Serves 12 tacos
2kg lamb shoulder, cut into 4 smaller pieces and brought to room temperature
table salt and freshly milled black pepper
1 tbsp duck fat
1 red onion, cut into wedges
6 cloves garlic, smashed and peeled
750ml beef stock
800ml Barker’s Professional Korean BBQ Sauce
2 cups of your favourite coleslaw
handful radishes, sliced thinly
Season the lamb shoulder with salt and black pepper.
In a large deep oven pan, heat the duck fat. Once hot, sear all sides of the lamb until golden brown.
Place the onion and garlic in the bottom of the oven pan. Place the lamb on top and pour in the beef stock, reaching half way up the lamb.
Cover the pan and place into a preheated 150°C oven.
Braise for 3 hours, the lamb should be falling apart and tender.
Transfer the lamb to a chopping board, discarding the cooking liquid. Shred the lamb into large pieces, adding it back into the empty oven pan.
Pour the Barker’s Professional Korean BBQ Sauce over the lamb and gently heat the sauce.
Place the Korean Lamb in the centre of warm tortillas, top with coleslaw and radishes.