Lamb Tacos

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  Ground Lamb(1361g)
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  Low Sodium Chicken Broth(480g)
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  Yellow Onion
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  Orange
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  Lime Juice, Fresh(30g)
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  Oregano, Dried(10g)
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  Chili powder(10g)
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  2 teaspoons kosher salt
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  Cumin, Ground(10g)
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  1 teaspoon freshly cracked black pepper
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  Cayenne Pepper, Ground(1g)
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  2 bay leaves
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  Tortilla, Corn, 6-Inch
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  Fresh cilantro leaves
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  Tzatziki Sauce, Prepared
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  Onion, Pickled
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  Sumac, Ground

Instructions

1. 1In a slow-cooker, combine the lamb, stock, onion, orange juice and rind, lime juice, oregano, chili powder, salt, cumin, black pepper, cayenne, and bay leaves. Cover and cook until the lamb falls apart easily, about 6 hours on high or 8 hours on low.
2. 2Use a slotted spoon to transfer the lamb meat to a large rimmed baking sheet. Use two forks to shred the lamb meat into bite-sized pieces. Discard bones and any large pieces of fat. Brush the meat with reserved liquid from the slow-cooker.
3. 3Turn on the broiler with a rack in the center position. Broil the shredded lamb until the edges are crispy and caramelized, about 5 minutes. Remove the baking sheet from the oven and use a spatula to flip the meat over. Brush it with more of the reserved liquid and broil until it’s crispy on top, about 5 more minutes.
4. 4Note: The lamb taco meat can be made ahead of time. Store it in the refrigerator and use for just about anything! To freeze the lamb meat: Cool to room temperature. Store in an airtight container or a zip-top bag for up to three months.