Smoked Pulled Lamb Tacos

For the chimichurri, add all ingredients to a bowl and mix

Set smoker to 200°F using Pecan wood

Lay down a sheet of Reynolds Kitchens^® Butcher Paper on a flat surface for easy cleaning

Use Worcestershire sauce as a binder, then season lamb roast heavily

Place the meat in the smoker for 3 hours

After 3 hours, bump the temperature up to 250°F

After about 4-5 hours when you’ve got a nice bark, remove the lamb

Wrap the lamb in more butcher paper, then place it back onto the smoker until it reaches an internal temperature of around 200-203°F

Remove from the smoker and let rest for at least 2 hours

Once rested, shred the lamb and build your tacos

Warm tortillas, shredded lamb, chimichurri then top off with Cotija cheese and enjoy