Quick Recipe Version (TL;DR)

Yield: 6 servings (about 12–16 tacos)
Prep Time: 25 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 40 minutes

Quick Ingredients

3 lb boneless lamb shoulder or leg, trimmed and cut into 2-inch chunks
2 tsp fine sea salt, plus more to taste
1 tsp black pepper
2 tsp ground cumin
2 tsp dried oregano
1 tsp smoked paprika
1/4 tsp ground cinnamon
1 large white onion, sliced (half for braise, half finely diced for serving)
6 cloves garlic, smashed
3/4 cup orange juice (about 2 oranges)
1/4 cup fresh lime juice (about 2 limes), plus extra lime wedges for serving
1 cup low-sodium chicken broth or water
2 bay leaves
3 tbsp neutral oil or lard (for crisping)
18–24 small corn tortillas
1 cup chopped fresh cilantro leaves and tender stems
Optional: crumbled queso fresco, your favorite salsa, pickled jalapeños

Do This

1. Heat oven to 325°F (165°C). Toss lamb with salt, pepper, cumin, oregano, smoked paprika, and cinnamon.
2. Place seasoned lamb in a heavy pot with sliced onion (half), garlic, orange juice, lime juice, broth, and bay leaves.
3. Bring to a gentle simmer on the stove, cover, then braise in the oven 2 1/2–3 hours until very tender.
4. Remove lamb and shred into bite-size pieces. Skim fat from braising liquid and boil to reduce by about half.
5. Heat oil or lard in a large skillet. Working in batches, pan-fry shredded lamb until crispy and browned, moistening with a little reduced juices.
6. Warm tortillas in a dry skillet or over a low flame. Finely dice remaining onion and chop cilantro.
7. Fill tortillas with crispy lamb, top with onion, cilantro, a drizzle of reduced juices, and plenty of fresh lime.

Why You’ll Love This Recipe

Lamb gets incredibly tender from slow braising, then turns irresistibly crispy in the pan.
The orange and lime juices add a bright, gently smoky, citrusy flavor that cuts through the richness.
Everything happens in one pot plus one pan, and the oven does most of the work.
Perfect for taco nights, entertaining, or meal prep: the lamb reheats and crisps beautifully.

Grocery List

Produce: 1 large white onion, 6 cloves garlic, 2 oranges, 4–5 limes, 1 large bunch fresh cilantro
Dairy: Queso fresco or cotija (optional, for serving)
Pantry: 3 lb boneless lamb shoulder or leg, fine sea salt, black pepper, ground cumin, dried oregano, smoked paprika, ground cinnamon, bay leaves, neutral oil or lard, low-sodium chicken broth or water, corn tortillas, salsa (optional), pickled jalapeños (optional)

Full Ingredients

Lamb Carnitas

3 lb boneless lamb shoulder or leg, most large pockets of fat trimmed, cut into 2-inch chunks
2 tsp fine sea salt
1 tsp freshly ground black pepper
2 tsp ground cumin
2 tsp dried oregano (Mexican oregano if available)
1 tsp smoked paprika (or sweet paprika if preferred)
1/4 tsp ground cinnamon

Braising Liquid

1 large white onion, divided: half sliced into thick rings or wedges, half reserved for serving
6 cloves garlic, smashed and peeled
3/4 cup freshly squeezed orange juice (about 2 medium oranges)
1/4 cup freshly squeezed lime juice (about 2 medium limes)
1 cup low-sodium chicken broth or water
2 bay leaves

For Crisping and Serving

3 tbsp neutral oil or lard (such as canola, grapeseed, or refined avocado oil)
18–24 small corn tortillas
Reserved half white onion, finely diced (about 3/4 cup)
1 cup loosely packed fresh cilantro leaves and tender stems, roughly chopped
Lime wedges, for serving (2–3 limes, cut into wedges)
Optional toppings: crumbled queso fresco or cotija, your favorite salsa, pickled jalapeños or red onions

Step-by-Step Instructions

Step 1: Season the lamb

Pat the lamb pieces dry with paper towels; removing surface moisture helps them brown better later. Place the lamb in a large bowl or directly into a heavy, oven-safe pot such as a Dutch oven (5–6 quart capacity works well).

Sprinkle the lamb evenly with the salt, black pepper, cumin, oregano, smoked paprika, and ground cinnamon. Toss with your hands or a large spoon until every piece is well coated in the spice mixture. Let the seasoned lamb sit at room temperature for about 15 minutes while you prep the remaining ingredients; this helps the salt penetrate slightly and takes the chill off the meat for more even cooking.

Step 2: Build the braise

Preheat your oven to 325°F (165°C). Slice half of the white onion into thick rings or wedges and add them to the pot with the lamb. Add the smashed garlic cloves.

Pour in the orange juice, lime juice, and chicken broth (or water). Add the bay leaves. Gently stir or nudge the lamb pieces so they are mostly nestled into the liquid and aromatics. The liquid should come about halfway up the meat; if it looks very dry, add another 1/4 cup broth or water. Do not fully submerge the lamb; a shallow braise concentrates flavor and helps render fat.

Step 3: Slow-cook until meltingly tender

Place the pot over medium heat and bring the mixture just to a gentle simmer. Once you see small bubbles around the edges, cover the pot with a tight-fitting lid and transfer it to the preheated oven.

