I love lamb, not only for its flavor but also because itβs 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 β€οΈ
I had one of my really awesome carnivore buddies @animalbased_jj on Instagram help me and it turned out wonderful π
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 π
Lamb shoulder contains some collagen so it should be cooked slowly! But when done right, itβs very tender and delicious π
To make you need :
1 bone in lamb shoulder (mine was 1.5 lbs) π
Salt π§
Apple Cider Vinegar and rosemary (optional for pressure cooking)
Butter π§ for serving
How to:
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 325Β°F until tender, 4-5 hours. Make sure to check the liquid to make sure it doesnβt dry out.
When itβs ready, you can shred the meat, and optionally sear it until crispy in the pan! I like to add some butter and then enjoy π
