33+ Flavorful Authentic Mexican Lamb Recipes You Must Try

Mexican cuisine is celebrated worldwide for its vibrant flavors, rich traditions, and diversity of dishes.

Among its many treasures is the art of cooking lamb, a staple ingredient in several regions of Mexico.

Authentic Mexican lamb recipes are rooted in heritage, often incorporating indigenous techniques and ingredients to create dishes bursting with flavor.

From tender lamb barbacoa cooked underground to spiced lamb tacos with fresh salsa, these recipes offer a culinary journey that showcases the depth and complexity of Mexican gastronomy.

Whether you’re a seasoned cook or a curious foodie, exploring these recipes will bring the essence of Mexico to your table.

33+ Flavorful Authentic Mexican Lamb Recipes You Must Try

Cooking authentic Mexican lamb recipes is more than just preparing a meal; it’s an experience that connects you to Mexico’s vibrant history and culinary traditions.

The blend of spices, slow-cooking methods, and fresh ingredients ensures a memorable dish every time.

Whether you’re hosting a gathering or treating yourself to a comforting meal, these recipes promise to deliver unforgettable flavors.

Embrace the spirit of Mexican cooking and let these lamb dishes bring a burst of culture and taste to your kitchen!

Barbacoa de Borrego (Mexican Lamb Barbacoa)

Barbacoa de Borrego is a traditional Mexican dish often reserved for special occasions or Sunday family gatherings. This slow-cooked lamb is rich, flavorful, and seasoned with a blend of chilies, spices, and aromatics. Traditionally prepared in underground pits, this modern low-carb version can be made in a slow cooker or oven. Served with fresh salsa, avocado, and lettuce wraps, it’s a keto-friendly twist on a Mexican classic.

Ingredients

• 2 lbs lamb shoulder or leg, cut into large chunks
• 4 guajillo chilies, seeds removed
• 2 ancho chilies, seeds removed
• 4 garlic cloves
• 1 medium onion, quartered
• 1/4 cup apple cider vinegar
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp ground cloves
• 1 cup beef or lamb broth
• 2 bay leaves
• Salt and pepper to taste
• Lettuce leaves, for serving
• Optional toppings: diced onion, cilantro, avocado, lime wedges

Instructions

1. Prepare the Chilies: Toast guajillo and ancho chilies in a dry skillet over medium heat for 1–2 minutes until aromatic. Soak in hot water for 10 minutes, then blend with garlic, onion, vinegar, cumin, oregano, paprika, and cloves until smooth.
2. Season the Lamb: Season the lamb generously with salt and pepper. Place in a slow cooker or Dutch oven.
3. Add the Sauce: Pour the blended chili mixture over the lamb. Add broth and bay leaves.
4. Cook: Cook on low for 6–8 hours in a slow cooker or bake covered at 300°F (150°C) for 4–5 hours until the lamb is tender and shreddable.
5. Serve: Shred the lamb and serve in lettuce wraps with your favorite toppings.

Barbacoa de Borrego is a perfect marriage of tradition and health-conscious eating. This keto-friendly version brings the depth of Mexican cuisine to your table while keeping it low-carb. Enjoy the succulent flavors and make it a centerpiece of your next meal.

Cordero en Salsa Verde (Lamb in Green Sauce)

Cordero en Salsa Verde is a vibrant and tangy dish that highlights the zesty flavors of tomatillos and green chilies. This dish pairs perfectly with keto-friendly sides like cauliflower rice or a simple salad. The bright, herbaceous notes of the sauce complement the tender lamb, making it a refreshing and satisfying low-carb lunch option.

Ingredients

• 2 lbs lamb stew meat, cubed
• 1 lb tomatillos, husked and washed
• 2 jalapeños or serrano chilies
• 1/2 cup fresh cilantro, chopped
• 3 garlic cloves
• 1/2 medium onion
• 1/4 cup chicken broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Cauliflower rice, for serving

Instructions

1. Roast the Vegetables: Roast tomatillos, jalapeños, onion, and garlic under a broiler for 5–7 minutes until charred. Blend with cilantro, chicken broth, and a pinch of salt.
2. Sear the Lamb: Heat olive oil in a skillet over medium-high heat. Sear the lamb cubes until browned.
3. Cook in Sauce: Pour the green sauce over the lamb. Simmer covered on low heat for 45–60 minutes until the lamb is tender.
4. Serve: Serve hot over cauliflower rice.

This Cordero en Salsa Verde combines bold flavors with a light and nutritious profile, perfect for a quick yet impressive keto lunch. The vibrant green sauce and tender lamb will transport you straight to the heart of Mexico.

Lamb Tacos al Pastor (Keto Style)

Tacos al Pastor is a beloved Mexican street food dish known for its smoky, sweet, and spicy flavor profile. This keto-friendly version uses lamb instead of the traditional pork and swaps tortillas for crisp lettuce leaves. The pineapple marinade adds a hint of sweetness while keeping the carb count low.

