Slow-cooked Australian lamb tacos

• Boneless Australian lamb shoulders x 2
• Salt
• Sugar
• Powder coriander
• Garlic powder
• Onion powder
• Sweet paprika
• Tumeric
• Oregano
• Black pepper
• Fennel

Tacos

• Guacamole
• 2 onions
• 5 avocados
• 2 tomatoes
• 2 green peppers/capsicum
• 2 packets tacos (soft and hard)
• 2 bunches fresh cilantro/coriander
• 3 lemons
• Salt
• Pepper
• Sour cream

1. Ask your butcher to open your two boneless lamb shoulders from the centre making them flat and easy to roll if you are not comfortable doing it yourself.
2. Roll up your two lamb shoulders into a cylindrical shape and use a cooking string to tie them tightly to maintain the form and keep them still.
3. Get your Iron Spit Rod (Rotisserie style) and skewer the two shoulders onto it.
4. In a big mixing bowl, add the salt, sugar, powder coriander, garlic powder, onion powder, sweet paprika, turmeric, oregano, black pepper, fennel and mix them well.
5. Sprinkle some olive oil onto your lamb shoulders, then rub your spices on it, coating the lamb shoulders completely.
6. Make sure the coal has been burning while prepping the shoulder and the grill is hot. Place your lamb shoulders on the grill, leaving it to rotate slowly on the rotisserie, and cover with a lid, slow cooking it 3-5 hours to preference.
7. For the guacamole, dice your onions, tomatoes, avocados, and green peppers. Add them to a grinder bowl and grind them together adding a tsp of olive oil while doing so.
8. After the 3-5 hours of cooking the lamb, carefully place it on a cutting board. Remove the lamb from the iron rod and cut up the butter-like lamb meat into thin slices.
9. Add salt and pepper to the meat to preference, with freshly chopped coriander, and a squeeze of lemon.
10. Use your preferred taco bread (soft/hard) fill it with the delicious lamb shoulder, and spread the guacamole over it, finished with soothing sour cream on top, and enjoy!