Slow-roasted pulled lamb shoulder, infused with the Ginger and Turmeric Wild NONI makes for the perfect filling in these last days of summer tacos.
What is NONI juice?
I was recently tasked with creating some recipes for a new Australian health drink, Wild NONI.
To be honest, up until then I haven’t heard of the superfood ingredient.
Noni fruit, most commonly consumed as a juice, has been used for centuries in the Pacific Islands and South-East Asia. It is full of natural antioxidants and amino acids and is said to help support a healthy immune system and good joint health.
The Wild Noni difference
The great thing about the Wild NONI drinks is that they are blends of natural juices and sparkling water infused with noni (straight noni juice tastes quite bitter and has a strong smell). The drinks also contain no added sugar and no preservatives which is a big tick for me!
There is also a great community feel behind the brand. Recently Rhinoceros beetle has had a detrimental effect on crops such as coconuts, in the Solomon Islands, affecting many farmers. As a community – Wild NONI generously donates crops to other farmers (who have been affected by the beetle) to allow them to grow the Noni fruit. Once the crops are ready, they will then purchase the harvested crops from the Farmers and turn the juice to concentrate and bought over to Australia where the infusing magic happens
Can you use Wild NONI juices for cooking?
Yes! The drinks are super tasty and refreshing, but you can use them in cooking, baking and you can even use them in cocktails instead of soft drinks!
I’ve decided to use the Ginger and Turmeric Wild NONI sparkling concoction to make a delicious rendition of pulled lamb shoulder. Adding the drink to the roasting tin helps tenderise the meat and leaves it juicy in every bite. The pan juices can be reduced to make a delicious sauce so nothing goes to waste here.
Related post: Greek-style smoked olive and lemon lamb shoulder TACOS!
This post was sponsored by Wild NONI – check out their website for more flavour combinations and to get free Australian shipping.
Wild Noni Pulled Lamb Shoulder Tacos
- 1.2 kg deboned lamb shoulder
- 1 teaspoon grated ginger
- 1 teaspoon dried thyme leaves
- 1 teaspoon crushed garlic
- 1 teaspoon freshly ground black pepper
- 1 generous pinch salt
- 1 bottle Wild Noni in Ginger and Turmeric
- 400 g coleslaw mix
- 2 tablespoons lime juice or apple cider vinegar
- ½ cup Greek-style yoghurt or coconut yoghurt
- 1 teaspoon honey
- 6 to rtillas or wraps
- 1 bunch fresh coriander or mint
- Preheat oven to 180C. Line a roasting tin with baking paper – the tin should be only slightly bigger than the lamb shoulder.
- In a small bowl mix together the ginger, thyme, garlic, pepper and salt. Rub the mixture into the meat. Place the meat in the roasting tin and pour in the entire contents of the Wild NONI bottle around the meat. Cover with aluminium foil and roast for 5-6 hours.
- The meat will be ready when falling apart when poked around with a knife or fork. Remove meat from the roasting tin and set aside on a plate – be mindful not to drip the juices on the bench as turmeric can stain it, wipe off immediately if that occurs. Shred using two forks, discard any fatty bits if you prefer.
- Use an ice-filled soup ladle to degrease the sauce – simply skim the surface with the back of the ladle, ice still in, and the fat will stick to the base. Remove with paper towel or scrape off with a knife and repeat the process a few times. Transfer the pan juices to a small saucepan, and boil for 30 minutes on medium high heat for the sauce to reduce by about half.
- To serve, place coleslaw in a large bowl. In a small bowl mix together the dressing ingredients and pour over the salad, mix well. Serve tortillas or wraps topped with the salad and a handful of the pulled meat. Drizzle with the sauce and sprinkle with coriander or mint leaves.
Note: Like with all potent ingredients, there are some contraindications for excess consumption. One of them is hyperkalemia (high potassium levels in the blood) and people with kidney disease are advised against consuming noni, as well as bananas and orange juice because of their high potassium levels. However, the great thing with Wild NONI is that it is simply infused with the noni juice.
I am discovering your blog and I love a lot all the ingredients of this recipe however I am not sure to find the Wild noni in my country! I will try it anyway ! Thank you for sharing!
You can use ginger ale or ginger beer (or beer too)!