Lamb Shoulder Stew [GAPS Legal]
This is a very simple recipe, especially if you are following the GAPS diet and already have homemade ghee and sour cream. * If you don’t have these, they are very easy to make.
- 1 lamb shoulder (or leg)
- filtered water (You will fill crock pot or french oven 2/3 the way up)
- sea salt
- fresh cracked pepper
- 2-3 bay leaves
- about a 1/2 tsp each of assorted dry herbs (I used thyme, rosemary, basil, marjoram)
- Vegetable assortment (carrots, turnips, Brussels sprouts, onion, broccoli and cauliflower)
- 1 pastured egg
- 1.5 tsp of homemade ghee
- 2-5 tbsp of homemade sour cream (this is based on what you are ready to tolerate)
You can use a crock pot set on LOW in the morning and have your meal ready when you get home from work. You can also use a french oven in your oven at a temperature of 300°F for 5-6 hours. *Longer is you like it more like a soft soup.
Place the lamb shoulder, water, salt, pepper, dry herbs, and bay leaves into the pot and let it go! Add the vegetables about 1 hour before you server your dish. When you are about to serve your meal, soft boil a pastured egg in a separate small pot. Once you meal is ready and it’s served in a bowl, mix in your homemade ghee, place a nice helping of sour cream on the top add your soft boiled egg to your dish and viola, you’re done!
The creaminess of the sour cream made this feel more like a stew to me and was a welcomed treat on the GAPS diet. Hope you enjoy!