Alabama White Sauce Lamb Sliders (Printable)

Slow-cooked pulled lamb in tangy Alabama white sauce on soft buns with crisp slaw—Southern comfort food at its finest.

# What You'll Need:

→ Lamb Shoulder

01 - 3.3 lbs boneless lamb shoulder
02 - 2 tablespoons olive oil
03 - 2 teaspoons kosher salt
04 - 1 teaspoon black pepper
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon garlic powder

→ Braising Liquid

07 - 1 cup chicken or beef broth
08 - 2 tablespoons apple cider vinegar

→ Alabama White Sauce

09 - 3/4 cup mayonnaise
10 - 1/4 cup apple cider vinegar
11 - 1 tablespoon prepared horseradish
12 - 1 tablespoon lemon juice
13 - 1 tablespoon Dijon mustard
14 - 1 teaspoon sugar
15 - 1/2 teaspoon cracked black pepper
16 - 1/2 teaspoon garlic powder
17 - 1/2 teaspoon onion powder
18 - 1/4 teaspoon cayenne pepper
19 - Salt to taste

→ Slaw

20 - 2 cups shredded green cabbage
21 - 1/2 cup shredded carrot
22 - 2 tablespoons mayonnaise
23 - 2 teaspoons apple cider vinegar
24 - 1/4 teaspoon sugar
25 - Salt and pepper to taste

→ Assembly

26 - 8 soft slider buns
27 - 1 tablespoon melted butter (optional)

# How to Make It:

01 - Preheat oven to 325°F.
02 - Pat the lamb shoulder dry with paper towels. Rub evenly with olive oil, kosher salt, black pepper, smoked paprika, and garlic powder, ensuring full coverage on all sides.
03 - Place the seasoned lamb in a Dutch oven or roasting pan. Pour the broth and apple cider vinegar around the lamb—avoid pouring directly over the meat to keep the seasoning intact. Cover tightly with a lid or aluminum foil.
04 - Roast for approximately 3 hours, or until the lamb is fork-tender and pulls apart easily with minimal effort.
05 - While the lamb roasts, whisk together mayonnaise, apple cider vinegar, prepared horseradish, lemon juice, Dijon mustard, sugar, cracked black pepper, garlic powder, onion powder, cayenne pepper, and salt in a mixing bowl until completely smooth. Refrigerate until ready to use.
06 - In a separate bowl, toss shredded cabbage and carrot with mayonnaise, apple cider vinegar, sugar, salt, and pepper until evenly coated. Refrigerate until serving to allow flavors to meld.
07 - Remove the lamb from the oven and transfer to a large bowl. Using two forks, shred the meat, discarding any excess fat. Fold in half of the Alabama white sauce, coating the pulled lamb thoroughly.
08 - Lightly toast the slider buns. Brush with melted butter if desired for added richness.
09 - Pile the sauced pulled lamb generously onto the bottom halves of the toasted buns. Top with slaw and an extra drizzle of Alabama white sauce. Cap with the top buns and serve immediately.

# Expert Suggestions:

01 -
  • The white sauce cuts through lambs natural richness creating this impossible balance of creamy and tangy
  • These sliders disappear faster than any party food Ive ever made, people always ask for the recipe
  • Most of the cooking happens hands-off in the oven, leaving you free to actually enjoy your gathering
02 -
  • I learned the hard way that adding the braising liquid directly over the lamb washes off your spice rub, always pour it around the sides
  • The white sauce needs at least an hour in the fridge to really come together, so make it early and let it hang out
  • Lamb shoulder can vary in size, start checking for doneness around the 2.5 hour mark, you want it fork-tender not falling apart completely
03 -
  • If you can find lamb shoulder from a local butcher, it's often better quality than what you'll find at a regular grocery store
  • The white sauce doubles as an incredible dipping sauce for fries or roasted vegetables
  • A splash of liquid smoke in the braising liquid gives you that outdoor BBQ flavor even in winter

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