09/22/2026
Birria de cordero is a celebration dish at La Sirena, on the menu for the restaurant’s opening days and again to celebrate our first birthday last month. We’re proud to use lamb from our friends at Sarah McCarty & Ben Blohoweak, the best lamb Carlos Salgado has ever worked with. You can now find Carlos Salgado’s lamb birria recipe in NYT Cooking as part of the The New York Times 50 Best Restaurants list.
Search NYT Cooking for “lamb shank birria.”
First photo by xoMe Studio