If there’s one thing that I never get sick of it’s tacos! I love finding ways to switch these up which is why I created these Shredded Lamb Tacos, featuring New Zealand grass-fed lamb shoulder. If you haven’t tried cooking lamb shoulder in the crockpot, this recipe is so easy to make and you’ll have lamb prepped for meals all week long. With a little extra prep at the beginning of the week, this weeknight dinner is one that will come together in no time .
Shredded New Zealand Grass-fed Lamb Tacos
What you need for Shredded New Zealand Grass-fed Lamb Tacos:
- New Zealand grass-fed lamb shoulder
- Red onion
- Chicken stock
- Garlic cloves
- Cumin, garlic, coriander, salt, pepper
- Bay leaves
What you need for assembling the tacos:
- Corn or flour tortillas
- Pickled red onions
Other ideas for using the shredded New Zealand grass-fed lamb shoulder:
- Use it on top a salad!
- Stuff it into a baked sweet potato
- Make a cheesy quesadilla
- Serve it alongside roasted veggies and potatoes
If you’ve never had New Zealand grass-fed beef and/or lamb, this is every reason to try it! Honestly, other meats don’t even compare. Grass-fed beef and lamb from New Zealand is grass-fed and finished, ensuring the most naturally flavorful and nutrient rich meat you can find and the taste is unrivaled.
Another thing I love about New Zealand grass-fed beef and lamb is that the animals are raised on an open pasture and allowed to graze as they please. The farms provide a stress-free place for the animals to live. It is a calm existence where they can roam freely and enjoy their natural grass diet. Not surprisingly, this reduced stress promotes animal welfare, making them healthy and strong, requiring few, if any, antibiotics and absolutely no hormone growth promotants (HGPs).
How to prepare your New Zealand grass-fed lamb shoulder for the crockpot:
- Start by heating up the skillet with a little avocado oil and sauté the lamb shoulder for 2-3 minutes on each side.
- Place the lamb shoulder in the crockpot with the remaining ingredients: chicken stock, diced red onion, garlic cloves and seasonings.
- Cook on low for 6-7 hours until you can easily shred with a fork.
How to store leftover Shredded New Zealand Grass-Fed Lamb:
You want to store your shredded lamb in a closed container in the fridge. That way it will last up to 3-4 days and can be reheated when you want to fix it during the week. I like using these containers!
What I used for this recipe:
If you like this recipe, you may also enjoy these on One Balanced Life:
- Grass-fed Beef Tostadas with Avocado Salsa
- Air Fried Avocado Tacos
- Shrimp Tostadas with Pineapple Salsa
Looking for more easy weeknight dinners? Check out this blog post with a roundup of some of my favorites!
- 3 lbs. New Zealand grass-fed lamb shoulder
- 1 tbsp avocado oil
- 2 cups chicken stock
- 1 garlic cloves, minced
- 1 red onion, diced
- 1 lime, juiced
- 2 bay leaves
- 1 tbsp cumin
- 1 tsp coriander
- 1 tsp garlic powder
- ½ tsp sea salt, pepper
- For the tacos:
- 4 corn tortillas
- ⅓ cup pickled red onions
- ⅓ cup tomatoes, chopped
- Fresh cilantro for topping
1. In non-stick pan, heat avocado oil on medium-high. Sear lamb shoulder for 2-3 minutes per side.
2. In crockpot, add all ingredients including seared lamb shoulder.
3. Cook on low for 6-8 hrs, oruntil you can shred the lamb shoulder with a fork.
4. Prepare tacos by heating up corn tortillas on the stove top.
5. Add shredded lamb shoulder, pickled red onions, tomatoes, fresh cilantro and a drizzle of jalapeno sauce.
until next time...