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Cast iron pot of Lamb Birria with tortillas, avocado and red onions.

Lamb Birria

  • Author: Rachel Phipps
  • Prep Time: 25 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 2 hours 55 minutes
  • Yield: Serves 2-4 1x
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: Mexican
  • Diet: Gluten Free


This slow cooked Mexican Lamb Birria recipe is delicious served alongside avocado, pink pickled onions and either corn or soft flour tacos for the perfect make-ahead Taco Night!



For the Lamb Birria

  • 500g diced lamb
  • 200ml beef or chicken stock
  • 2 large rosemary sprigs
  • 1 dried bay leaf

For the Cooking Sauce

  • 2 dried guajillo chillies
  • 1 dried ancho chillies
  • 1/2 tbsp Chipotle in Adobo Sauce
  • 1 tsp apple cider vinegar
  • 1 tsp flaky sea salt
  • 1/2 tsp dried oregano
  • 1/2 tsp cumin
  • 1/8 tsp ground allspice
  • 1/8 tsp ground cloves
  • 1 small onion
  • 3 large garlic cloves

To Serve

  • corn or soft flour tortillas
  • roughly chopped coriander
  • sliced red onions (see note), or pink pickled onions
  • diced avocado


  1. Pre-heat the oven to 150C.
  2. In a shallow dish, pour 100ml of boiling water over the dried chillies, and leave them to soak for 15 minutes.
  3. Meanwhile, measure the rest of the cooking sauce into the cup of a high speed bullet blender or a small food processor, peeling and roughly chopping the onion and garlic cloves.
  4. De-step and roughly chop the chillies before adding them to the blender cup – remove the seeds if you can’t handle heat. Pour in the soaking liquid, and blitz until you have a smooth paste.
  5. Pour the cooking paste into a small lidded casserole dish and add the lamb. Stir until the lamb is well coated in the sauce.
  6. Add the stock, rosemary sprigs and bay leaf, stirring once more until everything is submerged. 
  7. Put on the lid and slow cook for 2 hours and 3o minutes, checking occasionally to make sure there is enough liquid. If the lamb is not falling apart, feel free to cook it for up to 3 hours. 
  8. Remember to fish out the rosemary sprigs and the bay leaf before serving!


Soak the thinly sliced red onion in a bowl of cold water for 15-20 minutes before draining and patting dry on kitchen paper to remove some of their unpleasant ‘bite’.

Keywords: lamb, lamb birria, birria, mexican, mexican food, slow cooking