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Slow cooked lamb burgers with pear and sage marinade, slaw and roasted parsnips

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1 Lamb shoulder, on the bone (approx 1.1kg)
1 Packham pear, grated
12 Sage leaves, chopped
1 tbsp Extra virgin olive oil
4 Parsnips, peeled and cut into 5cm batons
1 Pear, thinly sliced
1 bunch Mint leaves
1 Carrot, peeled and cut into thin batons
½ bunch Kale, stems removed, leaves finely shredded
¼ Red cabbage, finely shredded
1 tbsp Extra virgin olive oil
4 tbsp Apple cider vinegar
To serve
6 Soft brioche buns


1 Trim the lamb shoulder of excess fat and place in a roasting tray.
2 Place the grated pear, sage leaves, oil, salt and pepper in a small bowl and toss to combine. Spread the marinade over the lamb shoulder and leave to marinate for 30 minutes at room temperature, or in the fridge overnight.
3 Preheat the oven to 200°C, add ½ cup of water to the base of the roasting dish and cover tightly with foil. Cook the lamb for 2 hours or until tender enough to shred with two forks. Shred the lamb and season to taste.
4 Meanwhile, toss the parsnips with a little oil, salt and pepper and roast for 40 minutes until golden brown and crisp around the edges.
5 Combine all ingredients for the slaw and toss gently.
6 Fill the buns with slaw, top with shredded lamb, then serve with roasted parsnips on the side.


1 Shredding your lamb in the pan is easier if you remove the water from the tray. Alternatively, place the lamb on a chopping board for a more stable surface.
2 The lamb can be cooked and shredded in advance and reheated when you're ready to serve.
3 In order to shred the lamb, you need to cook it for a minimum of two hours. If you have the time, leave it in the oven for an extra 30 minutes to 1 hour. It gets tastier and falls apart easily.
4 Switch to make
5 Lamb and rosemary ragu: Swap the sage for rosemary and once you've shredded the lamb, reheat it in a pan with a can of diced tomatoes and some garlic, shredded spinach and silverbeet or Tuscan kale. Serve the ragu over thick pappardelle pasta with shaved parmesan on top.