Crispy toasted tortillas are filled with spiced shredded lamb, spicy basmati rice, sweet corn gems, chunky homemade guacamole and a refreshing sour cream drizzle! All of these delicious fillings are wrapped up tightly to create the perfect little dinner bundle, served alongside all of the remaining fillings for extra yum in every bite!
Serving guide
Choose your portion size.
LAMB IS LIFE
Boil the kettle. Pat the lamb dry with some paper towel. Fill a pot with 100ml of boiling water and place over a medium heat. Add ½ the rub and the lamb. Leave to simmer for 15-20 minutes until the lamb is tender and cooked through. Remove the lamb from the pot. Using two forks (one to secure the lamb and the other to shred), gently shred the lamb into thin strips.
CHILLI RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 225ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and add the chilli sauce (to taste). Mix until fully combined.
SMASH THAT AVO!
Halve the Avocado and set aside the half containing the pip for another meal. Scoop out the avocado flesh from the remaining half and place into a bowl. Add ½ the chopped coriander, seasoning, and a drizzle of olive oil. Mash with a fork or potato masher until mashed and combined. Set aside. In a small bowl, loosen the sour cream with water in 5ml increments until a drizzling consistency.
BASTE & CHAR
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the shredded lamb and fry for 2-3 minutes until browned, shifting occasionally. In the final minute, baste with a knob of butter and the remaining rub. Season to taste and remove from the pan. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the Corn and fry for 3-4 minutes until lightly charred, shifting occasionally. Cover both the lamb and corn to keep them warm.
TOASTY TORTILLAS
Return the pan, wiped down if necessary, to a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until warmed through and lightly crisped.
BRING ON THE BURRITOS!
Time to assemble! Lay down the toasty tortillas. Smear on the homemade guacamole. Top with the spicy rice, the shredded lamb, and the charred Corn. Drizzle over the loosened sour cream. Wrap it up, sprinkle over the remaining coriander. Serve any remaining fillings on the side. Brilliant work, Chef!
LAMB IS LIFE
Boil the kettle. Pat the lamb dry with some paper towel. Fill a pot with 200ml of boiling water and place over a medium heat. Add ½ the rub and the lamb. Leave to simmer for 15-20 minutes until the lamb is tender and cooked through. Remove the lamb from the pot. Using two forks (one to secure the lamb and the other to shred), gently shred the lamb into thin strips.
CHILLI RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and add the chilli sauce (to taste). Mix until fully combined.
SMASH THAT AVO!
Halve the Avocado and remove the pip. Scoop out the avocado flesh and place in a bowl. Add ½ the chopped coriander, seasoning, and a drizzle of olive oil. Mash with a fork or potato masher until mashed and combined. Set aside. In a small bowl, loosen the sour cream with water in 5ml increments until a drizzling consistency.
BASTE & CHAR
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the shredded lamb and fry for 2-3 minutes until browned, shifting occasionally. In the final minute, baste with a knob of butter and the remaining rub. Season to taste and remove from the pan. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the Corn and fry for 3-4 minutes until lightly charred, shifting occasionally. Cover both the lamb and corn to keep them warm.
TOASTY TORTILLAS
Return the pan, wiped down if necessary, to a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until warmed through and lightly crisped.
BRING ON THE BURRITOS!
Time to assemble! Lay down the toasty tortillas. Smear on the homemade guacamole. Top with the spicy rice, the shredded lamb, and the charred Corn. Drizzle over the loosened sour cream. Wrap it up, sprinkle over the remaining coriander. Serve any remaining fillings on the side. Brilliant work, Chef!
LAMB IS LIFE
Boil the kettle. Pat the lamb dry with some paper towel. Fill a pot with 300ml of boiling water and place over a medium heat. Add ½ the rub and the lamb. Leave to simmer for 15-20 minutes until the lamb is tender and cooked through. Remove the lamb from the pot. Using two forks (one to secure the lamb and the other to shred), gently shred the lamb into thin strips.
CHILLI RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and add the chilli sauce (to taste). Mix until fully combined.
SMASH THAT AVO!
Halve the avocados and set aside one of the halves containing the pip for another meal. Scoop out the Avocado flesh from the remaining halves and place into a bowl. Add ½ the chopped coriander, seasoning, and a drizzle of olive oil. Mash with a fork or potato masher until mashed and combined. Set aside. In a small bowl, loosen the sour cream with water in 5ml increments until a drizzling consistency.
BASTE & CHAR
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the shredded lamb and fry for 3-4 minutes until browned, shifting occasionally. In the final minute, baste with a knob of butter and the remaining rub. Season to taste and remove from the pan. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the Corn and fry for 4-5 minutes until lightly charred, shifting occasionally. Cover both the lamb and corn to keep them warm.
TOASTY TORTILLAS
Return the pan, wiped down if necessary, to a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until warmed through and lightly crisped.
BRING ON THE BURRITOS!
Time to assemble! Lay down the toasty tortillas. Smear on the homemade guacamole. Top with the spicy rice, the shredded lamb, and the charred Corn. Drizzle over the loosened sour cream. Wrap it up, sprinkle over the remaining coriander. Serve any remaining fillings on the side. Brilliant work, Chef!
Free-range Deboned Lamb Leg - 480g
NOMU Mexican Spice Blend - 30ml
White Basmati Rice - 225ml
Colleen's Smoked Paprika Chilli Sauce - 60ml
Avocados - 2
Fresh Coriander - 12g
Corn - 150g
Sour Cream - 65ml
Wheat Flour Tortillas - 6
LAMB IS LIFE
Boil the kettle. Pat the lamb dry with some paper towel. Fill a pot with 400ml of boiling water and place over a medium heat. Add ½ the rub and the lamb. Leave to simmer for 15-20 minutes until the lamb is tender and cooked through. Remove the lamb from the pot. Using two forks (one to secure the lamb and the other to shred), gently shred the lamb into thin strips.
