Easy Barbacoa Pulled Lamb

15 minutes

360 minutes

6

Ingredients

2tbsp The Spice People’s Mexican Burrito/Fajita Spice Mix
1kg lamb shoulder
1 cup chicken stock
6 cloves garlic, crushed
salt
olive oil
1 jalapeno chilli, finely chopped – can also use habanero, or a long red for a milder heat
1 lime
1tbsp honey

Preheat your oven to 110c degrees. In a bowl, combine your burrito/fajita spice mix, a good pinch of salt, half your lime juice, your honey, crushed garlic, chilli, and a good glug of olive oil – mix to make a paste.
Place your lamb shoulder in a roasting dish and pour your stock into the base of the dish. Rub your spice paste all over the shoulder ensuring it’s well-covered. Place in the oven and cook for about 6 hours – when it’s ready, the lamb meat should easily pull away from the bone and shredded with a fork.
Squeeze your remaining lime juice over the meat as a finishing touch, shred it apart with two forks, and serve with salad, tortillas, guac, or corn chips, and enjoy!