Cabrito al Horno (Nuevo Leon Roast Kid, Made with Lamb)
Garlicky, lime-rubbed lamb shoulder roasted until it falls off the bone, in the style of Monterrey cabrito. Pile it into warm corn tortillas with salsa.
- Time3 hr 45, plus marinating
- LevelEasy
- Costabout £4.68 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the garlic, lime juice, oregano, cumin, salt, pepper and olive oil into a paste. Rub it all over the lamb, pushing it into any gaps. Cover and leave in the fridge for at least 1 hour, or overnight if you can.
- 2
Heat the oven to 160°C (140°C fan). Scatter the onion wedges and bay leaves in a deep roasting tin, set the lamb on top and pour the water around it. Cover tightly with foil.
- 3
Roast for 2 hours 30 minutes, until the meat is very tender and pulls away from the bone.
150 min - 4
Take off the foil, turn the oven up to 220°C (200°C fan) and roast for 20 to 25 minutes, until the top is browned and crisp at the edges.
25 min - 5
Meanwhile, mix the tomatoes, jalapeno, white onion and coriander with a pinch of salt for a quick fresh salsa.
- 6
Rest the lamb for 15 minutes, then shred it with two forks, mixing it with the juices in the tin. Warm the tortillas and serve with the salsa.
15 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.