Hogget-Lamb Barbacoa

Marinating the lamb

1. Place the lamb in a large zip lock bag, add the jar of Ancho in Adobo, massage the paste over the meat through the bag, tie up and place in a dish in the refrigerator to marinate overnight.

Preparing the lamb

1. Pre heat the oven to 200oC.
2. Take the meat out of the fridge an hour before you want to cook, to come back to room temperature.
3. Place the rack in the roasting tray and lay long strips of foil over it, the ends should hang over the side and be long enough to fold over the meat, encasing it completely. 
4. Place half the avocado leaves in a single layer on the foil.
5. Place the lamb shoulder on top of the Avocado Leaves with as much marinade as you can, place the remains avocado leaves on top of the shoulder and wrap so that it is all enclosed.
6. Pour enough water in the bottom of the roasting tray, about 1cm deep, to catch the juices and to create a moist environment for the lamb to slowly roast.
7. Place the meat in the oven and turn the temperature down to 160oC (not fan assisted) 
8. Cook for approx. 4 hours or until meltingly tender. Check the water level every hour to make sure there is sufficient liquid still in the bottom of the roasting tray if not top up to the same level as when you put it in the oven.

In the meantime prepare your garnishes.

Serving the barbacoa

1. Once cooked remove the meat from the oven and let stand for half an hour to relax. 
2. De fat the juices in the roasting tray and on the stove top reduce the juices until tasty. 
3. Uncover and gently shred your meat with two forks removing any gristle or excess fat (some fat is good).
4. Pour over any tasty pan juices and season generously with salt flakes, the meat can take a lot of salt.
5. Serve with Salsa Borracha, roasted potatoes and seasonal greens or make tacos!