Lamb's Head Tacos

A beautiful, full flavored onctuous taco celebrating life

A beautiful, full flavored onctuous taco celebrating life


For recipes for pickled Vidalia onions go to my recipe online at:


Lamb Head

  • 1 Lamb Head
  • 2 carrots
  • 1 Vidalia Onion
  • 2 Celery ribs
  • 2 Guarillo Peppers
  • 6 sprigs fresh Oregano
  • 1 Orange
  • 1 Cinnamon Stick
  • 64 Ounces Water

Assembling the Tacos

  • 16 Corn Torilla
  • 4 Ounces Cotija Cheese
  • 1 Cup Charred Green Garlic Remoulade Sauce
  • 1 jar Pickled Vidalia Onion
  • 1 Jalapeno, chopped


Lamb Head

Put all the ingredients in a pan and covered.
Bring to a boil, then cook slow in an oven at 170 degrees for 12 hours.
Remove all meat from skull, reserve.
Strain liquid into blender. Add Guarillo peppers and puree till smooth.
Reduce liquid till thick. Pour over meat.
Adjust seasoning and eat.

Assembling the Tacos

I served my tacos on corn tortillas warmed straight on a gas burner till lightly charred and burnt. I topped them with grated Cotija Mexican cheese, pickled sweet onions and a charred green garlic pickle remoulade sauce. Pure heaven!

Lamb Shopping Tip

Look for meat that is bright red. Red meat turns paler as the hemoglobin within releases oxygen – a sign that the meat has been sitting too long at the butcher's counter.

Lamb Cooking Tip

When browning meat, resist the urge to move the meat – you must allow a flavorful crust to form over high heat. Once it has formed, the meat should slide freely with the shake of a pan.

Lamb Wine Pairing

Most red wines, especially cabernet sauvignon, but also including cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese.