1 large twig fresh oregano
1 large twig fresh rosemary
1 large twig fresh thyme
1/2 bunch fresh epazote
3 to 5 cloves garlic
1/4 cup olive oil
1 bone-in leg of lamb (about 10 pounds)
1 to 2 rib racks of lamb, about 8 ribs with shoulder (about 10 pounds)
3 to 5 guajillo chiles
1 large maguey or platano leaf
5 to 6 dried avocado leaves
50 to 70 corn tortillas
Fresh chopped cilantro, for serving
Chopped onions, for serving
Jalapeno strips, for serving
Salsa, for serving
Have your butcher cut the lamb into 4 pieces.
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