Shredded Lamb Tacos

Main Dish


Check out our new seasonings here



Serves eight (8)


  • Six (6) lb. boneless leg of lamb
  • Olive oil
  • Kosher salt, to taste
  • Garlic and Herb Seasoning, to taste
  • Twelve (12) cloves of garlic
  • Two (2) white onions
  • 32 oz. beef stock
  • Tzatziki sauce 
  • 1/2 Red onion, sliced
  • Four (4) Roma tomatoes, seeded and diced
  • Feta cheese, to taste


  • Preheat oven to 300 degrees
  • With a sharp knife, lightly score (crosshatch) the fat cap of the lamb. Make sure to not cut into the meat.
  • Apply olive oil, kosher salt and Coy Zesty Garlic and Herb Seasoning (or your favorite garlic and herb seasoning) to entire leg of lamb
  • Tie with twine (vertically and horizontally) and set aside
  • Cut onions into quarters and place at the bottom of your roasting pan. Peel your garlic and add to pan.
  • Pour beef stock over onions and garlic.
  • Place lamb on roasting rack (above beef broth)
  • Cover with aluminium foil and place in oven
  • Once internal temp reaches 190, uncover to brown meat
  • Place back in oven until you reach an internal temp of 202 degrees (or probe tender)
  • Rest for 30 minutes
  • While resting, chop the onions and garlic that were cooking in the beef broth.
  • Shred lamb and incorporate your chopped veggies and some of the beef broth to make moist.
  • Place tzatziki sauce on a warm tortilla, top with shredded lamb, sliced red onions, diced tomatoes and cheese.


*Check out our newest seasonings here 


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