Jul 14 2026
Restaurants›Reyes Mezcaleria›Lamb Birria Recipe

Lamb Birria Recipe

Inspired by Reyes Mezcaleria
Time4h
Serves4

slow cooked lamb shank served with consomé, cilantro, onion, oaxacan corn tortillas

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Ingredients

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Lamb Preparation

Toppings and Accompaniments

Method

Lamb Preparation

  1. 1

    Season the Lamb

    Rub the lamb shanks with salt, black pepper, cumin, and smoked paprika. Let them marinate for at least 30 minutes to enhance the flavor.

  2. 2

    Prepare the Chiles

    Remove the stems and seeds from the guajillo and ancho chiles. Boil them in water for about 10 minutes until soft. Drain and blend with garlic, onion, and a little bit of the broth until smooth.

  3. 3

    Sear the Lamb

    In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the lamb shanks on all sides until browned, about 5-7 minutes. Remove and set aside.

  4. 4

    Combine Ingredients

    In the same pot, add the blended chile sauce, the remaining broth, bay leaves, and the seared lamb shanks. Bring to a simmer.

  5. 5

    Slow Cook

    Cover the pot and reduce the heat to low. Let it cook for about 3-4 hours or until the lamb is tender and easily pulls apart.

  6. 6

    Skim Fat

    After cooking, skim off any excess fat from the surface of the consomé.

Toppings and Accompaniments

  1. 7

    Prepare the Toppings

    Chop the fresh cilantro and dice the white onion. Cut the limes into wedges.

  2. 8

    Serve

    Serve the lamb birria in a bowl with the consomé, topped with cilantro and onion. Serve with warm Oaxacan corn tortillas and lime wedges on the side.

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