Pulled Lamb Nachos

Recipe courtesy of Simon Daoust, aka Big Green Simon, part of #BGETeamGreen.



  • lamb shoulder, bone in 
  • 2/3 cups (160 ml) apple juice, hot 
  • 2 tablespoons (30 ml) BBQ spice (your favorite) 
  • 3/4 lbs (0.3 kg) corn chips, preferably artisanal 
  • 1 cup (240 ml) of shredded mozzarella 
  • 1 cup (240 ml) of shredded cheddar cheese 
  • 10 cherry tomatoes, sliced 
  • 2 tablespoons (30 ml) sliced Kalamata olives 
  • jalapeno pepper, chopped 
  • 3 tablespoons (45 ml) minced green onions 
  • 1/4 cups (60 ml) chopped fresh coriander, as garnish 
  • 1/2 cups (120 ml) sour cream, to serve 
  • 1/2 cups (120 ml) salsa, to serve 


Step 1

Set the EGG for indirect cooking with the convEGGtor at 250°F/121°C with 2 chunks of your favorite wood.

Step 2

Smoke the lamb shoulder for 4-5 hours until internal temperature reaches 195°F/90°C. Remove from the EGG, cover with foil and rest for at least 30 minutes. Once cooled, pull the meat.

Step 3

Mix together the apple juice and BBQ sauce. Cover the meat with the mixture.

Step 4

Set the EGG for indirect cooking with the convEGGtor at 350°F/176°C.

Step 5

Place the tortilla chips on a round pan and top with cheese, pulled lamb, tomatoes, olives, and jalapeños. Put the pan on back on the EGG and cook for 5 minutes, or until cheese is fully melted.

Step 6

Remove from the EGG and top with green onions and coriander. Serve with sour cream and salsa.

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