Step 1

Slow-CookerIn a slow-cooker, combine the lamb, stock, onion, orange juice and rind, lime juice, oregano, chili powder, salt, cumin, black pepper, cayenne, and bay leaves

Step 2

Cover and cook until the lamb falls apart easily, about 6 hours on high or 8 hours on low

Step 3

Use a slotted spoon to transfer the lamb meat to a large rimmed baking sheet

Step 4

Use two forks to shred the lamb meat into bite-sized pieces

Step 5

Discard bones and any large pieces of fat

Step 6

Brush the meat with reserved liquid from the slow-cooker.Turn on the broiler with a rack in the center position

Step 7

Broil the shredded lamb until the edges are crispy and caramelized, about 5 minutes

Step 8

Remove the baking sheet from the oven and use a spatula to flip the meat over

Step 9

Brush it with more of the reserved liquid and broil until it’s crispy on top, about 5 more minutes.Note: The lamb taco meat can be made ahead of time

Step 10

Store it in the refrigerator and use for just about anything! To freeze the lamb meat: Cool to room temperature

Step 11

Store in an airtight container or a zip-top bag for up to three months

Step 12

Instant Pot:In an Instant Pot, combine the lamb, stock, onion, orange juice and rind, lime juice, oregano, chili powder, salt, cumin, black pepper, cayenne, and bay leaves

Step 13

Lock the lid in place, making sure to close the vent valve

Step 14

Cook on manual high pressure for 40 minutes

Step 15

Allow the pressure to release naturally for 10 minutes, then quick release if needed.Use a slotted spoon to transfer the lamb to a large rimmed baking sheet

Step 16

Use two forks to shred the lamb into bite-sized pieces

Step 17

Discard any bones or large pieces of fat

Step 18

Brush the lamb with the reserved liquid from the Instant Pot.Turn on the broiler with a rack in the center position

Step 19

Broil the shredded lamb until the edges are crispy and caramelized, about 5 minutes

Step 20

Remove the baking sheet from the oven and use a spatula to flip the meat over

Step 21

Brush it with more of the reserved liquid and broil until it’s crispy on top, about 5 more minutes.Stovetop: Preheat the oven to 375°F with a rack in the center position

Step 22

In a Dutch oven, combine the stock, onion, orange juice and rind, lime juice, oregano, chili powder, salt, cumin, black pepper, cayenne, and bay leaves

Step 23

Place the pot over high heat and bring to a boil

Step 24

Remove from heat

Step 25

Nestle the lamb into the liquid, cover, and transfer the pot to the oven

Step 26

Roast until the lamb falls apart easily, about 3 hours

Step 27

Use a slotted spoon to transfer the lamb to a large rimmed baking sheet

Step 28

Use two forks to shred the lamb into bite-sized pieces

Step 29

Discard any bones or large pieces of fat

Step 30

Brush the lamb with the reserved liquid from the Dutch oven.Turn on the broiler and move a rack to the center position in your oven

Step 31

Broil the shredded lamb until the edges are crispy and caramelized, about 5 minutes

Step 32

Remove the baking sheet from the oven and use a spatula to flip the meat over

Step 33

Brush it with more of the reserved liquid and broil until it’s crispy on top, about 5 more minutes.