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Pulled Lamb, Salad & Feta Burgers

Pulled Lamb, Salad & Feta Burgers
Pulled meat is undoubtedly the 'must have' ingredient on trend-setting menus across the country. But you don't need to visit a hipster cafe to get your fix.

Make your own slow-cooked feast at home, with Kaczanowski heat-and-serve lamb. Try it in this mouth-watering lamb burger recipe from - we promise you won't be disappointed.


2.5kg Kaczanowski heat-and-serve lamb
6 Brioche buns or Kaiser rolls
1 small Cos lettuce
1 punnet Cherry tomatoes, sliced
1 Lebanese cucumber, sliced
250g Feta cheese (choose Australian, where possible)


1. Heat oven to 200°C.

2. Bake lamb for 30 minutes, or until soft and golden.

3. Using a fork, coarsely shred the lamb and pile the delicious hot shreds onto a plate.

4. Lightly toast the buns (use an open grill to create a delightful griddle pattern).

5. Butter the toasted bun ‘bottom’ with mayonnaise, then pile on 4-5 lettuce leaves, a handful of sliced tomatoes, a handful of sliced cucumber and some of the crumbled Feta cheese.

6. Add a generous helping of the hot pulled lamb on top of the salad ingredients. Drizzle lovingly with mayonnaise, and add salt and pepper to taste.

7. Finish the burger with the toasted bun ‘top’. Serve with salad or fries.

Source: Image and original recipe featured on
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About us
Kaczanowski & Co

We are an Australian producer of gourmet cooked and cured meats, renowned for our award-winning Pastrami and Christmas hams. All Kaczanowski products use certified Australian-grown Pork, Beef, Lamb and Chicken - prepared fresh daily to recipes passed down through our family.