Shredded Lamb Tacos Recipe
- Servings: 8
- Prep Time: 15 minutes
- Cook Time: 4 hours
These shredded lamb tacos are easy and delicious – our favorite combination. Slow cooked until tender, the flavorful grass-fed lamb is the perfect foundation for all your favorite taco toppings.
Tip: Scroll down to watch the recipe video.
Ingredients:
For the Lamb:
- 1 3 ½-4 lb. New Zealand grass-fed boneless lamb leg (Tip: look for the Taste Pure Nature Logo)
- 1 tablespoon oregano
- 2 teaspoons onion powder
- 1 tablespoon cumin
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
To serve:
- Tortillas
- Salsa
- Guacamole
- Fresh cilantro
- Lime wedges
Directions:
For the Lamb:
- 1. Preheat the oven to 350° F.
- 2. Whisk together the oregano, onion powder, cumin, garlic powder, salt and pepper.
- 3. On a foil-lined sheet pan with a rack, lay out the lamb leg and season both sides generously with the spice mixture. Place in the oven.
- 4. Cook for 2 hours and then carefully turn the lamb over and cook for a further 1 ½-2 hours. If the meat begins to brown too quickly, cover the leg tightly with foil and resume cooking.
- 5. Once the lamb is done, remove from the oven and use two forks to shred the lamb, discarding any fatty pieces.
To Assemble & Serve:
- 6. Serve the shredded lamb in small tortillas with salsa, guacamole, fresh cilantro and lime juice, as desired.