Lamb is my absolute favourite meat! As previously posted, Funnyman makes the best ribs, but when we are feeling fancy or entertaining guests on a lazy, winter Sunday afternoon, I love to whip up a slow-cooked lamb shoulder. The best part of this recipe isn’t the lovely roasted tomatoes that are served alongside it (which perfectly cut through the fat with its plump sweetness), but the deeply-rich, thick 100% keto-friendly gravy that I make with the juices and cooked down onions. Check out the M&L Side Dishes section for some ideas for additional accompaniments this Christmas…
Place the sliced onions into a roasting dish or casserole and pour in the beef stock. (The casserole you use must have a well-fitting lid.)
Make small incisions with a sharp knife into several places all over the lamb. Insert the garlic slices into these incisions and insert little snipped rosemary tips and thyme in the incisions too. Any leftover garlic slices can be added to the onion mix in the casserole.
Rub a tablespoon olive oil over the lamb and season with salt and freshly ground black pepper. Place the prepped lamb into the casserole on top of the onions.
Cover the roasting dish with a well-fitting lid and place in the oven for 3 hours. Check on it every hour and spoon some of the juice over the lamb when you do.
It will look like this after 1 hour:
And like this after 2 hours.
And like this after 3 hours.
Remove the casserole from the oven. Gently place the lamb in a serving dish. Remove and discard any of the herbs sticking out from the holes – they have done their job. Cover the lamb and leave to rest and stay warm.
Remove and discard any herbs you see from the onion mixture left in the casserole. Tip the entire mixture into a small pan and use a hand blender to blitz well.
You will notice that the onions as well as all the rendered fat (emulsifying into the stock) will turn the sauce a light, creamy colour once you start blitzing.
Once completely emulsified, heat the gravy over low-moderate heat, whisking occasionally.
You will notice that the gravy becomes darker and thicker as it reduces.
In the meantime, crank the oven up to max. Spread the tomatoes out on a tray and drizzle over a tablespoon olive oil.
Roast in the hot oven for several minutes until you notice them bursting their skins.
Serve the tomatoes with the cooked lamb, and once ready to eat, slide the meat from the bones and use two forks to break up the lovely, soft lamb flesh. (As the chef, its only fair you get to suck the marrow from the bones!) Serve with the gravy (which is so delicious and rich, it needs no other seasoning.)
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Macro Details per serving
Nutritional Information per serving
Calories 425Kcal / 1778kJ
Fat 32g of which saturates 13g Carbohydrates 7.7g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 5.6g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 7.7g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Celery (found in store-bought stock)
The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.