1-To get started with this Barbacoa Lamb Carnitas, gather your ingredients and set up your cooking station for a smooth process. Begin by heating 2 tablespoons of vegetable oil in a large frying pan, then sear the 2.2 kg bone-in shoulder of Welsh lamb on all sides until it’s nicely browned this step locks in the flavors. Once that’s done, add the adobo paste, chipotle paste, minced garlic, cumin, ground coriander, dried oregano, stock, salt, pepper, ground cloves, and lime juice to the pan, and bring it all to a boil.

2-Next, transfer everything to a slow cooker and cook on low for 8-9 hours or on high for 6 hours for that tender result. If you prefer the oven, use a heavy-based pan with a lid at 160°C for about 3 hours, but add an extra 180 ml of stock and check the moisture to keep it from drying out. After cooking, remove the lamb, shred it with two forks while discarding the bones, then heat the remaining oil in a frying pan to fry the shredded meat for 3-4 minutes until it’s crisp and golden.

3-Finally, divide the lamb into warmed soft tacos, drizzle with some of the cooking sauce, and top with sliced red onion, chopped fresh coriander, jalapenos, quartered cherry tomatoes, salsa, sour cream, and guacamole. Serve it all with lime wedges for a fresh squeeze.