Aussie Lamb Meat Bun recipe combines an easy-to-make soft bread dough with a delicious ground lamb filling. These meat buns are the perfect hand-held meal for the on-the-go family.
Meat Buns with Australian Ground Lamb is an easy recipe to make and delicious to eat.
The homemade bread dough can’t be simpler to mix up and is sturdy enough to handle this cheesy lamb filling.
Lamb Meat Buns can be eaten on the go or make a quick and easy lunch when stockpiled in your freezer.
We have something called a “Runza” here in Nebraska. They’ve been around as long as I have and are a delicious bread dough stuffed with meat and cabbage.
We’ve wanted to make our own Runza meat bun recipe for a long time, and having some lean and delicious ground lamb prompted us to get them on the menu.
This post is sponsored by True Aussie Lamb but the opinions here, and the love I have for their products, are all my own.
WHAT IS AUSSIE LAMB?
I used to think that True Aussie Lamb was a brand. It’s not. They support all of the lamb producers in Australia.
WHY LOOK FOR AUSTRALIAN LAMB?
- Australian lamb is raised on natural pastures which produces a mild and flavorful lamb.
- Lamb is tender, lean, and healthy!
- As you will see in our recipe, it’s so easy and versatile to use.
- It’s readily available in the United States. Australian lamb is actually the #1 source of lamb in the US and you may have already seen it in your local supermarket.
- You can go to their website to see who carries it in your area and to learn more about True Aussie Lamb.
- Or, just #askforAustralian!
INGREDIENTS YOU’LL NEED
Bread Dough Ingredients
This bread dough is sturdy enough to be stuffed without tearing. To make this recipe even simpler, you can buy frozen bread dough rolls at your supermarket.
- All-purpose flour
- Yeast – we used instant yeast, also known as rapid rise yeast. This yeast can be added right into your ingredients without activating it first.
- Sugar – white granulated sugar is what we used. You can use a substitute or even leave it out altogether and your dough will still be delicious.
- Salt – we used kosher salt in this recipe but any salt will work. We don’t recommend omitting it. Bread tastes so much better with salt.
- Vegetable oil – you can use any neutral flavored oil or even melted butter. Oil makes this bread soft and tender.
- Milk – we used whole milk. The fat makes a soft and tender dough. Any milk variety or water, for a dairy-free option, will work.
- Egg – used for our egg wash.
Lamb filling ingredients
- Australian Ground Lamb – using ground lamb in this filling made our meat bun filling mild and flavorful. Since it’s so lean, we didn’t have to drain it!
- Onion – we used yellow onion because it’s mild once cooked. You can substitute it with white onion.
- Cabbage– we grated fresh green cabbage. You can buy pre-shredded cabbage too. Run your knife through it to make sure it’s cut fine enough, however.
- Parmesan cheese – freshly grated our parmesan cheese is what we prefer. You can buy pre-shredded. You could also use another variety of cheese. Pecorino Romano would be delicious.
- Salt and Pepper
There’s a detailed video in the recipe card.
How to make Meat Buns
Start with the dough
We mixed this dough by hand but you can use an electric stand mixer. Use the paddle attachment until the ingredients are mixed and then switch to the dough hook for kneading.
- Combine the flour, salt, sugar, and yeast together in a large bowl and give it a quick stir to combine.
- Add the vegetable oil and then half of the milk. Give the dough a quick mix and then add the remaining half of the milk. Mix until all of the dry ingredients are incorporated.
- Knead the dough for 8 to 10 minutes or until smooth.
- Put the dough in an oiled bowl and cover it with plastic wrap. Set it in a warm place and let it rise for 90 minutes.
Meat Bun filling
- Cook the lamb until it’s about half browned. Add the onion and continue cooking until the meat is no longer pink.
- Stir in the grated cabbage and cook until the cabbage just begins to wilt. Remove the skillet from the heat and allow the filling to cool.
- Once cooled, stir in the parmesan cheese.
How to assemble
- Separate the risen dough into 12 pieces. We used a scale to get them all the same size.
- Roll out the dough into a 4×7 rectangle.
- Spoon the filling down the center of the dough.
- Fold the dough over the filling like an envelope.
- Fold each end in about 1/4 from the end pinching the edges of the dough together as you go.
- Next, fold the long side across the center and pull over the other long side. Pinch a seam to seal.
- Put the filled meat buns seam side down on a parchment paper-lined baking sheet. Cover them and allow the bread dough to rise for 1 hour.
- Brush an egg wash over the risen meat buns.
