This isn’t your average taco night, it’s a flavour adventure. We’re using boneless lamb neck, marinating it in a deep, spicy mix of chillies, tomatoes, and aromatics, smoking it low and slow to build layers of rich, smoky goodness. After that, it’s braised until tender and easy to shred. We crisp it up in cheesy corn tortillas on the Blackstone and serve it with a smoky consommé for dipping.
These tacos bring bold Mexican-inspired flavours with a true British BBQ twist. Ideal for a weekend feast or when you want to show off your smoker game. Grab a beer, fire up the Kamado, and tuck in.
Smoked lamb neck birria tacos pair beautifully with a range of vibrant sides to create a true Mexican feast. You could serve with Mexican rice for a comforting, tomato-rich base, add charred jalapeños or Padron peppers over a high heat for smoky heat and depth. Fresh guacamole or smashed avocado provides a cooling contrast to the rich birria meat, while a crisp shredded cabbage slaw with lime juice, coriander, and a touch of chilli adds freshness and crunch. Refried beans or frijoles charros make a hearty, savoury accompaniment, and pickled red onions bring sharp tang to cut through the fattiness of the lamb. Don’t forget lime wedges and fresh coriander for the final burst of brightness.
Our version uses lamb neck, which is ideal due to its rich marbling and connective tissue that becomes incredibly tender when smoked and braised. This makes it perfect for shredding into flavourful tacos and creates a silky, delicious consommé.
These birria tacos have a balanced mild-to-medium heat. The guajillo and ancho chillies provide deep smoky, fruit warmth without overpowering the dish, perfect if you’re not after something fiery.
