I love lamb, not only for its flavor but also because it’s full of stearic acid, which is a special saturated fat that helps out mitochondria become more efficient fat burners! More fat burning = more ATP = more energy which I love ❤️
I had one of my really awesome carnivore buddies @animalbased_jj on Instagram help me and it turned out wonderful 😉
The key to making this turn out so flavorful but still juicy is to sear and then pressure cook /or slow oven roast/slow cook! I chose the pressure cooker since it goes faster which helps minimize histamine build up 🙏
Lamb shoulder contains some collagen so it should be cooked slowly! But when done right, it’s very tender and delicious 🌞
To make you need :
1 bone in lamb shoulder (mine was 1.5 lbs) 🐑
Apple Cider Vinegar and rosemary (optional for pressure cooking)
Butter 🧈 for serving
Rub salt all over the meat and ideally let it dry brine a few hours in the fridge (this lets you achieve that yummy crust when searing)!
Heat up a stainless steel pan, add a bit of butter or tallow for searing, and sear the roast for 5 minutes on all sides until you have a brown crust!
Next, add the roast to the pressure cooker pot with a bit of water (about 1/3 the height of the meat) add a splash or apple cider vinegar, salt and fresh rosemary, and pressure cook on high for 3-4 hours and allow it to release naturally!
You can also add some liquid to a roasting pan, cover the meat with some more salt and a but of fresh rosemary and roast in the oven covered at about 325°F until tender, 4-5 hours. Make sure to check the liquid to make sure it doesn’t dry out.
When it’s ready, you can shred the meat, and optionally sear it until crispy in the pan! I like to add some butter and then enjoy 😉