Lamb Shoulder Tacos

Spice up Taco Tuesday with these slow-cooked lamb tacos. They are spicy, tangy and so tender. 

Preperation Time: 20 minutes
Cooking Time: 6 Hours
Serves: 4

Ingredients

  • 1kg Lamb Shoulder
  • 2 Limes
  • 2 tsp ground chilli
  • 2 tsp smoked paprika
  • 2 tsp cumin
  • 1/4 cup stock
  • 1/2 cup fresh coriander
  • 1/2 brown onion
  • 2 cloves garlic
  • 1 tomato
  • 1/2 avocado
  • 1/2 red onion
  • 1/4 cup corn
  • Red cabbage
  • Corn tortillas

Cooking Method

  1.  Mix together the chilli powder, cumin and paprika. Cover the lamb shoulder with mixture.
  2. Place a pan on high heat with a drizzle of oil. Brown off the shoulder on all sides. No need to cook the meat, you just want some colour on there.
  3.  Slice your brown onion and place in the bottom of your slow cooker. Sit your brown lamb shoulder on top.
  4. Finely slice the garlic and chili, add to the slow cooker along with the juice of 1 lime, a few sprigs of coriander and the stock.
  5. Put your slow cooker on high for 6 hours.
  6. About 20 minutes before your meat is ready prep the cabbage and salsa. Dice the tomato, red onion, avocado and coriander and place into a bowl. Drain your corn if using canned and add that also. Season with slat, pepper and a squeeze of lime juice and mix. Finely slice the red cabbage and set aside in a separate bowl.
  7. When your meat is ready use two forks to pull the meat apart to shred.
  8. Heat up your tortillas in a pan and assemble the tacos. We added shredded cabbage, followed by the lamb and salsa
  9. Enjoy!

Essential Tips

If you don’t like spicy food or you want to share this with the kids, just adjust the amount of chili to your liking.

A CUT ABOVE FAMILY BUTCHER