These Crockpot Lamb Barbacoa Tacos are the kind of dish that gets everyone leaning in for seconds. Slow-cooked lamb, infused with citrus, spice and a hint of smokiness, becomes the kind of centrepiece that makes weeknight dinners feel like a celebration. Inspired by traditional barbacoa but adapted for convenience, this version uses a Crockpot Sizzle and Stew to lock in all that flavour with minimal fuss. It’s a one-pot wonder that does the heavy lifting for you, delivering juicy, pull-apart lamb perfect for piling into tacos, topping with guac, or even spooning into a warm rice bowl.
Table of Contents
- Ingredient Breakdown
- Choosing the Right Cut of Lamb
- Making the Most of the Sauce
- Taco Shells and Tortillas: Choosing the Right Base
- Taco Toppings
- Great for Batch Cooking
- More Lamb Recipes
Ingredient Breakdown
- Lamb shoulder: Rich and succulent, it’s ideal for slow cooking until fork-tender.
- Chipotle chilli flakes: Adds smoky depth while bringing a mild heat.
- Cumin and coriander: Earthy and aromatic, they balance the richness of the lamb.
- Smoked paprika: Offers subtle smokiness that enhances the chipotle.
- Garlic and onion: The savoury backbone to the sauce.
- Orange and lime: These citrus fruits add sharpness and lift.
- Cider vinegar: Brings gentle acidity that cuts through the fat.
- Brown sugar: Balances spice with just a hint of sweetness.
- Bay leaves: Classic slow-cook staple, adds fragrant complexity.
- Taco shells, pico de gallo, guacamole: For building your perfect bite.
Choosing the Right Cut of Lamb
While you can use different cuts of lamb for slow cooking, nothing beats shoulder when making Crockpot Lamb Barbacoa Tacos. This particular joint comes with the perfect mix of fat, connective tissue and meat, which breaks down beautifully over several hours. It holds up well during the long cooking time and rewards patience with unparalleled tenderness.
The bone-in aspect matters too: it enhances the flavour of the final dish while giving the sauce a depth that boneless alternatives can’t match. Trimming excess fat beforehand is key, but don’t be too aggressive. Some fat is essential for moisture and richness. Once the lamb has cooked and rested, you’ll find it easy to pull apart. The result? Juicy shreds packed with flavour, perfect for folding into warm taco shells.
Making the Most of the Sauce
The sauce created in this recipe deserves just as much attention as the lamb itself. In Crockpot Lamb Barbacoa Tacos, the sauce isn’t just an afterthought. It’s the glue that binds all the elements together. It starts as a marinade, then turns into a braising liquid, and finishes as a glossy, punchy reduction.
Reducing it after the lamb is cooked intensifies the flavours and gives the meat a final coating that clings to every strand. Don’t rush this part. The liquid should bubble gently and then thicken slightly as the flavours concentrate. If it reduces too far, a splash of water or stock brings it back into balance. A great sauce makes each bite more vibrant, transforming tacos from tasty to unforgettable.
Taco Shells and Tortillas: Choosing the Right Base
The base of your taco matters. For Crockpot Lamb Barbacoa Tacos, a soft corn tortilla works best. It’s pliable, flavourful, and holds the meat well without tearing. Warm it briefly on a hot, dry pan to soften and develop flavour. If you prefer crunch, hard taco shells also work. Just be aware they can crack under the weight of juicy lamb and toppings. Flour tortillas are another option and tend to be more forgiving if you’re feeding a crowd.
Whichever you choose, make sure they’re warmed just before serving. A cold taco shell dulls the flavour and texture, while a warm one enhances both. Keep them wrapped in foil or a clean tea towel to retain heat. The tortilla is the vessel that holds everything together. Don’t overlook its importance.
Taco Toppings
A great taco is more than just its filling. The toppings you choose for Crockpot Lamb Barbacoa Tacos should enhance, not overpower. Start with contrast: the lamb is rich and spiced, so cool, fresh additions work well. A sharp pico de gallo gives brightness and crunch. Guacamole offers creaminess and subtle richness. Meanwhile, a drizzle of lime crema adds a cooling element that ties everything together.
If you enjoy heat, sliced jalapeños or a hot sauce work beautifully. If you want to add texture, try finely shredded cabbage or pickled onions. They cut through the richness and keep the tacos lively. And finally, a handful of chopped coriander or parsley brings a touch of freshness. The key is balance: each topping should support the lamb, not compete with it.
Great for Batch Cooking
One of the best things about Crockpot Lamb Barbacoa Tacos is how well they lend themselves to batch cooking. The slow cooker allows you to make a large portion without extra effort, and the results reheat beautifully. The flavours deepen overnight, so leftovers often taste even better.
