Fox Trot Farm Lamb Barbacoa
Tender, flavorful braised Fox Trot Farm lean leg of lamb slow cooked till falling off the bone and ready for your dinner plate, served over rice or polenta, great in sandwiches or tacos, ranch style eggs, AKA huevos rancheros, or whatever your imagination can conjure!
Equipment
- Depending on the size of the lamb leg, you will need a 6 or 8 quart slow cooker
Ingredients
- 4-6 pounds Fox Trot Farm Lean Leg of Lamb
- 1 tbsp kosher salt
- 1 10 oz. can tomatoes with green chiles, such as Rotel
- 1 10 oz. can red enchilada sauce
- 2 tbsp honey
- 2 tbsp dried oregano
- 12 oz beer
- 6 cloves garlic, sliced
- 1 large onion sliced
- 1 large orange sliced
Instructions
- Score and rub the 1 tbsp. salt into the meat as in the photo. Allow to rest at room temperature while you gather the rest of the ingredients together
- In a 4 cup measuring cup, combine the undrained tomatoes and chiles, enchilada sauce, honey, oregano, and beer.
- Place the roast in the slow cooker and slide the onion and orange slices all around between the meat and the wall of the slow cooker.
- Scatter the garlic slices around and on top of the roast
- Pour the enchilada sauce mixture over everything.
- Turn slow cooker to High setting for one hour to get everything heated up, then reduce heat to low and slow cook for 8-10 hours, till the meat is falling off the bone tender.
- Remove roast from slow cooker. Depending on the intended use, either pull it like pork or slice it in chunks.
- Strain the broth into a saucepan and reduce over medium high heat till the flavors are condensed to your liking, about 10 minutes or so. (Discard the solids.)
- Return meat to broth and allow to rest with no heat.
- Serve as desired. This freezes well for future meals.Enjoy!