This recipe is superbly easy and you will not be disappointed.
Once the lamb is in the oven it is hands off!
For the sides, I used grated cheese, salsa, and sour cream. Below I will also share an easy recipe for sourdough flatbreads/ tortillas – these are wonderful to make a bunch a head of time and pop them in the freezer for when you need them.
Pulled Lamb tacos are a wonderful change from many other taco fillings. I like to use it for when I know I will have a busy day and will be coming home to a nourishing delicious filling meal that makes all my children happy!
Ingredients – serves 4 -6
- 1 Jackson Regenerational Farm lamb shoulder
- 2 medium onions chopped
- 6 cloves of garlic chopped
- 2 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon sage
- salt, pepper
- Diced fresh shiitake mushrooms
- 4 cups water or broth
- Also, can add spices like– paprika, chili powder, cinnamon, clove, etc.
- Optional additions – canned tomatoes
Preheat oven to 275F. Trim the shoulder of lamb of any large fat deposits if you want – I did not because I like the meat to stay moist during the low and slow cooking. Sprinkle the lamb well on both sides with salt and pepper. Heat a roasting pan on the hob over high heat. Add the lamb fat side down and fry for a few minutes until the lamb is sealed and slightly golden. Remove and set aside.
Add to the roasting pan the onions, garlic, tomatoes, mushrooms, stock or water, and spices. Season with salt and pepper and cumin. Add the lamb back to the pan, fat side up and cover the roasting pan tightly with foil or pan lid.
Place in the oven for 4 -6 hours, checking occasionally to see that there is still some liquid in the pan. If the pan is running dry add a little water. At this point – the lamb should pull apart easily from the bones. Shred the meat into the sauce at the bottom of the pan, fill your taco with the meat and toppings and Enjoy!
- This recipe can also be easily adapted for a Crock-pot or Instant Pot!
Ellie's Multipurpose Sourdough
225g or 1 cup starter (fed and bubbly 100%hydration: equal parts of flour and water) or ¼ tsp yeast
225g or 1 cup liquid (add an egg to enrich a sandwich loaf!)
450g or 3 – 3 1/2 cups flour. (If you are using all whole grains, some flours are thirsty so add a few extra splashes of liquid. If you are using yeast and omitting the sourdough starter, reduce the flour to about 3 cups)
15g or 1 1/2 tsp salt
15g or 1-2 tbsp honey or sugar (optional)
33g or 3 tbsp of oil
1) Mix all ingredients until the liquid and flour is well incorporated. No need to knead, but you can for 2-3 minutes to help develop the gluten if you would like.
2) Make a ball, cover and let it rise 3- 4 hrs. I keep mine in a container with a rubber band so I can see how much it raised. I don’t let it double. It uses quite a bit of starter so this can go faster during the warm months.
After the first rise, you can decide how to shape and what to make:
For PITA, roll out rounds, let it rest for 30 minutes and bake in a 500F oven 2-3 minutes or very hot griddle.
Shared with permission from Ellie Markovitch.