You can divide the lamb into meal-sized portions and freeze them for later. Simply defrost and reheat on the stove with a splash of water. This makes them ideal for meal prep or feeding unexpected guests. You can also repurpose the lamb beyond tacos: try it in quesadillas, rice bowls, or even stirred through pasta for something different. Versatile, flavourful, and easy to store, this recipe is a brilliant investment in future meals.
More Lamb Recipes
If you enjoyed the bold, rich flavours of these Crockpot Lamb Barbacoa Tacos, here are some more of my lamb-based recipes for you to try:
- Lamb Tagine with Chickpeas and Apricots: An aromatic stew of meltingly tender lamb, chickpeas and dried apricots, packed with warm, Moroccan spices.
- Mulled Wine Braised Brisket: This Mulled Wine Braised Brisket is a hearty, festive beef stew that’s the perfect combination of savoury, sweet, and spiced flavours.
- Lamb Barbacoa: This tender, flavour-packed dish is perfect for tacos, burritos, or tostadas, allowing everyone to customise their meal just the way they like it.
- Harissa Lamb Ragu: With smoky harissa, warm spices, and a splash of red wine, it’s got complexity in every bite. This isn’t a one-dimensional ragu—it’s rich, robust, and luxurious, with the optional burrata adding a creamy, decadent finish.
See how I make all these recipes and more over on my Instagram!
Crockpot Lamb Barbacoa Tacos
In partnership with Crockpot UK
Delicious melt-in-your-mouth lamb made with my Crockpot Sizzle and Stew Slow Cooker. It’s perfect for tacos, burritos, tostadas or anything else you might fancy. The lamb shoulder is seared in the hob-safe bowl before being transferred to the slow cooker to simmer away in a tasty marinade, which combines chipotle, fresh orange and lime, and an assortment of spices.
Everyone will love this dish! It’s great for a feast between friends and family. It’s easy to make and everyone can get stuck in and customise their tacos to their liking.
- Prep Time: 15 minutes
- Total Time: 6 hours
- Yield: 8 1x
- Category: Meat
Ingredients
- 1 tbsp chipotle chilli flakes
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- ½ tbsp dried oregano
- ½ tbsp chilli flakes, optional
- 1 tsp smoked paprika
- 1 tsp ground cinnamon
- 1 tsp sea salt
- ½ tsp ground allspice
- ½ tsp freshly-ground black pepper
For the lamb:
- 1.5 kg bone-in lamb shoulder joint
- extra-virgin olive oil
- 1 large onion, finely chopped
- 6 garlic cloves, finely sliced
- 1 extra-large orange, juice and zest
- 1 lime, juice and zest
- 1 tbsp apple cider vinegar
- 1 tbsp brown sugar
- 1 litre water
- 2 dried bay leaves
To serve:
- Taco shells
- Pico de Gallo
- Guacamole
Instructions
You will need a Crockpot Sizzle and Stew Slow Cooker. Buy yours here.
- Combine the spice mix ingredients in a small bowl.
- Score the fat on the bone-in lamb shoulder. Season generously with sea salt on all sides. Drizzle with olive oil and spread to cover.
- The Crockpot Sizzle & Stew has a hob-safe bowl, so you can sear and slow-cook from start to finish with just one pot. Added bonus: it’s easy to clean and is dishwasher safe!
- Heat the hob-safe bowl over medium-high heat. Sear the lamb shoulder until browned on all sides. Transfer the browned lamb to a large plate.
- Reduce the heat to medium-low. Add the onion and cook, stirring occasionally, until softened and starting to brown, around 10 minutes.
- Add the garlic and cook, stirring constantly, for 1 minute, then add the spice mix and cook, stirring constantly, for a further 30 seconds. The short cooking time will ensure that you don’t burn the spices, which would make them, and thus the finished recipe, bitter.
- Add the remaining ingredients – orange juice and zest, lime juice and zest, apple cider vinegar, sugar, water, and dried bay leaves – and stir to combine.
- Return the browned lamb to the sauce. Cover with the lid and bring to a simmer, then transfer the hob-safe bowl straight from the stove to the slow cooker. Cook on the high setting for 4 to 5 hours, or until fall-apart tender. Note: the Crockpot Sizzle & Stew has high, low and keep-warm settings, which offers great control over every meal.
- Remove the lamb from the sauce and let rest for 15 to 20 minutes. At this point, the lamb should be so tender that the bone slips right out and the meat will be juicy and tender.
- Remove the lid and return the hob-safe bowl to the stove. Reduce the sauce over high heat for 15 to 20 minutes, stirring occasionally.
- Once the lamb has rested, shred it with two forks, discarding any large pieces of fat. Return the shredded lamb to the sauce and stir to combine. Taste and adjust seasoning, to your liking.
- Return the hob-safe bowl to the slow cooker on the keep-warm setting while you toast your tortillas and prep your toppings. Serve family-style and enjoy!
Notes
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