Comments on: Authentic Barbacoa de Borrego Recipe (Lamb Barbacoa)

By: Heather R Reynolds

Heather R Reynolds — Wed, 17 Nov 2021 02:20:22 +0000

I’m curious what cuts of lamb to use. Stew meat? Shoulder? Shanks? Neck bones?
If you used shanks though, I’m not su3r that 4 lbs would yield enough meat.
I’d love to hear what cuts anyone else has used, and the quantity.

Thanks!

By: Mikey

Mikey — Sat, 01 May 2021 05:14:45 +0000

In reply to Mikey.

@Mooma, Thank you, regardless.

The slow cooker I have is a pretty simple one, with a mere knob to switch between off, warm, low, and high. For when I cooked the meal, I had it on for at least 12 hours – possibly up to 14 or 15. Pretty sure that would make good work of it.

Turned out fairly nice. Not bad with tacos, saucier than what I am used to. Thanks for the recipe.

By: Mooma

Mooma — Sat, 03 Apr 2021 17:59:31 +0000

In reply to Mikey.

I make most ‘pressure cooker’ recipes in my multi cooker on the slow cooker setting it works out the same just takes longer. I use the same time setting as it would to do a similar amount of meat as a saucy casserole. I haven’t tried this recipe yet but have made pork carnitas and Japanese char siu using this method. Hope I helped

By: Mikey

Mikey — Mon, 22 Mar 2021 00:19:13 +0000

This recipe sounds absolutely wonderful, and it would be a great use of a lamb roast I got in the freezer. I don’t have a pressure cooker, but I do have a slow cooker/crockpot. How long would you recommend in the crockpot if choosing to use it for this recipe?

Looking forward to making this, whatever the case.