Slow-cooked lamb barbacoa made with bone-in lamb shoulder, chipotle paste, adobo, garlic, and aromatic spices. This Mexican-inspired shredded lamb is tender, juicy, and perfect for tacos, burritos, or rice bowls. Cooked low and slow in a slow cooker or oven, then crisped in a pan for added texture. Serve in soft tortillas with fresh toppings like salsa, guacamole, red onion, and lime for a flavorful taco night or party meal.

This slow-cooked lamb barbacoa is rich, tender, and packed with bold, smoky flavor. Cooked with chipotle, adobo, and aromatic spices, the lamb is shredded and crisped before being tucked into soft tacos and topped with fresh garnishes. Perfect for taco nights, casual gatherings, or weekend feasts.

Ingredients

For the Lamb Barbacoa:

4 tbsp vegetable oil
2.2 kg (4.8 lbs) bone-in shoulder of Welsh lamb
1 tbsp adobo paste
1 tbsp chipotle paste
4 garlic cloves, minced
1 tbsp ground cumin
1 tsp ground coriander
1 tbsp dried oregano
480 ml (2 cups) chicken or lamb stock
1 tsp salt
1 tsp ground black pepper
¼ tsp ground cloves
Juice of 2 limes (approx. 4 tbsp)

To Serve:

10–12 soft tacos, warmed
1 red onion, thinly sliced
4 tbsp chopped fresh coriander (cilantro)
2 jalapeños, sliced
10 cherry tomatoes, quartered
4 tbsp salsa
120 ml (½ cup) sour cream
200 g (1 cup) guacamole (homemade or store-bought)
2 limes, cut into wedges

Instructions

1. Prepare and Sear the Lamb

Heat 2 tbsp of the vegetable oil in a large pan over medium-high heat. Sear the lamb shoulder on all sides until browned.

2. Add Seasonings and Transfer to Slow Cooker

Add adobo paste, chipotle paste, garlic, cumin, coriander, oregano, stock, salt, pepper, ground cloves, and lime juice to the pan. Stir and bring to a boil, then turn off the heat.

Transfer everything to a slow cooker. Cook on low for 8–9 hours or high for 6 hours, until the meat is fall-apart tender.

3. Shred the Meat

Once cooked, transfer the lamb to a cutting board and shred using two forks. Discard the bones and any large fatty pieces.

4. Crisp the Shredded Lamb

Heat the remaining 2 tbsp of oil in a large frying pan over high heat. Fry the shredded lamb for 3–4 minutes, turning occasionally until the edges are crisp and golden.

5. Assemble the Tacos

Divide the lamb among the warmed tacos. Spoon a bit of the cooking sauce over the meat, then top with red onion, coriander, jalapeños, tomatoes, salsa, sour cream, and guacamole.

Serve with lime wedges on the side.

Tips

Use a bone-in lamb shoulder: It adds more flavor and keeps the meat juicy during long cooking.
Crisping the lamb: This step enhances texture—don’t skip it.
Warm the tacos: Briefly heat them in a dry pan or oven so they’re soft and pliable for filling.
For extra sauce: Reserve the cooking liquid to drizzle over the meat before serving.

Variations and Substitutions

No slow cooker? Cook in a covered Dutch oven at 150°C (300°F) for 4–5 hours until tender.
Less heat: Omit or reduce the chipotle paste and chili for a milder version.
Other meats: Try this with beef brisket or pork shoulder.
Dairy-free: Skip the sour cream or use a plant-based alternative.

FAQs

Can I make this ahead of time?
Yes, you can cook and shred the lamb up to 3 days in advance. Store in the fridge and reheat before serving.

Can I freeze lamb barbacoa?
Absolutely. Freeze in portions with some cooking sauce. Defrost overnight in the fridge and reheat thoroughly.

How spicy is this?
The chipotle and adobo give it medium heat. You can adjust the chili to suit your taste.

Serving Suggestions

Taco bar: Serve with warm tortillas and a variety of toppings so guests can build their own.
Sides: Pair with Mexican rice, black beans, grilled corn, or a zesty slaw.
Leftovers: Use in burritos, quesadillas, nachos, or rice bowls.

Why You’ll Love This Recipe

Deep, smoky flavor with melt-in-your-mouth tenderness
Easy to prepare using a slow cooker or oven
Perfect for tacos, burritos, or meal prep
Feeds a crowd—great for parties or gatherings
Customizable heat and toppings to suit everyone