Everyone loves Taco’s! This Simple And Tasty Lamb Tacos recipe is a must try.
Mouth watering fragrant, slow cooked lamb shoulder, just pull it apart with a couple of forks and wrap in a fresh corn tortilla. Top with our tasty, roasted corn salsa and cool it down with a bit of sour cream and guacamole, for a truly delicious taco feast. Warning, you will be going back for seconds!
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Taco filling ingredients
Mexican food is so varied and really popular. With the warm spices of cumin, oregano, chilli, paprika to spice your protein then adding to that a squeeze of lime and some fresh coriander, it’s just a win win. You can add what ever toppings you like or have to hand. Works great with a black bean salsa, fresh tomatos, avocado, coriander and chilli.
Mix up your main ingredients. Use the same spices and roast a whole chicken or rub the spice mix over some fresh market fish. Or go veg by using jack fruit as your replacement to meat.
We use the Tio Pablo brand corn tortillas which are as authentic as you can get. Made in New Zealand. They use masa harina flour, which is dried corn ground into a flour, the flavour and texture is perfect for soft tortillas. Find your favourite hot sauce and spice it right up if you like a little burn.
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This recipe is really versatile. You can use the slow cooked pulled lamb on top of nachos, wrapped in enchiladas or sandwiched between a couple of fresh tortillas and toasted for some tasty quesadillas.
But you cant beat the flavour and freshness of roasted corn with a squeeze of lime and fresh coriander. Add the crunch of finely shredded cabbage all wrapped in a warm corn tortilla with a spicy salsa. YUM!
So give these Simple And Tasty Lamb Tacos a go! Your family will be requesting these every week so beware!.
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Pulled Lamb Tacos
Pulled lamb shoulder
- 1 Lamb shoulder Bone in or out
- 1 Medium Onion Peeled
- 1 Bulb Garlic
- 1 Cinnamon stick
- 3 Star anise
- 1 Orange
- 2 tsp Ground cumin
- 1 tsp Dried oregano
- 1 tsp Mild chilli powder
- 2 tsp Smoked paprika
- Good oinch of salt and pepper
- 4 tbsp Olive oil
Roasted Corn Salsa
- 1 cup Frozen corn kernels
- bunch Fresh coriander
- 1 Lime Juice only
- 1 Tomato Deseeded and diced
- 1 small Red onion Peeled, fine dice
- 1/2 Red chilli finely sliced
- 2 tbsp Canola oil
- Salt and pepper to taste
- Sour cream
- Mexican tomato salsa
- Tortillas I use Tio Pablo brand
- White cabbage Finely shredded
Slow Roasted Lamb Shoulder
- Pre heat your oven to 150 deg C
- Grab your roasting dish and place a piece of baking paper in the base.
- Cut your onion into 1/4, cut your garlc bulb through the middle and place into your roasting dish.
- In a small bowl add your cinnamon stick, star anise, zest and juice of your orange, ground cumin, dried oregano, chilli powder, smoked paprika, salt and papper and oil. Give it a good mix and rub all over your lamb shoulder.
- Place the seasoned lamb shouder onto your cut onion and garlic and cover with another piece of baking paper, then seal the dish with tin foil.
- Place into your pre heated oven for 4 hours to cook.
- Once cooked remove and allow to rest for 20 minutes.
- Remove the foil and paper from the dish, shred the lamb meat off the bone using a fork, you want to make sure you mix the cooked onion and garlic through the meat as well.
Roasted Corn Salsa
- Defrost your corn kernels
- Heat you fry pan and add a little oil, add your corn kernels to the hot oil and sautee to get some colour, careful as they will pop and spit a little.
- Once you have good colour, remove from the heat and squeee in your lime juice. Add you diced tomato, finely diced red onion and sliced chilli, rough chop your coriander and mix through, add the oil and season with a pinch of salt and pepper.
- Heat your tortillas as per the instructions, add a little bit of shredded cabbage, top with the pulled lamb, sprinkle over your roasted corn salsa.
- Add as much mexican tomato salsa and sour cream as you like and tuck in!