Braised lamb tacos on a wooden plank with with tomato salsa

Beer-braised lamb tacos with charred green tomato salsa

  • serves 8
  • A little effort

Impress your friends at your next BBQ with these tender braised lamb shoulder tacos. Serve with our homemade punchy green tomato salsa and a moreish bean salad. You can use regular red tomatoes for this if you can’t get green


Try these tender braised lamb tacos, then check out our fish tacos, tacos al pastor, steak tacos and more tacos recipes.

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  • boned lamb shoulder 1.5kg
  • orange 1, zested and juiced
  • lime 1, juiced
  • ground cumin 2 tsp
  • medium chilli powder 2 tbsp
  • dried oregano 2 tsp
  • ground cinnamon 1 tsp
  • smoked paprika 1 tsp  
  • garlic granules 2 tsp
  • sea salt flakes 1 tsp
  • pale ale (such as Sierra Nevada), 200ml


  • jalapeño chillies 4
  • red onion 1, peeled and quartered
  • garlic 2 cloves, skin on
  • green tomatoes 300g
  • caster sugar 1 tsp
  • coriander a small bunch, chopped
  • limes 2, juiced


  • red onion 1, finely chopped
  • black beans 2 x 400g tins, rinsed and drained
  • avocados 2, diced
  • radishes 10, sliced
  • lime 1, juiced


  • corn tortillas 16
  • soured cream 200g tub
  • coriander leaves to serve


  • Step 1

    If the lamb joint is tied, remove the string and discard. Put the lamb in a large roasting tin, skin-side down. Use a sharp knife to slash into the meat a few times. Mix the orange juice and zest and lime juice with the spices and a good pinch of salt then rub all over the flesh. Cover and leave in the fridge to marinate overnight.

  • Step 2

    The next day, heat the oven to 150C/fan 130C/gas 2. Flip the lamb so it is skin-side up. Season the skin with salt and lots of pepper. Pour the beer into the bottom of the tin. Cover with a double layer of foil, then cook for 4 hours.

  • Step 3

    To make the salsa, heat a griddle or heavy-based frying pan (or you can do this on the BBQ). Griddle the jalapeños until blackened on all sides, then drop onto a large sheet of foil and seal to make a parcel. Do the same with the onion, garlic and tomatoes, one by one, adding to the foil parcel (then resealing to keep the heat in) as they are charred. Let everything cool completely then de-stalk the chillies, remove the skin from the garlic cloves and cut the cores out of the tomatoes (and discard) and roughly chop. Put everything in a blender with the sugar, coriander and lime juice, and whizz until blended.

  • Step 4

    To finish the lamb, remove the foil, turn up the heat to 200C/fan 180C/gas 6 and cook for another hour. Check the liquid in the roasting tin – it should be quite reduced by now. If not, put the lamb on a plate to rest and reduce the liquid on the stove until glossy. Return the lamb and pull into large chunks, tossing through the sauce.

  • Step 5

    Toss the salad ingredients and serve with tortillas, lamb, salsa, soured cream and extra coriander.

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Nutritional Information

  • Kcals 585
  • Fat 40.2g
  • Saturates 16.4g
  • Carbs 14.1g
  • Sugars 6.3g
  • Fibre 7.9g
  • Protein 36.4g
  • Salt 1.4g