CHILLI RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 900ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and add the chilli sauce (to taste). Mix until fully combined.
SMASH THAT AVO!
Halve the avocados and remove the pips. Scoop out the Avocado flesh and place in a bowl. Add ½ the chopped coriander, seasoning, and a drizzle of olive oil. Mash with a fork or potato masher until mashed and combined. Set aside. In a small bowl, loosen the sour cream with water in 5ml increments until a drizzling consistency.
BASTE & CHAR
Place a pan over a medium-high heat with a drizzle of oil. When hot, add the shredded lamb and fry for 3-4 minutes until browned, shifting occasionally. In the final minute, baste with a knob of butter and the remaining rub. Season to taste and remove from the pan. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the Corn and fry for 4-5 minutes until lightly charred, shifting occasionally. Cover both the lamb and corn to keep them warm.
TOASTY TORTILLAS
Return the pan, wiped down if necessary, to a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until warmed through and lightly crisped.
BRING ON THE BURRITOS!
Time to assemble! Lay down the toasty tortillas. Smear on the homemade guacamole. Top with the spicy rice, the shredded lamb, and the charred Corn. Drizzle over the loosened sour cream. Wrap it up, sprinkle over the remaining coriander. Serve any remaining fillings on the side. Brilliant work, Chef!
Free-range Deboned Lamb Leg - 640g
NOMU Mexican Spice Blend - 40ml
White Basmati Rice - 300ml
Colleen's Smoked Paprika Chilli Sauce - 80ml
Avocados - 2
Fresh Coriander - 15g
Corn - 200g
Sour Cream - 85ml
Wheat Flour Tortillas - 8
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R238.87
for 4 servings · R59.72 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Free-range Deboned Lamb Leg needs 640 gHalaal Bulk Free Range Lamb Leg Chops Avg 1.5 kg 1.5 kg at R359.99 · 43% of packR153.60
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Sour Cream needs 85 mlSour Cream 250 ml 250 ml at R38.99 · 34% of packR13.26
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Avocados needs 2Ripen at Home Loose Avocado R19.99 · whole pack (size can't be divided)R19.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
Not in the Woolies basket — source these elsewhere:
- Wheat Flour Tortillas
- Colleen's Smoked Paprika Chilli Sauce
- NOMU Mexican Spice Blend
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Shredded Lamb Burrito?
The preparation time for Shredded Lamb Burrito with guacamole & sour cream is between 20 and 35 minutes.
What is the total time required to make Shredded Lamb Burrito with guacamole & sour cream?
The total time required to make Shredded Lamb Burrito with guacamole & sour cream is between 40 and 55 minutes.
How many servings does Shredded Lamb Burrito provide?
4 servings
What are the main ingredients in Shredded Lamb Burrito?
Avocado, Colleen's Smoked Paprika Chilli Sauce, Corn, Free-Range Deboned Lamb Leg, Fresh Coriander, NOMU Mexican Spice Blend, Sour Cream, Wheat Flour Tortilla, White Basmati Rice
What is the nutritional information of Shredded Lamb Burrito?
Calories: 1337, Carbs: 130 grams, Fat: grams, Protein: 47 grams, Sugar: 9.9 grams, Salt: 1411 grams
How do I prepare Shredded Lamb Burrito?
SMASH THAT AVO!: Halve the avocado and remove the pip. Scoop out the avocado flesh and place in a bowl. Add ½ the chopped coriander, seasoning, and a drizzle of olive oil. Mash with a fork or potato masher until mashed and combined. Set aside. In a small bowl, loosen the sour cream with water in 5ml increments until a drizzling consistency. BRING ON THE BURRITOS!: Time to assemble! Lay down the toasty tortillas. Smear on the homemade guacamole. Top with the spicy rice, the shredded lamb, and the charred corn. Drizzle over the loosened sour cream. Wrap it up, sprinkle over the remaining coriander. Serve any remaining fillings on the side. Brilliant work, Chef! TOASTY TORTILLAS: Return the pan, wiped down if necessary, to a medium heat. When hot, dry toast the tortillas one at a time for 30-60 seconds per side until warmed through and lightly crisped. CHILLI RICE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and add the chilli sauce (to taste). Mix until fully combined. BASTE & CHAR: Place a pan over a medium-high heat with a drizzle of oil. When hot, add the shredded lamb and fry for 2-3 minutes until browned, shifting occasionally. In the final minute, baste with a knob of butter and the remaining rub. Season to taste and remove from the pan. Return the pan to a medium-high heat with a drizzle of oil. When hot, add the corn and fry for 3-4 minutes until lightly charred, shifting occasionally. Cover both the lamb and corn to keep them warm. LAMB IS LIFE: Boil the kettle. Pat the lamb dry with some paper towel. Fill a pot with 200ml of boiling water and place over a medium heat. Add ½ the rub and the lamb. Leave to simmer for 15-20 minutes until the lamb is tender and cooked through. Remove the lamb from the pot. Using two forks (one to secure the lamb and the other to shred), gently shred the lamb into thin strips.
What should be prepared from my kitchen to make Shredded Lamb Burrito?
Avocado, Colleen's Smoked Paprika Chilli Sauce, Corn, Free-Range Deboned Lamb Leg, Fresh Coriander, NOMU Mexican Spice Blend, Sour Cream, Wheat Flour Tortilla, White Basmati Rice
How many calories does Shredded Lamb Burrito have?
1337 calories
How much fat content does Shredded Lamb Burrito have?
grams