Lamb Tacos With Salsa Verde And Avocado | Aussie Beef & Lamb | Food Service | North America

Ingredients

• 1 pc boneless Austalian lamb shoulder or leg
• ¼ tsp oregano
• ¼ tsp cumin seeds, toasted
• 4 whole cloves, toasted
• 4 garlic cloves
• 6 whole all spice, toasted
• 4 Tbsp sugar
• ¼ C lime juice
• ¼ C sour orange juice
• 1 piece chipotle peppers in adobo
• ½ Tbsp achiote paste
• 1 pint tomatoes
• Pinch cinnamon powder
• 5 Avocados
• Juice of 2 lime
• 1 Tbsp sour cream
• 1 Tbsp mayonnaise
• 2 Tbsp evoo
• 1 Tbsp glucose
• Salt, to taste
• 3 clove garlic
• ¾ jalapeno
• 2 sprigs oregano picked
• 1 ¼ bunch cilantro
• 1 ¼ bunch parsley
• ½ C white vinegar
• ½ C evoo
• Salt to taste
• 1 C julienne watermelon radish
• 1 C julienne red radish
• ¼ C thinly sliced white onion
• ½ C rough chopped cilantro
• ½ C rough chopped mint
• Juice of 2 limes
• 1 Tbsp Mexican hot sauce
• Pinch sugar
• 4 Tbsp extra virgin olive oil
• ¼ C shredded queso fresco
• 12 corn or flour tortillas
• ¼ C chopped cilantro
• ¼ C diced white onion