Loaded Lamb Shoulder Nachos – A Butcher’s Twist on a Classic

Think nachos are just pub food? Think again. These slow-cooked lamb shoulder nachos combine rich meat, Mediterranean toppings, and crunchy textures — the ultimate sharing plate with serious wow-factor.

 

🐑 Why Lamb Works:

  • Lamb shoulder is full of flavour and falls apart when cooked low and slow

  • A great way to use leftovers from a roast

  • Encourages creative serving for family dinners or parties

🧄 What You’ll Need:

  • 1.5kg lamb shoulder

  • 2 tsp ground cumin

  • 1 tsp smoked paprika

  • 1 garlic clove, minced

  • Tortilla chips

  • Toppings: feta, olives, tzatziki, fresh mint, red onion, chopped tomato

 

🔥 Method:

  1. Rub lamb with spices, garlic, salt, and a little olive oil.

  2. Roast at 160°C for 3–4 hours until it pulls apart easily.

  3. Shred and toss in pan juices.

  4. Spread tortilla chips on a tray, scatter lamb, and warm under the grill.

  5. Add toppings and serve immediately.

 

🧀 Serving Ideas:

  • Crumble over feta

  • Spoon on tzatziki

  • Finish with fresh mint and lemon zest

 

🔪 Butcher’s Tip:

Ask us to bone the shoulder for you — easier prep, easier carving, same incredible flavour. Got leftovers? Make lamb wraps the next day.

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