1-Getting started with Barbacoa Lamb Carnitas: Begin by heating 2 tablespoons of vegetable oil in a large frying pan over medium heat, then sear the 2.2 kg bone-in shoulder of Welsh lamb on all sides until it’s nicely browned. This step locks in the flavors and sets the base for the dish.

2-Next: add the adobo paste, chipotle paste, minced garlic, cumin, ground coriander, dried oregano, chicken or lamb stock, salt, ground black pepper, ground cloves, and lime juice to the pan. Bring everything to a boil, stirring to mix the spices well with the lamb. Once boiling, transfer the whole mixture to a slow cooker and cook on low for 8-9 hours or on high for 6 hours until the meat is fall-apart tender for a quick family meal.

3-After cooking, take the lamb out of the slow cooker and use two forks to shred the meat, tossing out the bones as you go. In another pan, heat the remaining 2 tablespoons of vegetable oil and fry the shredded lamb for 3-4 minutes until it’s crisp and golden, adding that irresistible texture. Finally, assemble your tacos by dividing the meat among 10-12 warmed soft tacos, drizzle with some of the cooking sauce, and top with sliced red onion, chopped fresh coriander, sliced jalapenos, quartered cherry tomatoes, salsa, sour cream, and guacamole, then serve with lime wedges for a fresh finish.

4-To keep things flowing, let’s break down the assembly process. Start by warming your tacos in the oven or microwave for that soft, inviting feel. Then, layer on the toppings one by one to build flavor and color, turning your plate into a vibrant meal that everyone will enjoy.