- Bake until golden brown.
Tips for the perfect Lamb Meat Buns
- Finely dice the onion. You want a good balance of flavor in your filling. Large pieces of onion would take over.
- We finely grated the cabbage and stirred it into the filling at the very end, cooking it only until it started to wilt.
- You will lose the texture of the cabbage by overcooking it.
- Cool the filling before filling the dough. If the filling is hot, it will thin and easily tear the dough when you try and fold it.
- Cool the lamb filling before stirring in the parmesan cheese. It will mix throughout the filling instead of just melting right away.
- Don’t overfill the dough with the filling. It will make them harder to fold and you will risk the buns breaking open.
- We preheat the oven as soon as we finish shaping and filling our meat buns. That assures that our oven is properly heated before baking.
- We use a whole egg mixed with a little water to make our egg wash. Many recipes only use egg whites. We’ve found our bakery browns better using the whole egg.
- Cook up any unused egg and serve it to your pup. They’ll love it!
Storing and reheating recommendations
Leftover Lamb Meat Buns should be kept refrigerated for up to 5 days. They also freeze exceptionally well! Just lay them flat in a resealable bag and freeze for up to 6 months.
Reheat fresh or frozen meat buns in the microwave for one minute.
What we used
- Baking Sheet – These are my favorite baking sheets. I’ve got 4 of them so I can always get my baking done in a jiffy!
- Pastry Brush – This pastry brush is perfect for applying an egg wash or brushing on melted butter.
- Mixing bowls – I think I use these bowls every day. If not for mixing, for storing leftovers in the refrigerator.
If you enjoyed this Meat Bun recipe, here are a few more you may enjoy
- Lamb Pot Pie
- Lamb Roulade
- Bacon-Wrapped Lamb Medallions
- Ground Lamb Bolognese
- Pistachio Crusted Lamb Chops
- Lamb Stuffed Portobello Mushrooms
We love lamb and you can find all of our lamb recipes here!
If you’re still looking for amazing lamb recipes, jump on over to the True Aussie Lamb website.
They have some chef creations using all of the lamb cuts available and more tips to cook lamb. There is also an interactive cooking tool that shows you how easy it is to cook lamb and will help you create your own dish.
Even the kiddos can grab a frozen meat bun and zap it in the microwave for a delicious meal. They’ll love them any time, and you’ll love the convenience of a pre-made meal.
The only thing I’ll do differently the next time we make them is DOUBLE the recipe! John ate one of these hand-held meat buns every day for lunch until they were gone.
Lamb Meat Bun Recipe
- 3 cups all-purpose flour
- 2¼ oz instant yeast (1 packet)
- 1 tbsp sugar
- 1 cup milk warmed
- 1 tsp salt
- 3 tbsp vegetable oil
- 12 oz ground lamb
- 1 cup cabbage finely grated
- ⅓ cup onion finely chopped (1/2 onion)
- ¼ cup parmesan grated
- ½ tsp salt
- 1/4 tsp pepper
- 1 egg
- 1 tsp water
- Combine the flour, salt, sugar, and yeast together in a large bowl and whisk to combine.
- Add the vegetable oil and half of the milk to the dry ingredients and mix together until combined. Add the remaining milk and mix until all of the dry ingredients are incorporated.
- Remove the dough from the bowl and knead the dough until smooth, approximately 10 minutes.
- Place the dough in an oiled bowl and cover the bowl with plastic wrap. Allow the dough to rise in a warm area for 90 minutes.
- Salt and pepper the lamb. Cook the ground lamb in a skillet until about half browned. Add the onion to the lamb and cook until the meat is no longer pink. Add the cabbage. Cook until the cabbage just begins to wilt. Remove the skillet from the heat and allow the filling to cool.
- Right before filling the meat buns, stir in the parmesan.
Assemble and bake
- Remove the dough from the bowl and tear the dough into 12 equal-sized pieces. Roll each piece into a 4×7-inch rectangle. Spoon the filling down the center of the dough.
- Fold the dough into an envelope by first folding the bottom up over 1/4 of the filling. Repeat folding the dough 1/4 from the top, followed by one side 3/4 over to the other side and finishing by folding the last side 3/4 over the last fold, pinching to close after each fold.
- Place the rolls on a parchment paper-lined baking sheet seam-side down. Cover with plastic wrap and allow the buns to rise for 60 minutes.
- Preheat the oven to 350°.
- Whisk the egg with the water. Using a pastry brush, brush the top of each lamb meat bun. Bake for 20 minutes, turning the pan half way through.