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The other day I cooked up some lamb’s neck and there were leftovers… Mexican food sounded good to me, so I decided to crisp up the lamb’s neck meat like pork carnitas and make lamb’s neck tacos.

I made a batch of pickled red onions and home-made corn tortillas and assembled the tacos. I topped the tacos with fresh diced brown onion, pickled red onion, coriander, a squeeze of lime, and a fire roasted jalapeño on the side. Delicious.

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