Lamb is my absolute favourite meat! Funnyman makes the best lamb 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 their plump sweetness), but the deeply-rich, thick 100% keto-friendly gravy that I make with the juices and cooked down onions. Check out the Side Dishes section on this site for some ideas for additional accompaniments this Christmas…
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Carbs 7.7g | Fat 32g | Protein 27g
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Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.
“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!” – Monya
Slow-cooked Lamb Shoulder with Roasted Cherry Tomatoes (Keto)
- Preheat the oven to 160°C (fan oven). This is 180°C for conventional ovens (or 350°F / gas mark 4).
- 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.)
A new-and-improved version of this delicious recipe features in my cookbook KETO KITCHEN.
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category. You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx
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Nutritional Information per serving
Calories 425Kcal / 1778kJ
Celery (found in store-bought stock - check label)
See all the Lazy Sunday recipes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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