Health coaching Australia | Holistic health coach | Keto diet cookbook Scott Gooding

Nutrition Facts

Servings:
6

Amount Per Serving:
400 g

Calories

511

Protein:
38 g
Total Carbohydrates:
5.7 g
Sugar:
4.8 g
fibre:
Total Fat:
36.9 g
Saturated:
14.6 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
626 mg

12-hour Slow-Cooked Lamb Shoulder

This could be the easiest and most delicious of all my recipes. Literally get all the ingredients and throw it into a casserole pot. Leave it to do it’s thang over night and when you wake up, your house will smell like the best restaurant you’ve ever walked into. This is such a wow dish. I passed on this recipe to one of my coaching clients and he told me he’d just pulled it out of the oven when a bunch of friends came over unannounced. He was devastated because he had to share it with all of them. I’m warning you, you’ll get addicted. But hey, if it’s ethically sourced and grass fed there’s no reason why you shouldn’t!
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Serves

forksvg 6

Preptime

clocksvg 00hr 10min

Cooktime

clocksvg 12hr 00min

Ingredients

  • 1 lamb shoulder
  • 4 brown onion - halved
  • 6 garlic - peeled and sliced
  • 400g tin tomatoes
  • 1 punnet cherry toms
  • 10 anchovy fillets
  • 1/2 cup kalamata olives - pitted
  • 500 mls beef bone broth
  • 2 tbs oregano
  • handful capers - rinsed and drained
  • 2 bay leaves
  • 5g sea salt
  • 5g black pepper;

Method:

print_icon
  1. Pre-heat oven to 250 degrees
  2. Place the lamb in a large oven-proof dish (which has a lid)
  3. Cover with the herbs, tomatoes and bone broth
  4. Throw in the onions, garlic, anchovies, olives, bay leaves and capers
  5. Throw in the oven and reduce the temp to 90
  6. Cook for 12 hours
  7. Remove the lamb from the oven.
  8. Serve