SUBLIME Four Hour Lamb...
Prep time
Cook time
Total time
This recipe is AIP-friendly (and possibly the one I cook the most often. I love it that much)
Recipe type: The Main Event
Serves: 6-8
  • 1 x 2-kilo leg or shoulder of the best quality, happy & hormone-free lamb (approximately)
  • 1 x bunch fresh rosemary
  • 8 x cloves of garlic, unpeeled
  • 1 x tablespoon fat (I used beef tallow)
  • sea salt and freshly ground black pepper (omit pepper for AIP elimination)
  • 1 x tablespoon tapioca starch/arrowroot powder (If you're not on AIP, use your preferred flour)
  • 375 ml bone broth
  • 1 x bunch fresh mint, finely chopped
  • 2 x tablespoons red wine vinegar
  1. Heat your oven to 220°C/425°F. Lay your leg of lamb on a cutting board and score the fat across the top.
  2. Place half the sprigs of rosemary and four of the unpeeled garlic cloves in the bottom of a high sided roasting dish. My lamb fits nicely into my Le Creuset (dutch oven. Place your lamb on top.
  3. Melt your fat and drizzle over the scored fat of your meat. Generously season with salt and pepper (if tolerated). Place the remaining rosemary and unpeeled garlic cloves on top of the meat. Cover your roasting dish - either with a lid or firmly with foil and pop it into the oven. As soon as you close the oven door, reduce the heat to 160°C/320°F.
  4. Walk away for four hours and let the meat, garlic and rosemary work their magic. Your home will smell amazing.
  5. Remove the lamb from the roasting dish and onto a carving board. Cover with foil and allow to rest.
  6. Discard the rosemary stalks. Carefully drain excess fat into a bowl and set aside. Squish the garlic cloves to remove the flesh. Discard the skins. Put the dish on the stove over medium heat.
  7. Mix the starch with a little bone broth and add to your roasting pan. Allow to bubble for a minute.
  8. Add the rest of the bone broth, making sure you scrape all the meaty bits off the bottom with a wooden spoon. Turn the heat down and allow to simmer for a few minutes.
  9. While your gravy is cooking, shred the lamb with two forks.Add the chopped mint and red wine vinegar to your sauce. Taste for seasoning. Serve!
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