Mexican Pit-Roasted Lamb Barbacoa

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A traditional feast dish from the Hidalgo region of central Mexico, barbacoa de borrego is lamb slow-cooked atop glowing stones in an earthen pit, wrapped in pungent maguey leaves that perfume the meat with a smoky, herbal fragrance. The lamb becomes so tender it collapses under a fork, infused with a brick-red adobo of dried chiles and aromatic herbs. This oven adaptation delivers the same silky, fragrant result without the backyard excavation.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 30 gFat
• 11 gSaturated Fat
• 6 gCarbs
• 2 gFiber
• 2 gSugar
• 42 gProtein
• 640 mgSodium
• 560 mgPotassium
• 55 mgCalcium
• 3.8 mgIron
• 6 mgVitamin C
• 18 mcgVitamin A

Ingredients

For the lamb and wrapping

• 2 kg (4.5 lb) bone-in lamb shoulder, trimmed of excess fat
• 12 large fresh maguey (agave) leaves, or banana leaves as substitute
• 1 white onion, thickly sliced
• 4 garlic cloves, smashed
• 1/4 cup fresh thyme sprigs
• 1/4 cup fresh marjoram or oregano sprigs
• 1/2 cup chopped cilantro stems

For the adobo marinade

• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 4 garlic cloves
• 1 small white onion, roughly chopped
• 2 tbsp apple cider vinegar
• 1 tbsp ground cumin
• 1 tsp dried Mexican oregano
• 1 tsp freshly ground black pepper
• 2 tsp kosher salt
• 1/2 cup beef broth or water

For serving

• Warm corn tortillas
• Chopped white onion and cilantro
• Lime wedges
• Salsa verde or salsa roja
• The strained consomé from the pan

Directions

1. Toast the guajillo and ancho chiles in a dry skillet over medium heat for 30 seconds per side until fragrant, then soak in hot water for 20 minutes until pliable. Drain, reserving 1/4 cup soaking liquid.
2. Blend the softened chiles with garlic, onion, vinegar, cumin, oregano, black pepper, salt, beef broth, and reserved soaking liquid until a smooth, thick paste forms. Rub the adobo thoroughly all over the lamb shoulder, working it into any slits; marinate at least 1 hour, or overnight in the refrigerator.
3. Preheat oven to 160°C (325°F). If using banana leaves, briefly pass each leaf over an open flame or hot burner until they turn bright green and pliable; maguey leaves are typically used raw. Line a large deep roasting pan or Dutch oven with a bed of sliced onion, garlic, thyme, marjoram, and cilantro stems.
4. Place the marinated lamb shoulder on the herb bed, then drape and overlap the maguey leaves tightly over the top and around the sides to create a sealed green package. Cover the pan tightly with a double layer of heavy-duty aluminum foil, crimping the edges to lock in steam.
5. Pour 1/2 cup water around the wrapped lamb (not on top), re-cover with foil, and transfer to the oven. Roast undisturbed for 4 hours, until the lamb is fork-tender and pulling cleanly from the bone; do not open the foil during cooking.
6. Carefully remove the pan and let the wrapped lamb rest, still covered, for 25 minutes. Lift off the foil and peel back the maguey leaves, reserving the rich amber consomé pooled in the pan.
7. Shred the lamb with two forks, discarding bones and excess fat. Skim the consomé, taste for salt, and serve the meat in warm corn tortillas with onion, cilantro, lime, salsa, and small cups of the consomé for sipping.

Cook’s Notes

• True maguey (agave) leaves can be ordered online from Latin markets; banana leaves are a milder but widely available substitute.
• The consomé (pan juices) is highly prized in Mexico – serve it in small mugs as a restorative broth alongside the meal.
• For an even more authentic smoky note, add 1 teaspoon of mesquite or hickory liquid smoke to the adobo marinade.
• If using a tougher cut like leg, extend roasting time to 5-6 hours and add 1 more cup of broth around the wrapped meat to keep it moist.
• Leftover barbacoa freezes beautifully for up to 3 months; reheat gently in its own juices to preserve moisture.

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