Ingredients

• 1.5 lbs lamb shoulder, thinly sliced
• 1/4 cup fresh pineapple, blended (optional for keto)
• 2 tbsp apple cider vinegar
• 2 tbsp achiote paste
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 2 tbsp olive oil
• Lettuce leaves, for serving
• Optional toppings: diced onion, cilantro, avocado

Instructions

1. Marinate the Lamb: Blend pineapple, vinegar, achiote paste, garlic, cumin, paprika, and chili powder into a marinade. Coat the lamb and marinate for at least 2 hours or overnight.
2. Cook the Lamb: Heat olive oil in a skillet over medium heat. Cook the lamb slices until caramelized and cooked through.
3. Assemble Tacos: Fill lettuce leaves with lamb and top with onion, cilantro, and avocado.
4. Serve: Serve immediately with lime wedges.

Lamb Tacos al Pastor is a creative and flavorful way to enjoy a low-carb Mexican feast. The smoky marinade and fresh toppings deliver an explosion of flavors, making this dish a must-try for your keto lunch rotation.

Birria de Cordero (Lamb Birria)

Birria is a flavorful and aromatic Mexican stew traditionally made with goat or beef. This keto-friendly lamb version stays true to its roots while cutting carbs by skipping tortillas and pairing it with low-carb accompaniments. The rich, spiced broth and tender lamb make this dish a satisfying and hearty lunch option.

Ingredients

• 2 lbs lamb shoulder or shank
• 4 guajillo chilies, seeds removed
• 2 ancho chilies, seeds removed
• 1 chipotle chili in adobo
• 3 garlic cloves
• 1 medium onion, quartered
• 1 cinnamon stick
• 1/2 tsp ground cloves
• 1 tsp cumin
• 1 tsp oregano
• 1/4 cup apple cider vinegar
• 4 cups beef broth
• 2 bay leaves
• Optional toppings: diced onion, cilantro, radish slices, lime wedges

Instructions

1. Toast and Blend the Chilies: Toast guajillo and ancho chilies in a skillet until fragrant. Soak in warm water for 10 minutes, then blend with chipotle, garlic, onion, vinegar, and spices.
2. Prepare the Lamb: Season lamb with salt and sear in a large pot or Dutch oven until browned.
3. Simmer: Add the chili mixture, broth, cinnamon stick, and bay leaves to the pot. Simmer covered on low heat for 2–3 hours until the lamb is tender.
4. Serve: Shred the lamb and serve in a bowl with broth. Garnish with onion, cilantro, and radishes.

Birria de Cordero is a deeply satisfying dish that offers a bold combination of smoky, spicy, and savory flavors. Perfect for a keto lunch, this recipe celebrates the essence of Mexican cuisine while keeping your carb count in check.

Lamb Picadillo (Mexican Ground Lamb)

Picadillo is a versatile and comforting Mexican dish traditionally made with ground beef or pork. This keto twist uses ground lamb for a unique and rich flavor, paired with a mix of spices and low-carb vegetables. It’s an excellent filling for lettuce wraps or served over cauliflower rice for a wholesome lunch.

Ingredients

• 1 lb ground lamb
• 1 small zucchini, diced
• 1/2 cup green beans, chopped
• 1 small tomato, finely diced
• 1/4 cup tomato paste
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 2 garlic cloves, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Lettuce leaves or cauliflower rice, for serving

Instructions

1. Cook the Lamb: Heat olive oil in a skillet over medium heat. Add ground lamb and cook until browned.
2. Add Vegetables: Stir in zucchini, green beans, and garlic. Cook for 3–5 minutes.
3. Simmer: Add tomato paste, diced tomato, and spices. Simmer for 10 minutes until the mixture thickens.
4. Serve: Spoon the picadillo into lettuce wraps or over cauliflower rice.

Lamb Picadillo is a simple yet flavorful dish that combines the heartiness of ground lamb with fresh vegetables and spices. This keto-friendly recipe is perfect for meal prepping or enjoying a quick and delicious lunch.

Albondigas de Cordero (Lamb Meatballs in Chipotle Sauce)

Albondigas, or Mexican meatballs, are a popular comfort food with endless variations. This recipe uses lamb for a rich twist and pairs it with a smoky chipotle sauce. Served over sautéed zucchini noodles or with a fresh side salad, it’s a fantastic low-carb lunch that doesn’t compromise on flavor.

