Chef Pete Evans
at Dec 21, 2014 12:52:38 AM
Hey guys, I am so stoked that you love the Paleo Way Series - our vegetable episode is on today at 12:30 on channel 7 or catch it here at this link if you missed it (there will be 2 on plus 7 as of this arvo)
As so many have asked about the recipes from the series, I will be sharing them on Facebook here for you over the coming weeks and months. The most requested recipe was Dom's Lazy persons lamb shoulder (we will do the liver, heart and bone marrow recipes soon).
If you don't know who Dom is then jump onto https://www.facebook.com/GrassRootsUrbanButchery and check it out! This man is the real deal and an awesome friend!
Todays episode is all about organics & vegetables and I think this lamb dish makes a nice little side dish to the platter of veggies or salad you will make to go with it and of course serve with some fermented veggies for good health.
I would like to once again thank our national newspapers today for another article or two promoting the Paleo Way of life...keep it coming thick and fast as you are doing such amazing work spreading the word!
I also want to thank the professors and dietitians that continue to speak out against THE PALEO WAY and I encourage you to keep doing so. You are all making my job so much easier to get the message out to the masses....quite ironic isn't it, that you are focusing on attacking this way of life that is helping so many people and it is bringing more and more people to it (40000 new people this week from the newspaper stories and media attention!)
I send you all love and I encourage all the naysayers to join the TRIBE at www.thepaleoway.com and feel the difference it makes to your life. You may be pleasantly surprised and can you imagine what magic could be done when we have you on board...I definitely can, and that is why I will be persistent with these success stories, because so many people are beginning to join the dots.
watch yesterdays episode here to understand why grass fed meat is more beneficial than grain fed...
Please share this amazing recipe and tag your mates.
Lazy Man’s Lamb Shoulder:
2 tablespoons duck fat, tallow, coconut oil or other good quality fat
2 brown onions, finely chopped
2 garlic cloves, minced
1½ teaspoons ground cumin
1 tin (400 g) whole peeled tomatoes or fresh tomatoes
1 – 2 carrots, peeled and sliced
500 ml beef stock
1 x 2.3 kg grass fed lamb shoulder with bone in
Heat a saucepan with the fat/oil over a medium-high heat. Add the onions and cook for 5 – 8 minutes until caramelised, stirring occasionally. Add the garlic and carrots and cook for a further 5 minutes until slightly softened and starting to colour. Add the stock and whole, peeled tomatoes, bring to the boil and remove from the heat. Season with sea salt and freshly cracked pepper.
Preheat the oven to 90°C.
Score the fat of the lamb shoulder using a sharp knife and evenly rub sea salt, freshly cracked pepper and cumin into the fat.
Place the lamb in a casserole dish, fat side up, then pour the tomato, carrot and onion sauce over the lamb. Cover the dish with a lid or tightly seal with at least two layers of foil, keeping sealed so no steam can escape. Slowly cook the lamb for 8 – 12 hours. To check if it’s ready, see if the meat pulls away easily from the bone. If there is any resistance, it needs to be cooked for a little longer. Serve with your favorite salad or side and some fermented veg.