliced
200g white cabbage, thinly sliced
A handful of roughly chopped mint leaves
2 tbsp olive oil
Mayonnaise to serve
6-8 brioche burger buns

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