Lamb Barbacoa Tacos

Recipe provided by | Recipe from Chef/Owner Lou Lambert Lambert’s Steaks, Seafood and Whiskey Fort Worth, Texas
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4 to 5 pound American Lamb shoulder, bone-in
1 tablespoon Medium-grind black pepper
1 tablespoon Kosher salt
2 teaspoons Chile powder
1 teaspoon Ground cumin
1 teaspoon Dried oregano
1/4 teaspoon Ground allspice
3 Fresh banana leaves
1 large Yellow onion, medium dice
4 Garlic cloves, rough chop
2 Limes, juiced
2 Oranges, juiced
2 cups Water
2 dozen Hot tortillas
2 cups Salsa verde
2 cups Avocado salsa
1/2 bunch Cilantro, rough chop
1/2 medium Onion, finely diced
2 Limes, cut into wedges


In a bowl, mix together pepper, salt, chile powder, cumin, oregano and allspice. Evenly coat the outside of the lamb shoulder with the rub; wrap in banana leaves. In a Dutch oven or small baking pan, add onion, garlic, lime juice, orange juice and water.
Place wrapped lamb in the middle of the pan; cover with a lid. Bake at 300ºF for 5 hours, or until the meat is fork tender and falling off the bone.
Remove meat from pan and unwrap from banana leaves; reserve cooking liquid. The meat should easily separate from the bones. In a large mixing bowl, shred meat. Remove the majority of the fat from the cooking liquid; add it with the garlic and onion to the shredded lamb.
Serve the barbacoa in a bowl family-style with a basket of hot tortillas, salsa verde, avocado salsa, cilantro, onion, and fresh lime juice.