Slow Cooked Lamb Sliders with Pickled Cabbage Slaw

Market vendor, Bruce Roberts of Little River Ranch, prepared these tasty sliders for Cabbage Day.

Slaw
Choose a tender young cabbage and rough chop it to your desired size. Place in a non reactive dish (plastic or glass) and pour the brine (recipe below) over it. Refrigerate overnight and pour off the brine. You can save the brine and use again, if desired. Add a drizzle of good olive oil and salt & pepper to taste.

Brine
3/4 cups apple cider vinegar
1/4 cup honey

Brine recipe can be doubled if more brine is needed to cover cabbage.

Slow Cooked Lamb
Rob a leg of lamb or shoulder roast with salt and pepper and place in oven at 225 degrees for approximately 5 hours (internal temp of 175 using meat thermometer). A thermostatically controlled smoker also works well.

Remove from cooking and once lamb has cooled enough to handle, manually shred and chop the meat to "pulled BBQ" consistency. The bones can be used to make broth for other uses.

Construct the sliders with the shredded meat and slaw using fresh bread from the farmers' market. Add BBQ or hot sauce of your choice, though the natural flavors of the lamb and slaw will stand alone nicely!