Hearty paleo style breakfast to help you ditch the bread addiction at breakfast or any time of the day really. Freestyle your own version! Simple and easy.
Fabulous paleo style breakfast. Alkalising, dairy-free, gluten-free and tastes amazing. Will keep you going for hours.
A healthy take on Jamie Oliver’s famous lamb shoulder. Great with cauliflower mash & steamed greens.
- 2kg grass fed lamb shoulder
- 1 bulb garlic, halved crossways + few extra cloves , thinly sliced
- handful rosemary sprigs
- handful thyme sprigs
- ghee or coconut oil
- himalayan salt & ground pepper
- 1/2 tsp lemon zest
- 2 red onions, cut into wedges
- 2 small bulbs fennel, trimmed & quartered
- 3 carrots, roughly chopped
- 2 sticks celery, cut into pieces
- 1 large leek, trimmed, cut into 4cm pieces
- 2 tablespoons tamari
- Preheat oven to 180deg C (fan forced) or 200deg C
- Use sharp knife to make 2cm incisions over the lamb & insert sliced garlic, rosemary & half thyme. Coat lamb with little oil, salt, pepper & lemon zest & put into a roasting pan.
- Add garlic, onions, fennel, carrots, leek, celery & leek, then lay remaining thyme over the vegetables. Add little oil & season. Drizzle tamari over the meat.
- Cover the pan tightly with 2 layers foil and place in oven. Reduce temperature to 155 deg C (fan forced) or 175deg C & cook for 3 1/2 -4 hours, or until lamb is tender and falling off the bone.
- Gently break up the meat & pull out the bones then drizzle with extra tamari, if desired.
- Serve with the roasted garlic and vegetables, with extra steamed greens or a green salad.
If you like it, share it.
The humble cauliflower never tasted so good with the addition of a few gorgeous spices and roasting. Fantastic for lunch, dinner or even breakfast.