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Lamb Barbacoa

Mexican Lamb Barbacoa - a simple delicious recipe from Oaxaca that results in tender, juicy falling off the bone lamb perfect for tacos and burritos! #tacos #barbacoa #lamb #lambrecipes #oaxaca #mexicanrecipes #cincodemayo

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Mexican Lamb Barbacoa – a simple delicious recipe from Oaxaca that results in tender, juicy falling off the bone lamb perfect for tacos and burritos!

Scale

Ingredients

Barbacoa Marinade:

Instructions

Preheat oven to 325F.

Score the fat on the lamb (see photos) Generously season all sides of the lamb shoulder with salt.  Set on counter while you make the marinade.

To make the marinade, de-stem the dried chilies, break them in half and discard the seeds ( you don’t need to remove every single one, a few strays are OK). Break the chilies apart into smaller pieces and add to the blender with the remaining ingredients.  Blend until very smooth, for a full minute.

Heat a skillet or dutch oven to medium high heat and add oil. Sear the salted lamb shoulder, patiently browning each side to create a deep colored crust. DO NOT SKIP THIS STEP! ( It is the secret to sealing in the juices and creating flavor!)

Once all sides are seared, place lamb shoulder in the dutch oven. Nestle the onion and orange slices all around it along with bay leaves. Pour the marinade over top and shake the pan to get the marinade to the bottom.

Cover tightly and bake in a 325F oven for 3½-4 ½ hours. See notes on timing!

Roast is done when meat pulls apart easily.  Pull the meat off the bones and discard any fat.  Tear into smaller pieces and place into an oven proof serving dish. Strain 1-2 cups of the marinade and pour over the meat keeping it moist.  Taste the lamb and adjust salt and heat. If it tastes bland add salt.

Keep warm in  oven until ready to serve. I like to leave this uncovered so the meat gets a little crispy on the top. Garnish with onions and cilantro if you like.

Notes

You can use bone-in lamb shoulder like you see here ( this is a 4 ½ pound bone-in roast).  For ease and faster cooking, you can have your butcher cut the bone out and roll into a boneless “roast”.  Cooking times will vary based on weight and cut. Allow 3- 3 1/2 hours for 3-4 lb boneless roast.  Allow 4-4 ½ hours for a 5-6 lb bone-in roast. I always plan for an extra hour, just in case.

Feel free to toast whole cumin and coriander seeds, then crush, for enhanced flavor.

Epazote is a Mexican herb that really bumps up the flavor and authenticity of this recipe. It can sometimes be found at Mexican Markets. Or try growing it from seed!

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