Ingredients

For the Meatballs:

• 1 lb ground lamb
• 1 egg
• 1/4 cup almond flour
• 1/4 cup fresh cilantro, chopped
• 1 garlic clove, minced
• 1/2 tsp cumin
• Salt and pepper to taste

For the Sauce:

• 2 chipotle chilies in adobo
• 3 medium tomatoes, roasted
• 1/4 cup onion, chopped
• 2 garlic cloves
• 1/2 cup chicken broth
• 1 tbsp olive oil

Instructions

1. Prepare the Meatballs: Mix lamb, egg, almond flour, cilantro, garlic, cumin, salt, and pepper in a bowl. Form into small meatballs.
2. Cook the Meatballs: Heat olive oil in a skillet and brown the meatballs. Remove and set aside.
3. Make the Sauce: Blend roasted tomatoes, chipotle chilies, onion, garlic, and chicken broth until smooth. Pour into the skillet and simmer.
4. Combine: Add meatballs to the sauce and simmer for 10–15 minutes until cooked through.
5. Serve: Serve over zucchini noodles or alongside a fresh salad.

Albondigas de Cordero are a delightful way to enjoy the rich flavors of Mexican cuisine while sticking to a keto lifestyle. The tender lamb meatballs and smoky chipotle sauce make this dish a lunchtime favorite.

catemado de Cordero (Roasted Lamb Stew)

Tatemado is a classic Mexican dish known for its smoky, slow-cooked flavors. Traditionally cooked in clay pots, this lamb stew is prepared with roasted vegetables and aromatic spices for an earthy, robust taste. This keto-friendly adaptation skips the starchy sides and pairs perfectly with roasted cauliflower or sautéed spinach.

Ingredients

• 2 lbs lamb shoulder, cubed
• 4 Roma tomatoes
• 2 dried guajillo chilies, seeds removed
• 1 dried pasilla chili, seeds removed
• 1/4 cup white vinegar
• 3 garlic cloves
• 1 medium onion, diced
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 2 cups beef broth
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Roast Vegetables: Roast tomatoes, chilies, and garlic under a broiler until charred. Blend with vinegar, cumin, and cinnamon into a smooth sauce.
2. Sear Lamb: Heat olive oil in a pot and sear lamb until browned. Remove and set aside.
3. Cook the Stew: In the same pot, sauté onion until soft. Add the blended sauce and broth. Return lamb to the pot and simmer covered for 1.5–2 hours until tender.
4. Serve: Serve in bowls with roasted cauliflower or sautéed spinach.

Tatemado de Cordero is a bold, smoky stew that brings the flavors of Mexico to your keto lunch table. The richness of the lamb and the depth of the roasted sauce make this dish a comforting and satisfying meal.

Lamb Chicharrón in Salsa Roja (Crispy Lamb in Red Sauce)

Chicharrón, typically made from pork, gets a flavorful twist in this keto-friendly lamb version. Crispy lamb pieces are simmered in a spicy red sauce made with dried chilies and tomatoes, creating a delicious balance of textures and flavors. This dish pairs perfectly with cauliflower tortillas or lettuce cups for a low-carb feast.

Ingredients

• 1.5 lbs lamb belly or shoulder, cubed
• 4 dried guajillo chilies, seeds removed
• 2 dried arbol chilies, seeds removed
• 2 medium tomatoes, roasted
• 1/4 medium onion, diced
• 2 garlic cloves
• 1/2 cup chicken broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Lettuce cups or cauliflower tortillas for serving

Instructions

1. Prepare the Lamb: Season lamb with salt and pepper. Fry in olive oil until crispy. Remove and set aside.
2. Make the Sauce: Toast guajillo and arbol chilies in a skillet, then blend with roasted tomatoes, onion, garlic, and chicken broth.
3. Combine: Pour the sauce into the skillet, bring to a simmer, and add the crispy lamb. Cook for 10 minutes until flavors meld.
4. Serve: Serve in lettuce cups or over cauliflower tortillas.

Lamb Chicharrón in Salsa Roja is an exciting and flavorful way to enjoy Mexican cuisine on a keto diet. The crispy lamb and smoky red sauce make this dish irresistible and perfect for a quick, satisfying lunch.

Cordero Asado con Salsa de Aguacate (Grilled Lamb with Avocado Sauce)

Cordero Asado con Salsa de Aguacate is a fresh and flavorful dish ideal for a light keto lunch. The grilled lamb is seasoned simply to let its natural flavor shine, while the creamy avocado sauce adds a cool, zesty contrast. This dish is easy to prepare and pairs wonderfully with grilled vegetables or a side salad.

Ingredients

For the Lamb:

• 2 lbs lamb chops or steaks
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt and pepper to taste

For the Avocado Sauce:

• 1 ripe avocado
• 1/4 cup fresh cilantro
• 1 garlic clove
• Juice of 1 lime
• 1/4 cup water (adjust for desired consistency)
• Salt to taste

Instructions

1. Season and Grill Lamb: Rub lamb with olive oil, garlic powder, paprika, cumin, salt, and pepper. Grill over medium-high heat for 3–4 minutes per side or until cooked to your liking.
2. Prepare the Sauce: Blend avocado, cilantro, garlic, lime juice, water, and salt until smooth.
3. Serve: Drizzle avocado sauce over grilled lamb and serve with your choice of keto-friendly vegetables.

