Pulled Lamb Tacos

Serves 6-8


  • 1 lb Pulled boneless American Lamb shoulder (recipe follows)
  • 1 Red bell pepper, thin sliced
  • ½ Red onion, thin sliced
  • 1 Clove garlic, minced
  • 1 ½ tsp Chili powder
  • 1 tsp Paprika
  • 18 – 3” Corn tortillas
  • Creamy Cilantro Slaw (recipe follows)
  • 4 oz Queso fresco, crumbled
  • Kosher salt and fresh cracked black pepper
  • 1/3 cup Chopped fresh cilantro for garnish
  • 3 tbsp Extra virgin olive oil, divided


  1. In a large skillet, heat 1 tbsp of oil over medium high heat. Add bell pepper and onion and sauté until just beginning to soften, about 4 minutes. Add garlic, chili powder and paprika, mix well and continue cooking until just beginning to brown, about 2 minutes. Remove to a plate.
  2. Add 1 tbsp oil to the same skillet. Add lamb and mix well to scrape all remnants from skillet. Press the lamb flat and allow to cook until a crust begins to form, about 4 minutes. Flip lamb in portions and brown the other side.
  3. While lamb is browning, in a separate skillet heat remaining oil over high heat. Add tortillas, a few at a time. As tortillas begin to brown, fold them loosely in half. Flip over back and forth until tortillas are semi-crispy and hold a taco shell shape. Move to a paper towel lined plate. Repeat with remaining tortillas.
  4. Add a small amount of lamb to each tortilla. Sprinkle queso fresco over each then top with bell pepper mixture and cilantro slaw. Garnish with additional fresh cilantro.

For Pulled Lamb Shoulder

  • 1 – 1 ¼ lb. boneless lamb shoulder
  • 2 cloves Garlic, peeled and minced
  • juice and zest of ½ large lemon
  • ¼ cup olive oil
  • ½ large yellow onion, sliced
  • kosher salt and fresh ground black pepper (to taste)


  1. Lay boneless lamb shoulder flat on work surface. Season well with salt and pepper all over.
  2. Massage garlic, lemon zest and juice and olive oil into lamb, wrap tightly and refrigerate for six hours to overnight.
  3. Place shoulder roast in a crock pot or slow cooker and cover ⅔ up with water.
  4. Cook on high for 6-8 hours or until it shreds easily with a fork. Remove from cooking liquid, let cool slightly, trim excess fat and shred with two forks.
  5. Reserve cooking liquids for future cooking needs, if desired.

For Creamy Cilantro Slaw

  • ¼ cup Sour cream
  • ¼ cup Heavy cream
  • ½ tbsp Apple cider vinegar
  • 1 ½ tbsp Lime juice (roughly the juice of one large lime)
  • Zest from one lime
  • 1 small Serrano chili, seeded and minced
  • 1 clove Garlic, peeled and minced
  • ⅓ cup Fresh cilantro, chopped
  • 2 cups Green cabbage, thin sliced
  • Kosher salt and fresh cracked black pepper


  1. In a medium bowl, whisk together sour cream, heavy cream, lime juice and zest, Serrano chili and garlic.
  2. Stir in cilantro then fold in cabbage.
  3. Add salt and pepper to taste and toss to mix ingredients well.