campbell's® slow-cooked pulled lamb sandwiches

Ingredients

• Servings: 12
• 1 tablespoon vegetable oil
• 3 1/2 pounds boneless lamb shoulder roast, netted or tied
• 1 (10.5 ounce) can campbell's® condensed french onion soup
• 1 cup ketchup
• 1/4 cup vinegar
• 3 tablespoons packed brown sugar
• 12 round sandwich rolls or hamburger rolls, split

Recipe

Preparation Time: 15 mins Cook Time: 8 hrs 10 mins

Ready Time: 8 hrs 25 mins


• heat the oil in a 10-inch skillet over medium-high heat. add the lamb and cook until it's well browned on all sides.
• stir the soup, ketchup, vinegar and brown sugar in a 5-quart slow cooker. add the lamb and turn to coat.
• cover and cook on low for 8 to 9 hours* or until the lamb is fork-tender.
• remove the lamb from the cooker to a cutting board and let stand for 10 minutes. using 2 forks, shred the lamb. return the lamb to the cooker.
• divide the lamb and sauce mixture among the rolls.