Select Your Nearest Store here
Today 9:00 AM - 5:00 PM

Call us on 03 9727 1313


Recipe Image

Jalapeno, Lime & Honey Lamb Shoulder Tacos

Get the crowd together for a taco party with this melt in your mouth lamb recipe.


  • 1400g Lamb Forequarter Roast
  • 1 tbs olive oil
  • 2 cloves garlic, finely chopped
  • 1 jalapenos seeded, finely chopped
  • zest and juice of 2 limes
  • 2 tbs honey
  • 1/2 bunch coriander leaves and stems, finley chopped
  • 2/3 cup vegetable stock
  • 1 large fennel bulb, trimmed cored, thinly sliced, fronds reserved
  • 1/2 green cabbage, finely shredded
  • soft tacos
  • lemon edges
  • coriander leaves
  • garlic aioli

Serves: 6

Cooks in: 180 mins Prep time: 15 min

Difficulty: Easy


  1. Preheat oven to 180oC (160o fan-forced).
  2. In a medium bowl combine olive oil, garlic, jalapenos, half the lime zest and juice, honey and coriander, season.  Make small incisions in the lamb with a sharp knife, pour over marinade and rub to coat.  Place lamb in a large roasting pan, pour stock around base and cover tightly with foil.
  3. Cook in oven for 2 1/2 to 3 hours, or until meat is tender and falling off bone.  Set aside to rest for 20 minutes.  Shred lamb with 2 forks.  Drizzle with any pan juices, drained of fat.
  4. Meanwhile place fennel, fronds, cabbage, onions, remaining lime zest and juice and extra coriander in a large bowl.  Season and toss to coat.
  5. Serve on tacos with coleslaw aioli and lime wedges.

Click and collect now available

Ordering has never been easier

  1. Place your order

    no payment upfront
  2. Pick up and pay

    From the location ordered to
  3. Apply loyalty card

    For any discounts or rewards
CONTINUE SHOPPING If you don't have a loyalty card, talk to us when picking up your order.