Smoked Pulled Lamb Tacos

Discover how to make smoked pulled lamb tacos using Reynolds Kitchens® Butcher Paper to keep the juices in, while allowing more smoke to penetrate the meat during the cooking process.
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Smoked Pulled Lamb Tacos
Smoked Pulled Lamb Tacos
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  • Prep Time

    10 minutes

  • Cook Time

    10-14 hours

  • Course

    Main Dish

  • Yield

    20-30 tacos

You’ll Need...

Pink Butcher Paper with Slide Cutter

Ingredients

  • For Chimichurri

Directions

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

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