Pulled BBQ lamb leg burger with purple slaw

INGREDIENTS

Lamb

• 1  The Meat Club butterflied lamb leg

Dry Rub

• 1/2 cup of paprika powder
• 3 tbsp chilli flakes
• 4 tbsp mixed dried herbs
• 2 tbsp garlic powder
• black pepper and salt

Purple slaw

• 1/2 a purple cabbage
• 1 lime
• black pepper and salt

Wet marinade

• 1 can of beer stout
• 3/4 a bottle of BBQ sauce
• splash of apple cider vinegar (optional)
• black pepper and salt

PREPARATION

Preparing the lamb leg

1. Prepare the dry rub. Season lamb with dry rub and refrigerate for at least 45 minutes or overnight.

Purple Slaw

1. Wash purple cabbage and remove its hard centre.
2. Thinly slice purple cabbage and drizzle the juice of 1 lime.
3. Season with black pepper and salt and toss well.
4. Refrigerate.

Marinating and cooking the lamb: traditional oven method

1. Preheat oven to 160C.
2. Mix the can of beer, 1/2 bottle of BBQ sauce, apple cider vinegar, black pepper and salt together in a bowl and pour into a large baking tray.
3. Place the lamb in the baking tray. Do not pour the wet marinate over the lamb as you want the dry rub to remain intact on the lamb.
4. Cover tightly with foil and bake for about 3 hours or until tender.
5. Increase oven temperature to 180C. Remove foil and continue to bake for about 30 minutes or till brown.
6. Once tender and brown, remove from the oven. If there is too much liquid in the tray from the meat and marinate, pour some into the bowl. You may need this excess liquid for the shredded lamb, in case it is too dry.
7. Shred the lamb and add some liquid if necessary.
8. Pour in 1/4 a bottle of BBQ sauce and toss with more black pepper and salt.

Marinating and cooking the lamb: Sous vide method

1. Set sous vide machine at 75C.
2. Mix the can of beer, 1/2 bottle of BBQ sauce, apple cider vinegar, black pepper and salt together in a bowl.
3. Pour wet marinate into a ziplock bag.
4. Add the lamb into the ziplock bag.
5. Vacuum seal the bag and place it into the prepared sous vide bath. Cook it for at least 12 hours or overnight at 75C.
6. Once cooked, remove lamb from the bag and keep the liquid in a bowl. You may need this liquid for the shredded lamb, in case it is too dry.
7. Shred the lamb and add in some liquid, if necessary.
8. Pour in 1/4 a bottle of BBQ sauce and toss with more black pepper and salt.

Assembly

1. Prepare burger buns. Cut buns into two and toast in the oven till warm and slightly crispy.
2. Slather buns with butter (optional).
3. Top buns with a generous portion of shredded lamb and purple slaw. Garnish with parsley and cover with the lid of the burger.