A set and forget meal, so you crack on with other activities. This lamb becomes so moist & flavourful thanks to the spice mix and organic lamb. If you’re using a Slow Cooker, swap 1 cup of water for 1/2 cup orange juice & cook on High for 4-5 hours.
Serves 4
Ingredients:
900g Butterflied Lamb Shoulder
2 Tbsp Gewurzhaus Tex Mex Taco Spice
Mat’s Hot Shop Spiceland Hot Sauce
8-12 Tacos, or Tortillas
To serve - Coriander & pickled red onion
Method:
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Preheat the oven to 140 C conventional, or 120C fan force.
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Coat lamb with Gewurzhaus spice.
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Place lamb in a roasting dish and pour 1 cup of hot water around the lamb.
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Cover lamb with a sheet of baking paper and then tightly cover the roasting dish with aluminum foil.
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Place the roasting dish into the oven and cook for 2.5 hours.
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After 2.5 hours turn the lamb over and continue to cook for another 2.5 hours, or until fork tender.
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When the lamb is tender enough to be pulled by a fork, remove aluminum foil and baking paper and return to the oven for 30 minutes.
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Remove the oven tray and gently pull the lamb shoulder with two forks, mixing with juices left in the roasting dish.
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Serve on lightly grilled tacos, topped with coriander, pickled red onion & Spiceland Hot Sauce.
