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Barbacoa Wahaka Lamb


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Full shoulder of lamb, I split the shoulder to give a little more meat surface are for the marinade. Will leave to marinade for 24 hours and will cook indirectly tomorrow.

Marinade -

6 dried Guajillo chillies, de-seeded and removed stalks, toasted in frying pan and rehydrated.

5 cloves of garlic

1 teaspoon of salt

0.5 teaspoon of Mexican Oregano

2 whole cloves

Half an inch of cinnamon stick

Quarter of a medium onion.

Approximately 30ml of Distilled white wine vinegar.

Blended all ingredients, put slits in the lamb with point of small knife and rubbed in (wearing gloves because this stuff stains)


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24 minutes ago, Justin said:

Interesting. How spicey is it mate?


Hi Justin,

Not that spicy, Guajillo chillies are about 5000 on Scoville where a hot Jalapeño would be about 8000. You can always pep it up with additional chillies or chilli powder. 

Edited by David
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Set the Summit with the Cyber Q to 120 Degrees C. Whilst the Summit was coming up to temp I soaked some Avocado leaves and made a bed.


Covered the top of the lamb with the rest of the Avocado leaves and Cooked  indirectly at 120 Degrees C and used 1 chunk of peach wood for smoke.



Wrapped at 70 degrees C (which took about four hours) and cooked until 92 Degrees C.


Rested for one hour and shredded. Once shredded gave a sprinkling of sea salt flakes, a squeeze of lemon juice and served with hard shell tacos, shredded lettuce, tomato, Guacamole, and  roasted red pepper Salsa. ( I will put the recipe of roasted red pepper salsa and up at some time).


Washed it down with a bottle of  Laurent Perrier, which went very well with it!.


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