Name: Smoked Lamb Birria
Ingredients: 1 x Australian lamb leg, boneless or butterflied; 2 tablespoons Mexican hot sauce; 3 tablespoons BBQ rub (I use Hot Honey Butter); 2 cups beef broth; 1 birria bomb; Tortillas, cilantro, onion & salsa to garnish

Ingredients

Units Scale

1 x Australian lamb leg, boneless or butterflied

2 tablespoons Mexican hot sauce

3 tablespoons BBQ rub (I use Hot Honey Butter)

2 cups beef broth

1 birria bomb

Tortillas, cilantro, onion & salsa to garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat a smoker to 250F.
Rub hot sauce over the lamb leg, then season well with BBQ rub.
Place the seasoned leg into the smoker, and cook for 4 hours.
Transfer the leg to a foil pan, and add birria seasoning bomb and beef broth, then cover with foil (make sure to seal it well!). Increase heat to 300F, and let the lamb braise for another 4 hours.
Remove from smoker, and allow to rest in the pan for 30 minutes before pulling. Serve alongside garnishes to make birria tacos.