Lamb or Hogget shoulder is marinated in Ancho in Adobo over night and slow cooked with Avocado Leaves, until pull apart tender.
You will need a roasting tray with a rack and foil to wrap.
Serve as as a main course with roasted potatoes, seasonal green and salsa borracha.
Also tasty as tacos with toasty corn tortillas, diced, onion, coriander, green chile and lime.
Place the lamb in a large zip lock bag, add the jar of Ancho in Adobo, massage the paste over the meat through the bag, tie up and place in a dish in the refrigerator to marinate overnight.
Preparing the lamb
Pre heat the oven to 200oC.
Take the meat out of the fridge an hour before you want to cook, to come back to room temperature.
Place the rack in the roasting tray and lay long strips of foil over it, the ends should hang over the side and be long enough to fold over the meat, encasing it completely.
Place half the avocado leaves in a single layer on the foil.
Place the lamb shoulder on top of the Avocado Leaves with as much marinade as you can, place the remains avocado leaves on top of the shoulder and wrap so that it is all enclosed.
Pour enough water in the bottom of the roasting tray, about 1cm deep, to catch the juices and to create a moist environment for the lamb to slowly roast.
Place the meat in the oven and turn the temperature down to 160oC (not fan assisted)
Cook for approx. 4 hours or until meltingly tender. Check the water level every hour to make sure there is sufficient liquid still in the bottom of the roasting tray if not top up to the same level as when you put it in the oven.
In the meantime prepare your garnishes.
Serving the barbacoa
Once cooked remove the meat from the oven and let stand for half an hour to relax.
De fat the juices in the roasting tray and on the stove top reduce the juices until tasty.
Uncover and gently shred your meat with two forks removing any gristle or excess fat (some fat is good).
Pour over any tasty pan juices and season generously with salt flakes, the meat can take a lot of salt.
Serve with Salsa Borracha, roasted potatoes and seasonal greens or make tacos!
Cool Chile Updates
CHRISTMAS AND NEW YEAR’S DELIVERY DATES
Find last days to send orders for Christmas and New Year’s below. Please note during these holidays it is a very busy period for us and our courier company, we advise ordering early to help parcels be delivered before Christmas and New Year’s. This is by no means a guarantee!
CHRISTMAS DELIVERY DATES
The last day we recommend placing an order with us to receive delivery before Christmas is Wednesday 22nd of December, we will still be sending parcels until the 23rd of December. We recommend to place orders before 22nd to avoid delays and get a better chance of delivery. We anticipate delays with DPD again.
Click and Collect: The last day to click and collect will be Thursday the 23rd of December. Click and collect orders can take up to 48hrs to be prepared so please have your order in by Tuesday morning to be safe.(Please notice that Tortillas are made fresh to order)
NEW YEARS DELIVERY DATES
Cool Chile is closing Friday 24th of December to Tuesday 28th of December. We will have skeleton staff returning between 29th -31st from 9am to 5pm, with business as usual from the 4th of January. Orders arriving from the 23rd onward will be carried over to the 29th where the small team that we have in will try to get out what they can. We anticipate delays with DPD again.