In the spirit of spring, we've used our Slow Cooked Lamb Shoulder for some bloody tasty tacos! We prepared it with slices of orange, onion, dried morita chilli and cumin and then sandwiched it in a corn tortilla with a tomatillo salsa and cabbage. Using our slow cooked lamb shoulder has made what is usually a 3-4 hour cook, into a quick and easy dinner that you can even cook mid week!
Slow Cooked Lamb Shoulder
2 oranges, 1 sliced and the other cut in half
1 onion, cut into wedges
1 tsp ground morita chilli or another chilli powder or smoked paprika
1 tsp cumin
1/2 C stock
300g tinned tomatillos
1/4 brown onion
1 clove garlic
1/2 fresh coriander
Preheat your oven to 180c.
Place cut onion and sliced orange in a cast iron pot and follow with lamb.
Combine the chilli, cumin and 1 tsp salt and rub over the top of the lamb. Season with freshly cracked pepper.
Pour stock and juice of remaining orange around the lamb and place in the oven.
Cook for 40 minutes, then turn the grill on to caramelise the skin for 10-15 mins.
While you're waiting for the lamb to cook, make the tomatillo salsa.
Place the tomatillos, onion, garlic and coriander into a food processor and blend until smooth. Season with salt and pepper.
Discard the orange from the pan and shred the lamb. Check for seasoning.
If there's a lot of liquid, place on the stove to reduce.
Heat the tortillas and assemble the tacos. We added shredded cabbage, followed by the lamb, tomatillo salsa and then pickled red onion.