Cordero Asado con Salsa de Aguacate is a simple yet elegant dish that highlights the natural flavors of lamb. The creamy avocado sauce and smoky grilled meat make it a refreshing and delicious addition to your keto lunch repertoire.

Cordero al Ajo y Limón (Garlic and Lemon Lamb)

Cordero al Ajo y Limón is a bright and zesty dish that’s both simple and packed with flavor. The garlic and lemon marinade infuses the lamb with a refreshing tang, while the grilling locks in the juices. Served alongside a light salad or zucchini noodles, this recipe is perfect for a low-carb, keto-friendly lunch that doesn’t skimp on taste.

Ingredients

• 2 lbs lamb chops or steaks
• 4 garlic cloves, minced
• Juice of 2 lemons
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp smoked paprika
• Salt and pepper to taste
• Zucchini noodles or side salad, for serving

Instructions

1. Marinate the Lamb: In a bowl, combine garlic, lemon juice, olive oil, oregano, paprika, salt, and pepper. Coat the lamb in the marinade and refrigerate for at least 1 hour.
2. Grill the Lamb: Heat a grill or skillet over medium-high heat. Cook the lamb for 3–4 minutes per side or until desired doneness.
3. Serve: Plate with zucchini noodles or a fresh side salad.

Cordero al Ajo y Limón is a fresh, vibrant dish that brings a burst of flavor to your keto lunch table. The balance of tangy lemon and savory garlic creates a meal that’s as healthy as it is delicious.

Estofado de Cordero con Chile Pasilla (Lamb Stew with Pasilla Chili)

This hearty lamb stew combines the smoky depth of pasilla chilies with tender chunks of lamb in a rich, low-carb broth. Perfect for cooler days or when you’re craving comfort food, this keto-friendly stew pairs beautifully with roasted vegetables or cauliflower mash.

Ingredients

• 2 lbs lamb shoulder or stew meat, cubed
• 3 dried pasilla chilies, seeds removed
• 2 medium tomatoes, roasted
• 1/2 medium onion, diced
• 2 garlic cloves
• 1/4 cup red wine vinegar
• 2 cups beef broth
• 1 tsp cumin
• 1/2 tsp oregano
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Prepare the Sauce: Toast pasilla chilies in a dry skillet. Blend with roasted tomatoes, garlic, onion, vinegar, and spices into a smooth sauce.
2. Sear the Lamb: Heat olive oil in a pot and sear lamb until browned. Remove and set aside.
3. Simmer: Add the sauce and broth to the pot. Return lamb to the pot and simmer for 1.5–2 hours until tender.
4. Serve: Serve hot with roasted vegetables or cauliflower mash.

Estofado de Cordero con Chile Pasilla is a comforting and richly spiced dish that’s ideal for keto dieters. The smoky pasilla chili sauce brings warmth and complexity to the tender lamb, creating a truly satisfying meal.

Cordero al Pastor con Ensalada de Repollo (Lamb al Pastor with Cabbage Slaw)

Inspired by traditional Tacos al Pastor, this lamb dish delivers bold, smoky flavors without the carbs. Served alongside a tangy cabbage slaw, this keto-friendly recipe is perfect for those who love vibrant and spicy Mexican cuisine. The fresh, crunchy slaw balances the rich, spiced lamb for a well-rounded meal.

Ingredients

For the Lamb:

• 1.5 lbs lamb shoulder, thinly sliced
• 2 tbsp achiote paste
• 1/4 cup apple cider vinegar
• 2 garlic cloves, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 2 tbsp olive oil

For the Slaw:

• 2 cups shredded green cabbage
• 1/4 cup shredded red cabbage
• Juice of 1 lime
• 2 tbsp olive oil
• 1/4 cup chopped cilantro
• Salt and pepper to taste

Instructions

1. Marinate the Lamb: Blend achiote paste, vinegar, garlic, cumin, paprika, and chili powder. Coat lamb with the marinade and refrigerate for 1–2 hours.
2. Cook the Lamb: Heat olive oil in a skillet and cook lamb slices until caramelized.
3. Prepare the Slaw: Toss green and red cabbage with lime juice, olive oil, cilantro, salt, and pepper.
4. Serve: Plate the lamb alongside the cabbage slaw.

Cordero al Pastor con Ensalada de Repollo is a flavorful and satisfying dish that reimagines a Mexican classic for a keto lifestyle. The spicy lamb and crisp, tangy slaw create a perfect harmony of flavors and textures for a delicious lunch.

Note: More recipes are coming soon