Dinner: Shoulder of Lamb


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.


  • 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


  • Preheat the oven to 180C

  • Melt the butter in an oven proof pot. Add the lamb shoulder and fry over a medium heat to brown it on all sides

  • 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