EYH MEMBER RECIPE: Slow Cooked Lamb Roast

What You’ll Need…

• 2.25 kg quality shoulder of lamb, bone in
• macadamia or virgin coconut oil
• Himalayan or Celtic sea salt
• freshly ground black pepper
• 1 whole bulb garlic, broken into cloves, skin removed
• 1 handful fresh rosemary sprigs
• 2 red onions, peeled and quartered
• large sweet potato, peeled and sliced – 2cm wide pieces
• 2 sticks celery, cut into pieces
• 1 large leek, or 2-3 baby leeks, trimmed and cut into pieces
• 1 handful ripe tomatoes, halved
• 2 fresh bay leaves
• 1 handful fresh thyme sprigs

How to make..

Preheat your oven to 200ºC/400ºF. Rub the lamb with virgin coconut or macadamia oil, Himalayan or Celtic sea salt and freshly ground black pepper and place in a roasting dish. Make small incisions all over the lamb using a sharp kitchen knife and stick the rosemary leaves and garlic  cloves into each one. This will create a beautiful fragrant flavour to the lamb. Add the rest of the garlic cloves, the onions, parsnips or sweet potato, celery, leeks and fresh tomatoes to the tray, then tuck the remaining herbs under the meat.

Cover the tray tightly with a double layer of alfoil and put it into the oven. Turn down the oven temperature to 170ºC/325ºF/gas 3 and cook for 3½ to 4 hours, or until the lamb is soft, and pulls apart easily with a fork. Gently break up the meat, pull out the bones, and remove any herb stalks. Shred the lamb, check the seasoning and serve with a fresh green salad or steamed veges.

For more health tips and delicious recipes, checkout my e-book, Eat Yourself Healthy. It's not just a healthy diet, but a way of life, so you can feel better than you have ever felt before .