Lamb Barbacoa Recipe

By Kitchen Sanctuary

Ingredients

4 tbsp vegetable oil
2.2 kg (4.8 lbs) bone-in shoulder of Welsh lamb
1 tbsp adobo paste
1 tbsp chipotle paste
4 cloves garlic (peeled and minced)
1 tbsp cumin
1 tsp ground coriander
1 tbsp dried oregano
480 ml (2 cups) chicken or lamb stock
1 tsp salt
1 tsp ground black pepper
1/4 tsp ground cloves
juice of 2 limes ((about 4 tbsps of fresh lime juice))
10-12 soft tacos (warmed)
1 red onion (peeled and sliced)
4 tbsp chopped fresh coriander
2 jalapenos (sliced)
10 cherry tomatoes (quartered)
4 tbsp salsa
120 ml (1/2 cup) sour cream
200 g (1 cup) guacamole ( shop-bought or homemade guacamole)
2 limes (sliced into wedges)

Prep Time15mins
Cook Time375mins
Servings10

Instructions

Make the lamb barbacoa

Heat 2 tbsp of oil in a large frying pan. Add the lamb and sear on all sides.

Add the adobo paste, chipotle paste, minced garlic, cumin, coriander, oregano, stock, salt, pepper, cloves, and lime juice to the pan.

Bring to the boil, then turn off the heat and transfer to a slow cooker. Cook on low for 8-9 hours or high for 6 hours (see tip below for cooking in the oven).

Once cooked, remove the lamb from the slow cooker.

Place on a board and shred the meat using two forks. Discard the bones.

Heat the remaining 2 tbsp oil in a large frying pan over a high heat. Fry the shredded lamb for 3-4 minutes, turning every minute or so, until crisp and golden.