Shredded Lamb For Mexican Recipes

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 2 1/2 lbs boneless lamb butt, trimmed of all but a thin layer of fat
• 1 head of garlic, unpeeled and cut crosswise in half
• 1 teaspoon black peppercorns
• 4 large bay leaves
• 1 teaspoon salt (to taste)

Recipe

• 1 place lamb butt in large dutch oven or medium-size stockpot. add garlic, peppercorns, bay leaves and salt.
• 2 add enough cold water to cover by at least 3 inches. bring just to a boil on high heat, quickly reduce heat to medium-low and let simmer, partly covered, skimming any froth from the top during the first 15 to 20 minutes of cooking.
• 3 a piece this size should be well-cooked but not dried out in 11/2 to 2 hours. remove from stock and let cool to room temperature.
• 4 when cool, pull meat into fine shreds and mix with red chile.
• 5 strain and degrease the stock. it will be easier to remove fat if the stock is thoroughly chilled.
• 6 stock can be kept, tightly covered, for 2 days in the refrigerator if degreased at once, up to a week if you leave the top layer of fat on it until ready to use. the stock also freezes well.