Lamb Fajitas

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1 boneless leg or shoulder of Alberta lamb (3-4lbs.)

½ cup vegetable oil

½ cup lemon juice

1/3 cup soy sauce

1/3 cup packed brown sugar

¼ cup vinegar

3 Tbsp. Worcestershire sauce

1 Tbsp. ground mustard

1 large green pepper

sliced 1 large red pepper

sliced 1 large onion

sliced 16 flour tortillas 7", warmed

chopped tomatoes & cucumber optional


  1. Cut the lamb into bite sized strips. Combine the next 8 ingredients in glass container and add the lamb.
  2. Seal and refrigerate for 3 hours, turning occasionally.
  3. Place the lamb and marinade in Dutch oven or large pan, bring to boil. Reduce heat, cover and simmer 8-10 minutes or until meat is tender.
  4. Add peppers and onion, cook about 4 minutes, until tender-crisp.
  5. Using slotted spoon, place meat and vegetables on tortillas, top with optional tomatoes and cucumber.
  6. Fold in sides of tortilla and serve immediately.

Recipe courtesy of Gladys Janssen, Barrhead, Alberta

Leg Shoulder Stove Top

Alberta Lamb
Agriculture Centre
97 East Lake Ramp NE
Airdrie, AB, T4A 0C3

(403) 948-1522