Korean lamb tacos

Method

1. Preheat the oven to 150°C.
2. Use a sharp knife to cut 2cm deep cuts in a crisscross fashion all over the lamb. This will allow the marinade to soak into the meat.
3. Season the shoulder all over with salt and set aside.
4. Put all the marinade ingredients in a small blender and pulse to a smooth paste.
5. Rub the marinade all over the lamb, making sure to get it into all the cuts.
6. Place the lamb in a roasting tray, add the chicken stock and cover with aluminium foil. Transfer to the oven for five hours.
7. Once the lamb is done, remove from the oven, rest for 30 minutes and then shred the meat with a fork, removing all bones.
8. Place the sliced red onion in a small bowl with the lemon juice and a good pinch of flaky sea salt. Mix well and set aside for at least an hour. (The longer you leave them, the more pickled the onion becomes.)
9. Grate the carrots into a large bowl, season with salt and toss through. Leave for 10 minutes and then use your hands to squeeze out as much water as you can from the carrot.
10. Tip into a dry bowl with the coriander. Drizzle over the mirin and sesame oil, toss until well coated and set aside.
11. Whisk the mayonnaise and sriracha in a small bowl and set aside.
12. Toast the tortillas in a hot pan to give them a little char.
13. When you’re ready to build your tacos, take a tortilla and lay down some of that spicy mayo.
14. Add a little carrot salad and some spicy shredded NZ lamb.
15. Top with pickled onion and a slice of chilli, then garnish with coriander and squeeze over some lime and you’re good to go.