Pulled Lamb Tacos Recipe

Slow Roasted Lamb Shoulder

Pre heat oven to 150 °C / 302°F

Grab your roasting dish and place a piece of baking paper on the base.

Cut your onion into ¼, cut your garlc bulb through the middle and place into your roasting dish.

In a small bowl add the cinnamon stick, star anise, zest and juice of your orange, ground cumin, dried oregano, chilli powder, smoked paprika, salt and pepper and oil. Give it a good mix and rub all over the lamb shoulder.

Place the seasoned lamb 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 using a fork, make sure you mix the cooked onion and garlic through the meat as well.

Roasted Corn Salsa

Defrost your corn kernels

Heat a fry pan and add a little oil. Add the 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 squeeze in the lime juice. Add the diced tomato, finely diced red onion and sliced chilli. Roughly chop the coriander and mix through, add the oil and season with a pinch of salt and pepper.

To Assemble

Heat the 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!