Shoulder of lamb is naturally fatty and is ideal for an LCHF lifestyle. Put this in the oven for 2 hours and forget about it. Take it out and it’s deliciously sticky and gorgeous, and a great appetite suppressant.
Ingredients:
- 1 lamb shoulder, boned by the butcher, not rolled and tied
- 1 tablespoon of butter
- 6 garlic cloves, peeled
- 1 tin of anchovy fillets
- a large handful of fresh rosemary
- 100g of pitted black or purple olives
- 250ml of hot water or stock
Method:
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Preheat the oven to 180C
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Melt the butter in an oven proof pot. Add the lamb shoulder and fry over a medium heat to brown it on all sides
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Take it out of the pan and add the garlic cloves, anchovies, rosemary, olives and stock to the casserole and place the shoulder on top. Cover tightly with a lid or foil and place in the oven to cook for 2 hours, or until the meat is very tender, occasionally basting the meat with the juices
- Serve with green veggies like broccoli or cabbage
Lowcarbmam 