Skip to Content

Spit Roasted Lamb Barbacoa with Fresh Baked Tortillas


6.5" Grilled-Ready Par-Baked
Spit Roasted Lamb Barbacoa with Fresh Baked Tortillas

Scale Your Recipe

Original Recipe Serves 12
Prep Time 30 min
Cooking Time 120 min


36 each  6.5" Grill-Ready™ Par-Baked Flour Tortillas (09301)  
Barbacoa Marinade , see related recipe   
5 lbs. Boneless Lamb Shoulder , excess fat removed and cut into large cubes 
 Salt to taste 
Red Radishes , thinly sliced for garnish 
Green Cabbage , thinly sliced for garnish 
Crumbled Queso Fresco Cheese for garnish 
Smoky Tomato Tomatillo Salsa , see related recipe 
Cilantro-Mint Crema , see related recipe   


1.) Pour barbacoa marinade over lamb shoulder. Allow to marinade minimum 60 minutes, up to 24 hours.

2.) Pre-heat a char-grill to medium high heat and a convection oven to 350°F. Wipe off excess marinade, season with salt and sear the marinated lamb heavily on all sides.

3.) Make a large pouch out of foil and place the seared lamb pieces in, seal tightly, and place in a roasting pan. Roast in a pre-heated oven for 2 hours or until fork tender.

4.) Once cooked, shred the lamb and transfer to a hotel pan with juices and hold on a hot line for assembly.

5.) For 1 plate; toast 3 par-baked tortillas in skillet or flat-top griddle for 1 minute per side, scoop 2.0 oz. of lamb onto each hot tortilla. Serve the 3 tacos on a plate with 2.0 oz. of each salsa in ramekins and small mounds of radishes, cabbage, and crumbled cheese.

Recipe Using Same Product(s)


Get the latest recipes, programs and product information in your inbox.

Thanks for signing up. Explore some other fresh ideas.