Yes you can be forgiven for thinking, “Lamb again?!?!”
But honestly, if you have NOT explored or experienced the absolute lip-smacking deliciousness that is ANYTHING lamb-slow-cooked, then you really ARE missing out!!
Last week we jetted off to visit the fam-bam down south for my Grandfathers 80th Birthday…
I promised to do something that I’ve NEVER done for my mama and bro-bear, and that is cook something they too consider YUM! (usually the Health Freak in me would be all like, “I’ll make you something super healthy & lean & fresh….” and I’ve lost them! LOL)
As you may know, I have gone through somewhat of a transformation when it comes to “Healthy Eating” and I have transitioned over to something that FEELS “oh so absolutely right in EVERY WAY”….
You see, the way I used to eat was incredible!!! So, so healthy and so, so good! I was always energised and satisfied and well-nourished YET there was a part of me that was still AFRAID… Afraid of FAT… Of REAL FOOD – all intact with fat and oil and so on….
I ate OODLES of fish, fatty fish included (actually, mostly), roo, lean meat….. But never MEAT or POULTRY in it’s WHOLE form….
I’d been educated and “conditioned” to AVOID fat…..REMOVE the skin…. LIMIT oil….
And my body TRULY could NOT tolerate anything even slightly fatty that was not fish or coconut….
Through my few months of total rest and nutritional reset, I COMPLETELY changed up what I had been eating EVERY SINGLE day for as many years as I can remember!!
I went back to TOTAL basics… a TOTALLY clean and WHOLE way of eating that included things I once BARELY EVER ate – chicken, beef, broth, to name a few…. and NOTHING, not ONE thing, from a packet!!!
The process I followed enabled me to then slowly introduce foods so I could get a REAL sense of if/how they suited my body.
And in EXCITING news for me, it turns out I LUUUUURVE skin on chicken and LOADS of fat from slow-cooked meat and broth…..! NOMNOMNOM..!
Not only do I love it, but my BODY loves it too!!
No more intense reactions from animal fat or oil or skin, and nothing but PURE enjoyment and satisfaction
Even better yet, I no longer get dizzy or shaky or dysfunctional if I’ve not eaten for a few hours! Because my body has now been “trained” to run off/use my “fat stores” I am able to function and operate for HOURS without food if necessary. I do still like to eat every few hours but I don’t HAVE to…! It’s a nice change and means I no longer panic if it is a while between feeds! (I used to suffer with hypoglycaemia in the past- which if you’ve experienced it, would know its very unnerving and can make you feel quite ill and even cause you to pass out)
Things I once “feared”- like lamb shanks, chicken marylands, fatty beef etc have become STAPLES in my diet.
I always believed deep, down inside of me that eating AS CLOSE TO NATURE as possible was the best way to eat, yet YEARS of conditioning and fear meant that I still crept around and avoided certain “Real foods”…..
I can’t tell you HOW NICE and HOW CONGRUENT it feels to now ABSOLUTELY eat as close to nature as possible, and better yet how SATISFYING and NOURISHING it feels!! It might sound strange, but I feel more ME than ever
And PROUD!! Cause I can cook food that EVERYONE loves AND that is EASY and EFFORTLESS and FAIL-PROOF and SIMPLE and -believe it or not- MORE economical!
My meat is all grass-fed, my chicken free-range, and if possible organic, our dairy is organic and “unhomogenised”….
It feels so YUMMY!!
I’m still exploring and slowing introducing new options and its ever so exciting to share these “old-school”, traditional and EASY ways of cooking with you
ANYONE can make these meals…. EVERYONE will DEVOUR them and you too will feel PROUD and SATISFIED!
So today I’m sharing with you what I made for the FAM-BAM last Friday, and let me tell you….There was NOT ONE skerrick of leftovers! Satisfaction ALL ROUND, AND boasting for DAYSSSSSS hehe AWESOMESAUCE!
So here you go:
Succulent Slow Roasted Lamb, or Lamb in a Bag!
- Your choice of Lamb Shoulder, Leg of Lamb OR Lamb Shanks (I used 2kg of lamb shoulder & 2 lamb shanks JUST to be safe!) The butcher told me that lamb shoulder is THE BEST for roasting, and he made a few cuts into it to make it easier to serve So, I do recommend speaking to your butcher
- Fresh or Dried Rosemary and Thyme
- Fresh, whole garlic cloves, smashed but still intact
- Himalayan Sea Salt (HSS)
- Extra Virgin Organic Olive Oil (EVOO)
- Your choice of sweet potato, potato, carrot, other roasting veggies
- Your choice of greens
- Cornflour IF you would like to make a gravy from the pan juices
- Preheat oven to 130 degrees Celsius
- Coat your lamb with a slathering of EVOO
- Sprinkle over a generous amount of HSS and fresh or dried herbs
- Place your lamb into a large oven bag- following the directions on the packet. Be sure to pierce the bag a little to allow air to escape and prevent the bag bursting
- Chuck the smashed garlic cloves in the bag too
- Place into a deep roasting dish and pop in the oven to slowly roast for 7-8 hours, or until the lamb falls off the bone
- When there is an hour or two to go, chop up all your roasting veggies (I leave all skin/peel on and simply wash and chop!), cover with EVOO and HSS and pop into oven. Once you remove the lamb you can up the temperature on the oven to finish the veggies if required.
- When the lamb is done, remove it from the oven and let it rest in the bag for 30 minutes. At this point you can drain off any juices and either serve as they are over the lamb, OR create a gravy by heating and adding cornflour.
- When you are under 10 minutes from serving, chop and steam your greens as desired
- When everything is ready to go, channel your creative genius and serve as you desire
- No matter how you serve it, or what it looks like, it will TASTE sensational!
Yes, I hope I’m giving you the Slow cook bug!
We went out for the WHOLE day once I had prepped this meal! How AWESOME is “hands-off” cooking?!?! MAGICAL
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Health and Happiness Coach (certified and accredited Dietitian, Counsellor, Psychology of Eating Coach)
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