BBQ Pulled Lamb Burrito

Recipe by Jamie Otter (Finalist of Best Burger Showdown 2019) for National BBQ Day


Time of preparation

15 min

Cooking time

6 h


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  • 2 kg lamb shoulder roast
  • 12 packs of mini wraps
  • 1/2 cup of Best Foods Garlic Aioli
  • 2 tablespoons of mint sauce
  • 1 pomegranate
  • 100 grams packet of baby leaf lettuce
  • 1/2 medium-sized red onion
  • 200 grams feta cheese
  • fresh mint to garnish
  • fresh rosemary sprig
  • salt and black pepper to season
  • 1 bag of charcoal briquettes

Recipe Directions

  1. Preheat charcoal BBQ to 120 degrees C using indirect heat (coals to one side of the kettle BBQ). Trim all fat off lamb and season with equal parts salt and pepper, with a few sprigs of rosemary on top.

  2. Cook meat until the colour turns a nice red/brown, then wrap in foil with a few knobs of butter and return to BBQ. Cook until it reaches an internal temp of at least 97 degrees C. This can take anywhere from 5 to 6 hours total. When done, take off the BBQ and wrap in a beach towel and put in chilly bin to rest.

  3. Take half a cup of Best Foods Aioli and mix in the mint sauce.

  4. Prep the other ingredients – remove seeds from pomegranate, chop the mint, dice onion, chop/crumble feta and heat wraps gently in a fry pan.

  5. Take lamb out from chilly bin and unwrap. Using tongs and a fork, the lamb should pull apart very easily.

  6. Assemble the burrito with all the ingredients and give it a good dollop of the minted Aioli. You are good to go!