Serves / Makes

Cooking Time:

> 90 min

Cooking Style:



Pulled lamb:
30 ml oil
1 kg deboned leg of lamb
2 onions, halved & sliced
2 cloves garlic, crushed
1 red pepper, sliced
1 green pepper, sliced
125 ml red wine or 25 ml red wine vinegar mixed with 100 ml lamb or beef stock
375 ml lamb or beef stock
400 g can chopped peeled tomatoes
3 bay leaves
10 ml ground cumin
2 chillies, chopped
2 ml chilli powder
4 sprigs of fresh thyme
60 ml fresh coriander, chopped
Salt & freshly ground black pepper to taste

150 g nachos
400 g jar salsa or 410 g can Mexican style chopped tomatoes
250 ml LANCEWOOD® Sour Cream
375 ml LANCEWOOD® Cheddar, grated

To serve:
Coriander, chopped
175 g LANCEWOOD Mexican DIP&TOP™
Jalapeno chillies, sliced
Guacamole made using 1 large avocado mashed with juice of ½ a lime and salt to taste
Lime wedges


Pulled lamb:
Preheat the oven to 150°C.

Using a cast iron pot, heat the oil and brown the leg of lamb all over. Remove and set aside.

Add the onions and fry until golden. Add the garlic and peppers and fry for 2 minutes.

Add the wine, stock and tomatoes and bring to a boil. Add the bay leaves, chillies, thyme and coriander.

Return the leg of lamb to the pot and switch the stove off. Cover with a lid and place in the oven.

Roast for 2 – 2 ½ hours until meat is tender and falling apart.

Remove the leg of lamb and return the pot to the stove. Simmer over low heat until the sauce has reduced by half.

Shred the lamb and return to the pot. Heat through.

Increase oven temperature to 180°C.

Arrange the nachos on a plate. Cover with salsa and arrange pulled lamb on top.

Dollop with sour cream and sprinkle cheese over. Bake for 10 – 15 minutes until cheese is golden and melted.

To serve:
Sprinkle with coriander and serve with dip, jalapenos, guacamole and lime wedges.

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Mexican Dip

Mexican Dip

Sour Cream

Sour Cream