Lamb Entertaining

Lamb barbacoa

Name: Hugh Mangum's Lamb barbacoa recipe
Yield: 10
Ingredients: Oak or hickory wood chips, to smoke; 30.00 ml salt flakes; 30.00 ml chilli powder; 20.00 ml ground cumin; 2 tsp dried oregano; 2 tsp onion powder; 2 tsp garlic powder; 1 (2.25-kg) boneless lamb shoulder, tied; 2 dried guajillo chillies, stemmed and seeded; 1 dried ancho chilli, stemmed and seeded; 1l chicken stock; 50.00 ml vegetable oil; 1 white onion, finely chopped; 4 garlic cloves, crushed; 1 tsp dried oregano; 1 tsp ground cumin; 1/4 tsp ground cinnamon; 60ml cider vinegar; 40.00 ml chopped chipotle in adobo sauce, plus 40.00 ml adobo sauce; 2 bay leaves; 60ml lime juice; 16-20 corn tortillas; Chopped onion; Chopped coriander leaves; Pico de gallo salsa; Lime wedges

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by Hugh Mangum

CHEF

Aug 11, 2025

“Traditional barbacoa, which likely originated in the Caribbean, was a method in which whole sheep were slow-cooked in pits covered with maguey leaves. (The indigenous word for this method, ‘barbaca’, became ‘barbacoa’ and ultimately ‘barbecue’.) The sheep (and later cow, goat, lamb or pork) was usually cooked in a bland stock, then shredded and mixed with seasonings. These days, barbacoa (either beef or lamb) is particularly popular in Mexico, where it is slow-cooked in a seasoned stock, where it is slow-cooked in a seasoned stock, using chipotle and adobo peppers. This recipe smokes a lamb shoulder before slow-cooking it in a rich chilli sauce to achieve the original dish’s smoky flavour and tender meat." - Hugh Mangum

Begin this recipe 6 hours ahead.

This is an edited extract from Barbecue: Smoked & Grilled Recipes From Across the Globe, by Hugh Mangum. Published by Phaidon, available now, $69.95. Photography by Nico Shinco.

Oak or hickory wood chips, to smoke

Lamb

1 1/2 tbs salt flakes
1 1/2 tbs chilli powder
1 tbs ground cumin
2 tsp dried oregano
2 tsp onion powder
2 tsp garlic powder
1 (2.25-kg) boneless lamb shoulder, tied

Sauce

2 dried guajillo chillies, stemmed and seeded
1 dried ancho chilli, stemmed and seeded
4 cups (1L) chicken stock
2 1/2 tbs vegetable oil
1 white onion, finely chopped
4 garlic cloves, crushed
1 tsp dried oregano
1 tsp ground cumin
1/4 tsp ground cinnamon
1/4 cup (60ml) apple cider vinegar
2 tbs chopped chipotle in adobo sauce, plus 1 tbs adobo sauce
2 bay leaves
1/4 cup (60ml) lime juice

To serve

16-20 corn tortillas
Chopped onion
Chopped coriander leaves
Pico de gallo salsa
Lime wedges

Method

1.

Preheat a smoker with oak or hickory wood to 120°C.
2.

For the lamb, in a small bowl, combine all the ingredients, except the lamb. Massage 2-3 tsp of the rub all over the lamb. Place the lamb in the smoker and smoke for 3 hours.
3.

For the sauce, toast the chillies in a heavy-based saucepan over medium heat for 5-10 minutes, turning frequently. Transfer the chillies to a small saucepan and cover with 2 cups (500ml) chicken stock. Bring to the boil, then reduce the heat to medium-low and simmer for 15 minutes, or until chillies are softened.
4.

Meanwhile, heat the oil in a large ovenproof saucepan over medium-high heat. Add the onion and garlic and cook for 7 minutes, or until softened. Add the oregano, cumin and cinnamon and cook for 30 seconds, or until fragrant. Stir in the remaining 2 cups (500ml) stock, the vinegar and chipotle and bring to the boil. Reduce heat to medium and simmer boil. Reduce heat to medium and simmer for 20 minutes, or until the liquid is reduced by half. Transfer the mixture to a blender (reserving saucepan), then add the chillies and the soaking liquid. Puree until smooth, then set aside.
5.

Transfer the smoked lamb to the reserved saucepan. Pour in the sauce, then add the bay leaves. Partially cover and place in the smoker or a 120°C/100°C fan-forced oven. Cook for 3 hours (see notes), or until the lamb is tender. Transfer the lamb to a plate and discard the bay leaves. Cook the sauce over medium-high heat for 5 minutes, or until reduced by half. Stir in the lime juice.
6.

Untie the lamb, then cut the meat into small pieces. Return lamb to pan, then season with salt flakes to taste. Serve immediately with tortillas, onion, coriander, salsa and lime wedges.

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Recipe Notes

If you don’t have a smoker, place wood chips in a baking dish lined with foil and place the lamb on top, using a wire rack to elevate the meat so it doesn’t touch the chips. Cover with foil and roast in the oven at 120°C/100°C fan-forced.

Store leftover rub in a jar in a cool place. It will keep for up to 1 month. If you prefer to shred the lamb, cook for another 1-2 hours in the oven in the sauce. Leftovers can be stored in an airtight container in the fridge for up to 5 days.