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Pulled Mexican-spiced Lamb Flaps

  • 10 minutes
  • 11/2 -2 hours
  • 4-6
Pulled Mexican-spiced Lamb Flaps

Mexican seasoning mix, a blend of cumin, coriander, paprika, chilli and more, is an easy way to create authentic tasting Mexican foods. Most supermarket brands will have one and there are a number of specialty spice brands who also sell such a mix.


  • 2 lamb flaps
  • 1 tablespoon mild or hot Mexican seasoning mix
  • 1/2 teaspoon salt
  • 2 tablespoons oil
  • 1 onion, peeled and finely chopped
  • 2 juicy cloves garlic, peeled and sliced
  • 1 pepper, any colour finely sliced,
  • 2 cups lamb stock or water

To finish

  • 500 grams tomatoes, chopped
  • 1/2 cup roasted peanuts
  • fresh coriander leaves to garnish


  1. Preheat the oven to 160°C.
  2. Using a sharp knife, make skin-deep cuts in the meaty side of the lamb flaps about 1cm apart. Rub the spice powder and salt firmly into the meaty side of the flaps and set aside.
  3. Heat the oil in a large oven-proof frying pan and cook the onion, pepper and garlic until the onion has softened and browned just a little. Set ingredients aside.
  4. Add the lamb flaps to the pan, browning them well on the seasoned side only. Turn over. Scatter the onion mixture on top and pour in 1 cup of the stock or water. Cover.
  5. Cook in the preheated oven for one hour. Remove the cover, scatter over the tomatoes and peanuts and pour in the remaining stock.
  6. Return to the oven, uncovered, and continue to cook for 1- 1 1/2 hours or until the meat can be easily pulled from the bone.
  7. Serve hot rolled up in wraps with additional salad ingredients, as a filling in tacos, or just as is with salad and potatoes.

Cooks Tips

If no lamb flaps are found near you, try the recipe with another cut such as a bone-in shoulder of lamb.

Mexican seasoning mixes are found in most supermarkets and food stores spice sections.

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