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Try these barbacoa lamb carnitas then check out our tacos al pastor, pulled pork carnitas and more Mexican recipes.

Ingredients

  • 1 small red cabbage, finely shredded
  • 1 lime, juiced

LAMB BARACOA

  • 3 onions, thickly sliced
  • 1 bulb garlic, cloves separated
  • 1 tbsp ground cumin
  • 1 large or 2 smaller (about 2.5kg in total) lamb shoulder

CHARRED JALAPAÑO SALSA

  • 4 jalapeños
  • 6 vine tomatoes
  • 1 onion, quartered
  • 2 cloves garlic, skin on

GUACAMOLE

  • 4 avocados, peeled and stoned
  • 1 lime, juiced
  • 1 small onion, finely chopped
  • a bunch coriander, finely chopped
  • 1 large tomato, finely chopped
  • 1 red chilli, seeded and chopped

To serve

  • corn tortillas, warm
  • hot sauce
  • sour cream
  • feta, crumbled
  • radishes, sliced
  • pickled jalapeños
  • lime wedges

Method

  • STEP 1

    Heat the oven to 160C/fan 140C/gas 3. Put the onions and garlic cloves into a large deep roasting tray. Rub the cumin into the lamb with a big pinch of salt, and add to the tray.

  • STEP 2

    Pour in enough water to come 4cm up the sides of the tin and cover tightly in foil. Cook for 4-5 hours until the meat is tender, and falling off the bone. Take off the foil for the last hour so the fat gets a chance to crisp a bit.

Watch our 20-second video for the easiest way to stone an avocado...

Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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