Dinner: Braised Shoulder of Lamb

Bad science has resulted in the belief that fat causes heart disease. Two of the inaccurate and flawed  studies which led to this conclusion were Ancel Keys Seven Countries Study, and the China Study.

Following a low carb high fat lifestyle leads to better health outcomes and disease prevention than following a low fat diet.

The best indicators for long life are high HDL cholesterol, low triglycerides and low fasting insulin levels. Check out http://www.ditchthecarbs.com/the-cholesterol-myth/

Lamb shoulder is another great fatty cut of meat for a weekend dinner. This recipe gets a lovely smoky flavour from the anchovies and olives.  It easily serves 3-4 adults.


  • 1 shoulder of lamb on the bone (approx 2kg)
  • 1  onion finely chopped
  • 1 small carrot finely chopped
  • 2 sticks of celery finely chopped
  • 1 cloves of garlic finely chopped
  • 200g of olives
  • 1 small tin of anchovies
  • 1 large sprig of rosemary
  • 5-6 whole cloves of garlic
  • bay leaf, salt and pepper


In a large heavy bottomed pot, gently sautee the onion, carrots, celery and the clove of finely chopped garlic in some fat (any good fat of your choice, not vegetable oil) in a heavy based pot.

Add the shoulder of lamb and brown.

Add approx 0.5 l of water, the olives, anchovies, whole garlic, rosemary, bay leaf and salt and pepper.

Once it’s simmering, transfer to a preheated oven at 180 deg C for 2.5 hours or until the meat is falling off the bone.

Serve with non starchy veg.