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:
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Lamb shoulder is full of flavour and falls apart when cooked low and slow
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A great way to use leftovers from a roast
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Encourages creative serving for family dinners or parties
🧄 What You’ll Need:
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1.5kg lamb shoulder
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2 tsp ground cumin
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1 tsp smoked paprika
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1 garlic clove, minced
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Tortilla chips
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Toppings: feta, olives, tzatziki, fresh mint, red onion, chopped tomato
🔥 Method:
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Rub lamb with spices, garlic, salt, and a little olive oil.
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Roast at 160°C for 3–4 hours until it pulls apart easily.
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Shred and toss in pan juices.
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Spread tortilla chips on a tray, scatter lamb, and warm under the grill.
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Add toppings and serve immediately.
🧀 Serving Ideas:
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Crumble over feta
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Spoon on tzatziki
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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.