This boneless tender Lamb Barbacoa shreds perfectly after it’s cooked to perfection, making it the perfect filling for tacos, sandwiches, and more! This slow-smoked leg of lamb recipe is incredibly tender and juicy, then served on corn tortillas with salsa verde, pickled red onions, and more!

Hey there, lamb lovers! Ready to elevate your next fiesta with a mouthwatering lamb barbacoa recipe? Barbacoa has roots deep in the history of southwestern barbecue. It goes far back with varieties from the Indies, the Caribbean, and American Indians. To achieve the tender, flavorful meat that’s a hallmark of traditional barbacoa, this recipe uses a cooking technique that involves slow-cooking boneless lamb leg on a roasting rack.

This recipe uses a cooking method found in the southwest region of America. In ancient times, workers were often paid with lesser-valued cuts of meat that needed to be cooked low and slow in pits covered with leaves until they could be pulled. Making fork-tender and succulent bites. The hours of smoke would bathe the hearty cuts, allow the flavors to seep in, and transform what could have been a rustic cut of tough roast into an extremely tender, juicy barbecue.

Unlike a roasted or smoked leg of lamb, which you want to cook to medium rare, this boneless leg of lamb is cooked until it can be shredded easily with a fork. If you’re looking for a traditional bone-in leg of lamb recipe to serve, try this honey dijon leg of lamb.

What Is Lamb Barbacoa?

Barbacoa is a cooking method that involves smoking or steaming meat, usually lamb, goat, or pork, in an underground pit or a smoker, in this case. A light spice rub, hours of smoking over wood chips, and a low temp allow the fat to melt over the top of the meat, basting it in all that juicy glory. Then, you shred the lamb and steam it with a light beer for added flavor before turning this pulled smoked leg of lamb into a serious barbacoa taco bar!

Although it would be great to have a coal-filled pit with an open fire in the backyard for big cuts of juicy meat, it’s not very likely for the average person. This recipe for lamb barbacoa is a modern spin on the classic. It’s made in the smoker but still packs a ton of flavor!

Lamb Barbacoa Ingredients

• Leg of American Lamb – One 10-pound leg of American lamb with the bone removed. You can ask your butcher to remove the bone for you. If you can’t find leg of lamb near you, check out our trusted places to order meat online for home delivery.
• Seasonings – A simple yet flavorful blend of cumin, oregano, coriander seed, cinnamon, chili powder, kosher salt, and freshly ground black pepper.
• Beer – Any light beer will work. We keep it classic and go with Corona.
• For Serving – Serve your lamb barbacoa with salsa verde, spicy pickled onions, lime juice, avocados, and warm tortillas.

How to Make Lamb Barbacoa

• First, combine the seasonings in a small bowl, then rub them all over the lamb. 

• Prep your smoker and wood chips for 210-225ºF, then smoke the lamb for 8-10 hours, spritzing at around 165F and smoking it until it’s 195 to 203F.

• Remove the smoked leg of lamb from the grill and rest. When it’s safe to handle, shred the lamb. 
• Arrange the shredded lamb in a foil baking pan, pour in the beer, then cover with foil and steam until the fat and cooking liquid reduce by half.

• Serve with salsa, pickled red onions, lime wedges, avocado, and corn tortillas.

Expert Recipe Tips

• Keep in mind that a different-sized leg of lamb will cook at different rates. The best way to tell that it’s done is to check the internal temperature with a meat thermometer. Smoke it to 185-190ºF for easy shredding!
• Season ahead of time. I like to add the dry rub to the meat ahead of time so it can marinate for a little bit. This allows the flavor to really penetrate the meat.
• Smoke fat side up. Smoking fat side up allows the fat to drip down and baste the meat as it cooks for a juicier, more tender texture.
• Don’t open the smoker. Opening the smoker too often releases heat, which causes fluctuations in temperature. Avoid opening it as much as possible for more even cooking!
• Check the temp. As always, use a wireless digital thermometer to ensure that the meat is temping correctly. You can cook it to 145ºF and slice or chop the meat, but for authentic pulled lamb, cook it to 195-205ºF, so it’s easily shreddable!

Leftovers & Reheating

Leftover lamb barbacoa will last in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. To freeze, divide the leftover shredded meat into small resealable bags for individual servings. Be sure to mark the date and contents on the bag with a permanent marker.

To reheat, thaw in the fridge if frozen, then warm on the stove in a large skillet on medium-high heat with a splash of broth to moisten until heated through.

What to Serve With Lamb Barbacoa

Serve this smoked shredded lamb with a side of Grilled Jalapeno Popper Fries, Air Fryer Cheesy Potato Taquitos, Smoked Corn on the Cob, or Smoked Mac and Cheese!