In Georgina Hayden's authentic recipe the lamb is marinated overnight, then wrapped in baking paper with potatoes, onions and herbs and slow-roasted until the meat is falling off the bone.

Remove the potatoes from the oven. They can be used right away or refrigerated overnight when cool. Lamb: Preheat the oven to 275. Peel the plum tomatoes, halve, and remove the pulp. Set a piece ...

The restaurant's lamb barbacoa recipe starts with wrapping lamb in long maguey leaves, and cooking it overnight for 11 hours to create a tender barbacoa full of sweet and smoky flavors.