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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.

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