Ingredients

  • Lamb shoulder 1½kg, bone-in
  • Garlic 2 cloves
  • SpinneysFOOD Fresh Mint 2 handfuls
  • SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
  • SpinneysFOOD Fine Cumin 2 tsp
  • SpinneysFOOD Fine Coriander 2 tsp
  • SpinneysFOOD Fine Sea Salt 1 tbsp + extra for seasoning
  • SpinneysFOOD Black Pepper Freshly ground, to taste
  • Red onion 1, small
  • White vinegar 250ml
  • SpinneysFOOD Bottled Drinking Water 125ml
  • SpinneysFOOD Extra Fine Caster Sugar 70g
  • Lemon 1
  • SpinneysFOOD Greek Yoghurt 250g
  • Corn or flour tortillas 12, small
  • Baby gem lettuce 2 heads
  • SpinneysFOOD Fresh Coriander A handful

Nutrition (Per serving)

  • Calories 578
  • Fat 26.4g
  • Saturates 8.8g
  • Protein 48.4g
  • Carbs 35.6g
  • Sugars 15.3g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Lamb shoulder tacos

Mexican 10 Mins Prep · 180 Mins Cook


  1. Preheat the oven to 160°C, gas mark 3.
  2. Place the lamb shoulder in a roasting pan, or on a baking tray.
  3. Crush the garlic. Chop 1 handful of mint. In a bowl, mix the olive oil, garlic, mint, cumin, fine coriander, salt and pepper. Rub the mixture over the lamb shoulder, ensuring an even coating. Cover the roasting pan with aluminium foil. Place the lamb in the oven for approx. 3-4 hours, or until the meat is tender and easily falls off the bone.
  4. Meanwhile, prepare the pickled onions. Peel and finely slice the onion. In a small bowl, combine the vinegar, water, sugar and 1 tbsp salt. Stir until the sugar dissolves. Add in the onions and set aside for at least 30 minutes to pickle.
  5. To make the mint-yoghurt sauce, finely chop the remaining mint leaves and juice the lemon. Combine the Greek yoghurt, mint, lemon juice and salt in a bowl. Refrigerate until ready to use.
  6. Once the lamb is done, remove it from the oven and let it rest for 15-20 minutes. Using two forks, shred the lamb, discarding any bones or excess fat.
  7. Warm the tortillas in a dry pan or microwave according to package instructions. Finely shred the lettuce. Roughly chop the fresh coriander.
  8. To assemble the tacos, generously spread mint-yoghurt sauce on the tortillas, top with shredded lettuce, shredded lamb and pickled red onions. Scatter over fresh coriander and serve immediately.