Braise for 2 1/2 to 3 hours, or until the lamb is very tender and easily shreds with a fork. Start checking around 2 1/2 hours. If the liquid reduces too much before the meat is tender and the pot looks dry, add 1/4 cup water, cover, and continue cooking. When finished, there should still be a shallow layer of flavorful cooking liquid and rendered fat in the pot.

Step 4: Shred the lamb and reduce the juices

Carefully remove the pot from the oven. Use tongs or a slotted spoon to transfer the lamb pieces to a large bowl or sheet pan, leaving the liquid and aromatics in the pot. Discard the bay leaves.

Use two forks to shred the lamb into bite-size pieces, removing any large bits of gristle or unrendered fat. It is fine (and delicious) to leave some small soft fatty pieces mixed in.

Meanwhile, place the pot with the braising liquid over medium-high heat on the stove. If there is a very thick layer of fat on top, skim off a few spoonfuls and reserve for crisping (you can use this instead of or in addition to the neutral oil). Let the remaining liquid boil briskly for 8–10 minutes, until reduced by about half and slightly syrupy. Taste and add a pinch of salt if needed. This concentrated liquid will add moisture and flavor when crisping and serving.

Step 5: Crisp the lamb carnitas

Heat a large, heavy skillet (cast iron is ideal) over medium-high heat. Add 1–1 1/2 tablespoons of neutral oil or reserved lamb fat to coat the bottom of the pan.

Working in 2–3 batches to avoid overcrowding, add a single layer of shredded lamb to the hot pan. Use a spatula to lightly press the meat down so it makes good contact with the surface. Let it cook undisturbed for 3–5 minutes, until the underside is deeply browned and crispy in spots. Drizzle 2–3 tablespoons of the reduced braising liquid over the lamb and toss quickly; this will add flavor while keeping the interior juicy.

Continue cooking for another 1–2 minutes, tossing occasionally, until you have a mix of crispy edges and tender, juicy bits. Transfer the crispy lamb carnitas to a warm plate or baking sheet and keep warm (you can tent loosely with foil). Repeat with the remaining lamb, adding a bit more oil or fat as needed.

Step 6: Prep toppings and warm tortillas

While the last batch of lamb crisps, finely dice the remaining half of the white onion. Rinse the cilantro under cool water, shake dry, and roughly chop the leaves and tender stems. Cut a few limes into wedges for serving.

Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, until pliable and lightly toasted in spots. Alternatively, wrap a stack of tortillas in foil and warm in a 300°F (150°C) oven for 10–15 minutes. Keep the tortillas covered with a clean kitchen towel so they stay soft and warm.

Step 7: Assemble and serve the tacos

To build each taco, place 2–3 tablespoons of crispy lamb carnitas in the center of a warm tortilla. Spoon a little of the reduced braising liquid over the meat if you like extra juiciness.

Top with a generous pinch of diced onion and chopped cilantro. Finish with a good squeeze of fresh lime juice. Add crumbled queso fresco, salsa, and pickled jalapeños if using. Serve immediately, passing extra lime wedges, cilantro, onion, and any remaining reduced juices at the table.

Pro Tips

Choose the right cut: Lamb shoulder is ideal because its fat and connective tissue break down into juicy, tender meat that crisps beautifully.
Do not rush the braise: If the lamb is not shredding easily, it simply needs more time. Keep cooking in 15–20 minute increments until fork-tender.
Crisp in batches: Overcrowding the pan causes steaming instead of crisping. A wide skillet and patience give you those golden, crunchy edges.
Control the moisture: Add just enough reduced juices while crisping to keep the meat succulent without making it soggy.
Double up tortillas: For a more authentic taqueria feel and sturdier tacos, stack two small corn tortillas for each taco.

Variations

Spicier lamb carnitas: Add 1–2 tsp chili powder or 1/2–1 tsp ground chipotle to the spice mix, and serve with a spicy salsa or sliced fresh jalapeños.
Herby garlic version: Increase garlic to 8–10 cloves and add a handful of fresh oregano or thyme sprigs to the braise for a more aromatic, Mediterranean-leaning flavor.
Carnitas burrito bowls: Serve the crispy lamb over cilantro-lime rice or cauliflower rice with black beans, shredded lettuce, salsa, and avocado instead of tortillas.

Storage & Make-Ahead

Cool leftover lamb carnitas completely, then store in an airtight container in the refrigerator for up to 4 days. Keep the reduced braising liquid in a separate small container if possible. To freeze, portion the shredded, uncrisped lamb with some of the cooking juices into freezer-safe bags or containers and freeze for up to 3 months. Thaw overnight in the refrigerator before using.

For best results when reheating, re-crisp the lamb in a hot skillet with a small splash of the reserved juices or water until heated through and slightly crispy again, 5–7 minutes. Tortillas are best fresh, but you can warm store-bought tortillas just before serving. You can also braise the lamb a day in advance, refrigerate it in the cooking liquid, then shred, reduce the liquid, and crisp just before guests arrive for effortless entertaining.

Nutrition (per serving)

Approximate values per serving (about 2–3 tacos, assuming 6 servings total): 650 calories; 35 g protein; 45 g fat; 28 g carbohydrates; 4 g fiber; 4 g sugar; 920 mg sodium. Actual values will vary based on tortilla size, toppings, and exact ingredients used.

Crispy Slow-Cooked Lamb Carnitas Tacos with Lime