Pulled Lamb Tacos with Pickled Shallots,
Cabbage Slaw, and Carrot Salad
Nothing says family-fun like taco night. Instead of traditional Mexican tacos composed of corn
tortillas dressed in guacamole, cilantro, chopped onion, tomatoes, and chiles, try our lamb
tacos.
These tacos are inspired by a fusion of flavours from Mexico to Turkey. They feature pulled
lamb, coriander pickled shallots, cabbage slaw, and carrot salad.
The combination of herbs and spices will elevate your taco night to new heights, creating the
perfect bite of fat, sweetness, and tang.
Need-to-Know
The Quality of the Meat Impacts the Final Product
I advise you to visit your local butcher to purchase a lamb shoulder. The grocery store does not
usually carry high-quality red meat. Of course, it is not a requirement, but if you spring for the
local butcher’s livestock, it will undoubtedly be worth the few extra bucks.
The Cooking Time is Dependent on Size
The size of the lamb shoulder you purchase will depend on the size of the lamb. This recipe is
based on a 4.5-pound lamb shoulder. However, if yours is slightly larger, reaching 5-6 pounds,
you may need to slow cook on low heat for 5 hours instead of 4 hours. Use a thermometer to
determine doneness. The final result will be a slow-cooked pulled lamb that easily forks off the
bone.
The Food and Drug Administration recommends an internal temperature of 145 degrees
Fahrenheit (or 63 degrees Celsius) to a maximum of 160 degrees Fahrenheit (71 degrees
Celsius). This temperature will yield a perfect medium-rare lamb shoulder. However, for pulled,
fall off the bone lamb, the temperature will be approximately 195 degrees Fahrenheit (91
degrees Celsius) to 205 degrees Fahrenheit (96 degrees Celsius).
Charring the Skin is the Name of the Game
Keep an eye on the internal temperature of the lamb. When the temperature reaches
approximately 160 degrees Fahrenheit (or 71 degrees Celsius), turn up the oven to 400 degrees
Fahrenheit (204 degrees Celsius) to char the skin for 30 minutes to 1 hour or until the internal
temperature reaches 195 degrees Fahrenheit (91 degrees Celsius). The longer the lamb
shoulder can sit in high heat, the more the skin will char.
Let It Rest
It is essential to allow your lamb shoulder to rest for 30 minutes before shredding it. Remove the
lamb shoulder from the oven when it reaches 195 degrees Fahrenheit (91 degrees Celsius).
Note that the lamb’s internal temperature may increase by 5 to 10 degrees after resting.
Reheating and Storage
Store leftover lamb in an airtight container and place it in the refrigerator. You may consume it
for up to 4 days following refrigeration.
You may reheat it in the microwave at 70% for 1-2 minutes or until warm throughout.
Alternatively, you may wrap the lamb in foil and place it in the oven at 350 degrees Fahrenheit
(177 degrees Celsius) for 10 minutes or until warm.
Store pickled shallots in a sealed jar in their brine and refrigerate for up to 2 weeks. The carrot
salad and the cabbage slaw should be stored in separate airtight containers in the fridge for up
to 1 week. Both may become soggy after a day. Visit the “Love Your Leftovers” section for tips
on how to enjoy leftover carrot salad and cabbage slaw the next day. You can quickly whip up
fresh cabbage slaw or carrot salad for the remaining tacos on the days you wish to enjoy them.
Wine Pairing
Visit your local liquor store and request a bottle featuring these characteristics to find the perfect
pair.
● Colour: red
● Notes: unripe cherry, pepper, white pepper, lilac, mushroom, and moss
● Geography: old world
● Structure: medium body, medium acidity
Love your Leftovers
Extra Carrot Salad and Cabbage Slaw?
● Throw both carrot salad and cabbage slaw leftovers into a large salad the next day.
● Combine field greens, crunchy vegetables such as fennel, red pepper, green pepper,
and cucumbers into a large mixing bowl.
● Chop cilantro and sprinkle it into the mixing bowl.
● Shake up a simple vinaigrette sweetened with honey. I recommend Cookie + Kate’s
basic vinaigrette.
● Toss the salad and enjoy.
● Extra Lamb Meat
● Wash and cook white or brown basmati rice on the stovetop.
● Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
● Wrap the leftover lamb in foil and place in the oven for 10 minutes or until warm.
● Spoon white or brown basmati rice into a bowl.
● Top with leftover warm lamb, pickled shallots, cabbage slaw, and carrot salad.
● Garnish with chopped cilantro.
Purge Your Fridge
You just finished devouring our lamb tacos, and you are left with the following ingredients:
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Lamb shoulder carcass
1/2 orange
Three inches ginger
1/2 shallot
3/4 head of green cabbage
2 tablespoon green onions
1/2 cup of cilantro
Try our mushroom and pea lamb broth risotto using the leftover lamb shoulder carcass
to make a beautifully rich and flavorful broth for a creamy and authentic Italian risotto.
Additionally, get rid of the remaining leftover ingredients with our cilantro and orange pickled
cabbage and shallots recipe. It is simple, easy, and it will last in your refrigerator for 4 to 6
weeks. You may toss it in a salad, throw it into a rice bowl, put it on a burger or in a sandwich,
or serve it atop fish or red meat dishes. The options are endless.
Print Pulled Lamb Tacos with Pickled Shallots, Cabbage Slaw, and Carrot Salad