Braised Leg of Lamb

Lamb is a naturally fatty meat that is also high in protein and many vitamins and minerals. It is particularly suited to a low carb diet.

This recipe uses a leg of lamb but it would also be equally good made with a cheaper cut such as shoulder.

  • 1.4 kg leg of lamb
  • 1  onion finely chopped
  • 1 small carrot finely chopped
  • 2 sticks of celery finely chopped
  • 1 cloves of garlic finely chopped
  • 200g of olives
  • 1 small tin of anchovies
  • 1/4 squash cut into pieces (no need to peel)
  • 1 large sprig of rosemary (or thyme)
  • 5-6 whole cloves of garlic
  • Zest of 1 lemon (optional)
  • bay leaf, salt and pepper


Preheat the oven to 180 deg C.

In a large heavy bottomed pot, gently sautee the onion, carrots, celery and the cloves of finely chopped garlic in some healthy fat (not vegetable oil) in a heavy based pot.

Add the lamb and brown it.

Add approx 0.5 l of hot stock or water, the olives, anchovies, whole garlic, rosemary, bay leaf and salt and pepper.

Once it’s simmering, cover the pot and transfer to the preheated oven for about 1 hour. At this point, add the squash and  continue to cook for another 40 minutes or until the meat is tender.

To serve, sprinkle with the lemon zest with non starchy veg.