Mexican Lamb Barbacoa
Lamb Barbacoa Recipe
Ingredients
2-3 lbs Palmer Farms lamb shoulder, trimmed and cut into large chunks
3 tablespoons Palmer Farms Mexican spice mix
1 onion, quartered
4 cloves garlic, smashed
2-3 bay leaves
1-2 chipotle peppers in adobo sauce (optional, for added heat)
2 cups beef broth (substitute chicken broth if desired)
Salt and pepper, to taste
Fresh cilantro, for garnish
Lime wedges, for serving
Tortillas for serving
Instructions
Marinate the Lamb: Rub the lamb shoulder chunks generously with Palmer Farms Mexican spice mix. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
Prepare the Cooking Liquid: In a large slow cooker or Dutch oven, combine the quartered onion, smashed garlic, bay leaves, chipotle peppers (if using), and beef broth. Stir to mix well.
Cook the Lamb: Place the seasoned lamb shoulder on top of the onion and garlic mixture. Season with salt and pepper to taste. Cover and cook on low for 6-8 hours (or on high for 4-5 hours) until the meat is tender and easily shreds apart with a fork.
Shred the Meat: Once cooked, remove the lamb from the cooking liquid and allow it to rest for a few minutes. Use two forks to shred the meat into bite-sized pieces.
Serve: Strain the cooking liquid from the slow cooker or Dutch oven and reserve the flavorful broth. Serve the shredded lamb in tortillas, topped with fresh cilantro and a squeeze of lime. Drizzle with a little of the reserved broth for added flavor.
Alternative Spice Mix
If you do not have Palmer Farms Mexican spice mix on hand, you can create a simple alternative using the following ingredients:
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional, for heat)
Combine all ingredients and use as a substitute for the Mexican spice mix in the recipe above. Enjoy your homemade lamb barbacoa!
