Birria de Borrego (Lamb Birria with Red Rice)
Shoulder of lamb braised until tender in a smoky red chilli broth, served over red Mexican rice.
Made with Birria adobo and consomme and Mexican red rice (arroz rojo). Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr 30
- LevelMedium
- Costabout £9.04 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Trim thick lumps of fat from the lamb and season it with the salt.
- 2
Heat the oil in a casserole and brown the lamb in batches for 3 to 4 minutes a side. Return it all to the pot.
- 3
Pour in 600 ml of your ready made birria adobo and consomme (see the base recipe) and the water. Cover tightly and cook in the oven for 2 hours 45 minutes, until the lamb is tender and falling off the bone.
165 min - 4
Meanwhile, warm your ready made arroz rojo (see the base recipe) in a covered pan with a splash of water until steaming hot all the way through.
- 5
Lift out the lamb, discard the bones and shred the meat. Skim the fat from the broth, then return the meat to the pot and warm through for 5 minutes.
5 min - 6
Spoon the rice into bowls, top with the lamb and ladle over plenty of broth. Finish with onion, coriander and lime.
Tips
- Lamb shoulder suits birria best because the fat and connective tissue melt into the broth. Leg is too lean.
- Skim the fat well. Lamb gives off more than beef, and the broth should be rich but not greasy.
- Reheat the rice only once, and cool any leftovers within an hour of cooking.
- Goat is the traditional meat. If you can buy it from a halal butcher, swap it in with the same timings.
Storing and freezing
Keep the lamb in its broth in the fridge for up to 3 days and freeze for up to 3 months. Keep rice separate, cool it within 1 hour and reheat it only once until steaming hot.
Questions
Is lamb or goat more authentic for birria?
Birria began as a goat dish in Jalisco. Lamb and mutton are common substitutes and easier to find in the UK. Beef is also widely used now.
Why is my lamb still tough?
It needs longer. Lamb shoulder can take up to 3 hours depending on the size of the chunks. Cover tightly and keep cooking until a fork pulls the meat apart.
Can I use boneless lamb?
Yes, boneless shoulder works. Bones add body to the broth, so the result is a little thinner. Cook it for about 2 hours 15 minutes.
More made with birria adobo and consomme
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.