2 Lamb Stew {low FODMAP, LCHF}

This would have to be one of my best 'budget friendly' dishes to have on hand.

I created the recipe as an experiment after seeing an odd but very inexpensive item at the butcher - lamb's necks. Now, I can image they may sound a bit odd for those of you not familiar with using or evening seeing them, but if you love lamb chops or lamb shanks you will love this.

Slow cooking the bones in the broth gives you a fabulously nutrient dense meal, particularly from the marrow. It may look like you won't get much meat off them, but you'll be surprised how much is created once it's been slow cooked.

At my butcher they sell beautiful grass fed lamb's necks for only $1.50 each, so add a few seasonal low FODMAP veggies and you have yourself a very affordable meal.

Now as with any stew it does take some time to cook. I like to have this one cooking while I'm around the house doing other things. It takes very little time to prepare, but the longer you cook it the more tender and more meat you can access off the bones. Once I've placed everything in the pot I simply put the lid on and set the timer for two hours, then go about the rest of my household chores (aka watching movies).

This is a great hearty stew that doesn't need bread or other carbs to fill you up, the high fat and protein in it does that for you. I love having this one on a cold evening, or diving it up in batches to have for lunch at work - perfect for cold, air-conditioned offices.

Serves 4

2 Lamb necks

2 L water

2 Beef stock cubes

2 Potatoes 

2 Carrots

2 Celery sticks

Salk & Pepper

The process is really as simple as it looks.

Dice vegetables into small or large pieces, depending how chunky you like your stews.

Dissolve stock cubes into two cups of boiling water, then place in large saucepan with lambs necks, potatoes, carrots and celery. Cover with more boiling water (approximately 1 - 1.5L).

Season generously with salt and pepper. 

Bring stew to the boil, then reduce to simmer, cover with lid and allow to simmer for 2-3 hours (the longer the better).

Once cooked through remove the lambs necks onto a plate and scrape off as much meat from the bones as you can, this should be an easy process as at this stage it should be falling off the bone. I recommend using tongs and a fork to protect your hands. 

Discard the bones and return all the meat to the pot and combine.

Once combined you can either serve as is, partially blitz with a stick blender to thicken slightly, or to form a more soup-like consistency blend the whole mixture in a food processor.

Serve warm and enjoy! 

x K