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Slow Roasted Lamb Leg Quesabirria with Pomegranate

Reading hundreds of your comments made my nose sting and my heart soften. Truly thank you. Among all my recipes this one easily sits in my top five. It is a flavor I deeply love. And the soul of this quesabirria is pomegranate. Without it this would not be birria at all just a taco with a vague tomato pepper note and no real character. In that case it would be better to make a traditional birria instead. But when the pomegranate molasses meets a few fresh seeds scattered on top and they gently burst on the tongue the flavor comes alive in a way that feels almost electric. This version was cooked in the oven but if you have a barbecue the lamb can absolutely be finished on the grill for a smoky depth. The smoke you see in the video came from a cocktail smoker I had on hand just an idea not a necessity. Even without any added smoke this dish stands strong on its own. At the heart of it all is lamb naturally rich in protein iron zinc and B vitamins. When it is cooked low and slow those nutrients turn into tenderness. And the dish becomes something that nourishes quietly leaving warmth long after the last bite.

Ingredients

Method

Nutrition

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For

1

M

I

Pre-seasoning

1750

g

Lamb leg (boneless)

17.5

g

Kosher salt, 1 tbsp + ½ tsp (17.5g) / *Add 1 gram of salt per 100 grams of meat.

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Per Serving

Calories

400kcal

Fat

26g

Saturates

10g

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homepage-image

Slow Roasted Lamb Leg Quesabirria with Pomegranate

Reading hundreds of your comments made my nose sting and my heart soften. Truly thank you. Among all my recipes this one easily sits in my top five. It is a flavor I deeply love. And the soul of this quesabirria is pomegranate. Without it this would not be birria at all just a taco with a vague tomato pepper note and no real character. In that case it would be better to make a traditional birria instead. But when the pomegranate molasses meets a few fresh seeds scattered on top and they gently burst on the tongue the flavor comes alive in a way that feels almost electric. This version was cooked in the oven but if you have a barbecue the lamb can absolutely be finished on the grill for a smoky depth. The smoke you see in the video came from a cocktail smoker I had on hand just an idea not a necessity. Even without any added smoke this dish stands strong on its own. At the heart of it all is lamb naturally rich in protein iron zinc and B vitamins. When it is cooked low and slow those nutrients turn into tenderness. And the dish becomes something that nourishes quietly leaving warmth long after the last bite.

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

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For

1

M

I

Pre-seasoning

1750

g

Lamb leg (boneless)

17.5

g

Kosher salt, 1 tbsp + ½ tsp (17.5g) / *Add 1 gram of salt per 100 grams of meat.

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

Access all membership benefits

Already subscribed? Log in or switch accounts.

Per Serving

Calories

400kcal

Fat

26g

Saturates

10g

Access all recipes now

chopping-block-knife-white

Cook along with all of our recipes

heart-white

Save your favourites and build your own collections

person-tick-white

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Your private notes

Only visible to you

Next

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