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Slow Cooked Lamb Tacos with Spicy Mango Salsa

Slow Cooked Lamb Tacos with Spicy Mango Salsa

Succulent shredded lamb, slow cooked for maximum tenderness and served with a refreshing spicy mango salsa over flour tortillas. Also known as heaven on a plate!



For the lamb:

- 1 medium piece of lamb shoulder (c. 800g)

- 1 orange

- 250ml beer (we like to use pale ale)

- 1 teaspoon cinnamon

- 1 teaspoon sweet paprika

- 1 teaspoon ground cumin

- 1 teaspoon garlic powder

- 1 teaspoon chilli powder

- 1 teaspoon dried oregano

- 2 sprigs rosemary

- Salt and black pepper to taste

For the mango salsa:

- 1/2 mango

- 1-2 red chilli pepper(s), depending on your desired heat level

- 1 clove garlic

- 1 bunch coriander (c. 30g)

- 80ml olive oil

- 1 lime

- Salt and black pepper to taste



1. Let's start by prepping the lamb. Pierce the shoulder throughout with a sharp knife (do not pierce all the way through, 1-2cm deep cuts are ideal) and place it in a large bowl. Add all the dried ingredients alongside the zest and juice of 1 orange. Cover and marinade for at least 1-2 hours, or preferably overnight.

2. To cook the lamb, add the shoulder to a pressure cooker with the beer poured over it and cook for 40mins until very tender. Once finished cooking, allow it to rest in the juices for 20mins before shredding it on a plate. Add a few tablespoons of the cooking juice to the shredded lamb and stir.

3. For the salsa, chop the mango into small cubes and place it in a bowl. Finely chop the chilli pepper and coriander and add to the diced mango. Mince the garlic clove and add it alongside the juice and zest of 1 lime. Add a generous pinch of salt and pepper, taste it and adjust the seasoning. Mix all the ingredients together and, lastly, add the olive oil. Mix again until incorporated.

4. Serve the lamb over tortillas and top with the salsa. IT'S SO GOOD!