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Spring Lamb Sliders – Lamb Shoulder Braised with Honey & Mint – Easter Lamb ctm magazine

Learn how to make Spring Lamb Sliders! Visit http://foodwishes.blogspot.com/2016/02/spring-lamb-sliders-shoulder-to-bite-on.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Lamb Shoulder Braised with Honey and Mint recipe!



  • Karen Ende on February 29, 2016

    "or water……if times are tough"…..Chef John cracks me up 🙂

  • anru on March 1, 2016

    Chef John may I ask where you got the red-centered radish (if they are indeed radish) please? I have been looking for them so long and never found them. It's just a comfort taste for me from my childhood but don't see them around at all any more…Thank you for you amazing recipes! Your channel is my go-to channel for whatever I cook now lol!

  • MrGoodfella20 on March 1, 2016

    pozole for cinqo de mayo por favor

  • Bad Beast Barbecue on March 1, 2016

    Chef John, as always, delicious looking video, that lamb sliders is interesting. Can you tell me? If I want to smoke a lamb shoulder, what is the best wood to use and at what temp would you smoke it at?

  • GastroMusic on March 1, 2016


  • Ericec4126 on March 1, 2016

    Do you have a recipe for chicken pot pie?

  • jane 86 on March 1, 2016

    I love it that my husband thinks i come up with all these recipes. He will never know i've spend half my life on watching Chef John video's.

  • etherdog on March 1, 2016

    All I can say about this is "baa". Ewe should chose more mature animals rather than kidding around with us.

  • Jumana on March 1, 2016

    You don't make cakes so often! So please film us some cake recipes !

  • Kay on March 2, 2016

    Black sesame seeds?

  • ROOKIE WITH A COOKIE on March 2, 2016

    this looks heavenly!!

  • Shawn Donovan on March 3, 2016

    After straining the au jus, I would add back the vegetables to the picked lamb meat.

  • Bnar Mustafa on March 6, 2016


  • Luca Salemi on March 10, 2016

    I did this with a few minor changes and a touch of balsamic vinegar at the end. Really delicious.

  • LadyMaltese on March 10, 2016

    Wow. I am DEFINITELY making this!! I love lamb and this has to be one of the best recipes I've ever seen. Thanks Chef John. You are amazing.

  • Elvis Ma on March 13, 2016


  • Potato Bag on March 17, 2016

    how do you clean that siv?

  • herpsenderpsen on March 19, 2016

    Lamb? In spring?

  • Hitchslap on March 21, 2016

    I am addicted to these videos. They are amazing.

    But I have to ask, where the hell is this guy from!? You just don't know how he'll end each sentence, is he confused? Is he asking a question? Is he stoned? Will he be excited?

  • Nicole Thea on March 22, 2016

    Im so happy i found this channel……. His voice makes me happy

  • Nick Flick on March 24, 2016

    One of the best pulled meat sliders seen

  • Karina87 on March 24, 2016

    can i live with you? lol

  • Jose Antonio Yepez on April 5, 2016

    you speak funny, nice recipe

  • Beau Cantrell on June 3, 2016

    Love it! I've done a lamb slider very similar to this, but I put a slab of feta cheese and some homemade spiced red cabbage slaw in there as well. Comes out super tasty. Thank you for another great recipe Chef.

  • mondiialiito on June 24, 2016

    i would have put some of that carmelized onion on top of the meat portion~ ugh i have to make this now

  • popcorn pretzel on April 12, 2017


  • Marsenvy on July 28, 2017

    Chef John… what can be used if someone has a mint allergy…. My tongue goes slightly numb & swells up.. Yeah me.. Thanks..

  • Calkins208 on August 7, 2017

    "Pulled meat never really looks that awesome." Wrong! That looks awesome.

  • kqkkqk on August 17, 2017

    ummm you didnt use martha Stewart dutch oven,you used a le creuset lol

  • Ubart Shaul on November 8, 2017

    Omg so good thank you

  • Todd Rodgers on April 5, 2018

    Did this one for our Easter lamb meal this year, turned out great with the shoulder. For me, the three hours didn't quite get it loose enough to easy pull, but it was pretty close. Otherwise the meat was as good as the Imperial Fez in Atlanta. Awesome job chef.

  • Skeeter McBeater on September 22, 2018

    My mouth started watering when you pulled that blade.

  • Skeeter McBeater on September 23, 2018

    Crazy how springy that bun is.

  • Brian G. on October 3, 2018

    That looks absolutely delicious

  • Adolfo on January 10, 2019

    I can't stop watching these videos and I'm not even hungry…

  • Drew Bakka on February 18, 2019

    Johnny its still winter, wait till march for lamb

  • Cyndi Foore on July 20, 2019

    I think I’d sans the mint and add bbq sauce.

  • jacob eckert on November 4, 2019

    I’ve watched probably 100+ of your videos and I can finally sleep soundly knowing you go back and reseason

  • Joe Ries on November 17, 2019

    Loosey, juicey!   MMmmmm!

  • Mrs Applez on April 25, 2020

    Yeeea pulled it, it didn't fork it!!!!

    Like a boss

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