This post was created in partnership with PGI Welsh lamb. All opinions are my own. Last year Chris and I spent a fantastic couple of days down in south Wales, learning all about lamb. We visited the Salt Marshes at Gower Salt Marsh Lamb and made this delicious slow roast shoulder of lamb with it when we got back home. Now we’re working with Welsh lamb again!You may not notice, but we do very little brand work. We work with just a handful a year, so we only pick our absolute favourite brands to work with.We adore Welsh lamb, so that’s why we’re working with them again!
What do we need?
2 kg bone-in shoulder of Welsh lamb For spicy rich heat - adobo paste and chipotle pasteAromatics and spices - garlic, cumin, ground coriander, dried oregano, ground cloves Chicken or lamb stockSalt and Pepper 2 Limes
To Serve:
Soft tacos - I like to warm them in the oven or brown them on the griddle or homemade flatbreads.Plenty of choices for toppings - my favourites include: red onion, fresh coriander (cilantro), jalapenos, cherry tomatoes, sour cream, salsa, guacamole and lime wedges.
Fry the shredded meat in a pan in a little oil until crisp and golden.
Divide the meat between warmed tacos. Drizzle on some of the sauce from the slow cooker and top with red onion, fresh coriander, jalapenos, tomatoes, salsa sour cream and guacamole. Serve with wedges of lime.
Don’t be shy with those toppings now.And be sure to drizzle on some of the cooking liquid from the slow cooker - it tastes AMAZING. In fact, I like to include little individual bowls of the cooking liquid for dipping.
Sear the lamb on all sides in a large frying pan, then add in adobo paste, chipotle paste, minced garlic, cumin, coriander, oregano, stock, salt, pepper, cloves and lime juice and bring to the boil.Transfer to a slow cooker and cook on low for 8-9 hours or high for 6 hours (see tip in the recipe card for cooking in the oven).Remove the lamb from the slow cooker and shred the meat using two forks.
Watch how to make it
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