Pulled Lamb Nachos

Simon Daoust, aka Big Green Simon, part of #BGETeamGreen shares his favorite Game Day recipe.

Pulled Lamb Nachos

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


  • 1 lamb shoulder, bone in
  • 2/3 cup apple juice, hot
  • 2 tbsp BBQ spice (your favorite)
  • 3/4 lb. corn chips, preferably artisanal
  • 1 cup of shredded mozzarella
  • 1 cup of shredded cheddar cheese
  • 10 cherry tomatoes, sliced
  • 2 tbsp sliced Kalamata olives
  • 1 jalapeno pepper, chopped
  • 3 tbsp minced green onions
  • ¼ cup chopped fresh coriander, as garnish
  • 1/2 cup sour cream, to serve
  • 1/2 cup salsa, to serve


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

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

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

Set the EGG for indirect cooking with the convEGGtor at 350°F/177°C.

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.

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

Contact Us

BBQ’s & More – Mt Wellington
38 Lunn Avenue, Mt Wellington
Auckland, New Zealand
Opening Hours
Mon – Sat: 9:00AM – 5:00PM
Sun: 10:00AM – 4:00PM

BBQ’s & More – Mt Maunganui
2 Newton Street, Mount Maunganui
Bay of Plenty, New Zealand
Opening Hours
Mon – Fri: 9:30AM – 4:30PM
Sat: 9:30AM – 3:00PM
Sun: Appointment Only


We’ve attempted to answer the most common questions people have about the Big Green Egg in a very clear and concise manner.