Lamb Barbacoa | Low and Slow Smoked Leg of Lamb

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Slowly smoked leg of lamb is a true delight.

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This lamb barbacoa pulls from old-school traditions and flavors to create a taco bar fit for a party!

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Ingredients

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INSTRUCTIONS

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Prep your smoker and wood chips for 210 – 225 degrees F.

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Smoke the lamb for 8 – 10 hours or until the lamb temperature is between 185 and 190 and the lamb slices easily.

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When safe to handle, shred the lamb.

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Arrange the shredded lamb in a foil baking pan, pour in the beer, cover with foil and steam over low heat until the fat and cooking liquid have combined and are reduced by half.

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Swipe Up For The Full Recipe!

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