👋 A Note from the Pitmaster
I can’t, and won’t lie to you guys. This recipe comes from the legend himself: Jack’s Meat Shack. It’s just too good not to include. Everyone should be giving this one a go. This is exactly how Jack did it — and honestly, why change a thing? But as with all good BBQ, feel free to make it your own. Grab a cold Modelo, crank the grill, and let’s get stuck in.
Inspired by the one and only Jack's Meat Shack — this is rich, smoky, pull-apart lamb perfection served in crispy, sauce-dipped tacos. No notes… just trust the process and let the grill do the work. Guys we like to support each other here at Egg&Ember so don’t forget to check out Jacks socials, website or buy a book or two… @jacksmeatshack
🕒 Prep Time: 25 mins
🔥 Cook Time: 2.5–3 hours (low & slow)
🌮 Serves: 6–8
🔥 Grill Setup: Kamado or BBQ with indirect heat at 160°C (320°F)
🍺 Best Served With: Cold Modelo, wedge of lime, and ¡Ándale! ¡Ándale!
🛒 Ingredients
🐑 For the Lamb & Marinade
- 1 whole lamb shoulder, cut into large cubes
- 2 tbsp olive oil
- Plenty of salt & freshly ground black pepper
🌶️ For the Sauce Base
- 4 dried guajillo chillies, stemmed & seeded
- 2 dried ancho chillies, stemmed & seeded
- 6 black peppercorns
- 4 whole cloves
- 1 cinnamon stick
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1 yellow onion, quartered
- 4 garlic cloves
- 3 tomatoes, quartered
- 1L water (enough to cover ingredients in the pan)
- 2 tsp white vinegar
- 2 beef stock cubes
- 1 tbsp dried oregano
- 2 bay leaves
🌮 To Serve
- 8 white flour tortillas
- 1 pack feta, hand-shredded
- 1 red onion, thinly sliced
- Fresh lime wedges
- Your favourite hot sauce or BBQ sides
🔧 Equipment Needed
- Cast iron pan or BBQ-safe paella pan
- Blender
- Tongs & spatula
- Ladle
👨🍳 Method
🔥 1. Preheat the Grill
Set your BBQ to 160°C (320°F) using an indirect cooking setup (1 half)
🐑 2. Prep & Sear the Lamb
- Season lamb cubes generously with salt and pepper.
- Place a cast iron pan over direct heat and add olive oil.
- Sear the lamb on all sides until browned.
- Remove the lamb and set aside.
🌶️ 3. Build the Sauce Base
- In the same pan, using the lamb fat, add:
- Guajillo and ancho chillies
- Peppercorns, cloves, cinnamon stick
- Cumin & coriander seeds
- Quartered onion, garlic, and tomatoes
- Crumble in the beef stock cubes
- Add enough water to just cover everything.
- Let simmer over the grill for 20 minutes, then remove from heat and allow to cool slightly.
- Discard the cinnamon stick, then pour the mixture into a blender.
- Add white vinegar and 1 tbsp salt.
- Blend until smooth.
🍲 4. Slow Cook the Lamb
- Return the seared lamb to the cast iron pan.
- Pour the sauce over the lamb to fully coat.
- Add the oregano and bay leaves.
- Place the pan over indirect heat, close the lid, and cook for 2.5 to 3 hours, until the lamb is pull-apart tender.
🧤 5. Shred the Lamb
- Remove from heat.
- Using tongs or clean hands, pick out the lamb and place into a bowl.
- Add one ladleful of the sauce to the bowl.
- Shred the lamb by hand and mix it with the sauce.
🌮 6. Build & Grill the Tacos
- Dip each tortilla into the leftover sauce, coating one side.
- Fill with shredded lamb and crumbled feta, then fold in half.
- Grill each taco lightly on both sides until crisp and golden.
🧅 7. Serve It Up
- Serve hot with sliced red onion, lime wedges, and whatever sides or salsas you love.
- Pour yourself a Modelo with lime, take a bite, and thank Jack later.
🪵 How to Serve
Pile the tacos high on a wooden sharing board, scatter over some fresh coriander, and add bowls of lime, onion, and sauce for dipping. It’s rustic, smoky, messy, and completely irresistible.
💡 Pro Tips
- Want it spicier? Add a dried arbol chilli to the sauce base.
- Don’t rush the simmer — the slow cook makes the lamb ultra tender.
- Feta adds sharpness, but try swapping in queso fresco if available.
- Leftover sauce? Use it for nachos, eggs, or rice the next day.
📸 Show Us Your Tacos!
Cooked this birria-style masterpiece? Tag @eggandember or use #FilthyLambTacoLove and share your grill game with the world.