● 1.5 kg boneless lamb shoulder
● 2 tbsp olive oil
● 4 cloves garlic, minced
● 2 tsp ground cumin
● 2 tsp smoked paprika
● 1 tsp dried oregano
● 1 tsp salt
● 1/2 tsp black pepper
● Juice of 1 lemon
● 1 cup chicken or beef stock
● 12 small tortillas
● 1 red onion, thinly sliced
● 1 cup chopped fresh cilantro
● 1 cup crumbled feta cheese
● Lime wedges, for serving
1. Preheat the Oven: Preheat your oven to 160°C (320°F).
2. Prepare the Lamb: In a small bowl, mix together the olive oil, minced garlic, ground
cumin, smoked paprika, dried oregano, salt, black pepper, and lemon juice to form a
paste.
3. Season the Lamb: Rub the spice paste all over the lamb shoulder, ensuring it is well
coated.
4. Roast the Lamb: Place the lamb in a roasting pan. Pour the chicken or beef stock into
the pan. Cover tightly with aluminum foil and roast in the preheated oven for 3 hours or
until the lamb is tender and easily shredded with a fork.
5. Shred the Lamb: Remove the lamb from the oven and let it rest for 10 minutes. Shred
the meat using two forks.
6. Prepare the Toppings: While the lamb is resting, prepare your toppings by thinly slicing
the red onion, chopping the fresh cilantro, and crumbling the feta cheese.
7. Assemble the Tacos: Warm the tortillas in a dry skillet or microwave. Fill each tortilla
with a generous portion of shredded lamb, then top with red onion, cilantro, and feta
cheese.
8. Serve: Serve the tacos immediately with lime wedges on the side.
