Lamb Shoulder Tacos

Name: Lamb Shoulder Tacos
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 1.5kg lamb shoulder, slow-roasted and shredded; 12 small flour tortillas, warmed; 1 red onion, thinly sliced; 1 tbsp red wine vinegar; 2 tomatoes, diced; 1 cup Greek yoghurt; 1/2 cucumber, grated and squeezed; 2 cloves garlic, minced; 1 tbsp lemon juice; fresh mint and coriander to serve

Slow-roasted lamb shoulder shredded into soft tacos with tzatziki. Quick-pickling the red onion in vinegar while the lamb rests cuts through the richness with a sharp, bright crunch.

Total time

25 min

Prep

20 min

Cook

5 min

Difficulty

easy

Cuisine

Australian

Ingredients

1.5kglamb shoulder, slow-roasted and shredded

12small flour tortillas, warmed

1red onion, thinly sliced

1 tbspred wine vinegar

2tomatoes, diced

1 cupGreek yoghurt

1/2cucumber, grated and squeezed

2 clovesgarlic, minced

1 tbsplemon juice

fresh mint and corianderto serve

Instructions

Quick-pickle onion in vinegar 15 minutes.

Make tzatziki: mix yoghurt, cucumber, garlic and lemon. Season.

Warm tortillas.

Fill with lamb, pickled onion and diced tomato.

Spoon tzatziki over. Scatter herbs.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

1610

Protein

111.4g

Fat

92g

Carbs

77.9g

Fiber

5.1g

Sodium

1174mg

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