Regime Type:
Strict PKD (No Allowances), Without Eggs
Creamy Lamb Shoulder
Introduction & Inspiration
Looking for a deeply nourishing meal that's packed with flavour, healthy fats, and organ goodness? This Creamy Lamb Shoulder brings together crispy lamb, tender lamb kidney, and a silky, nutrient-dense liver sauce that's as delicious as it is simple to make.
Perfect for anyone following a PKD, keto or nose-to-tail lifestyle. If you love real, whole foods that truly feed your body, you’re going to want to try this one. Treat yourself to the ultimate in savoury, creamy comfort!
X Nic
Recipe Overview
Preparation Time
Less than 30 minutes
Cooking Time
Less than 30 minutes
Serving Size
2 x Creamy Lamb Shoulder
Main Ingredients:
2 x Fatty Lamb Shoulder Slices (~105g each)
70g Lamb Kidney
Creamy Sauce
130g Veal Liver
45g Tallow (melted)
85ml Oxtail Broth (warm)*
Salt To Taste
Decoration (Optional):
Sprig Fresh Parsley
Recipe Instructions
Pre heat the oven to 80c.
Warm a serving dish in an oven that has been pre heated to 80c. Wait for the oven to reach temperature and then turn it off, before adding your serving dish.
Season the lamb shoulder slices and place them in a frying pan on medium heat, cooking them for approx. 3 minutes on each side until the meat is crispy and golden. Reserve the lamb on a warm plate in the oven.
Wash or soak (30 minutes prior to cooking) the lamb kidney's under running water to remove any bitterness.
Slice the kidneys in half. Snip out the tight white core with a sharp knife and/or kitchen scissors. Cut the kidney into thick slices.
Add the kidney slices to the frying pan. Fry the kidney pieces, turning often with kitchen tongs until they are nicely browned. Reserve the pieces in the oven with the lamb.
Give your liver a quick rinse under running water and then remove any silvery membrane from around the liver.
Add all the creamy sauce ingredients to a high speed blender and blend together until nice and smooth.
Pour the mixture into the pan and cook on low heat for 2 minutes, stirring continuously. Increase the heat to medium and cook for a further minute until the sauce is nice and hot but not curdling. Remove from the heat.
Pour the pan contents quickly back into the blender and give it one final blend. Remove the serving dish from the oven and pour in your creamy sauce. Add in the fried pieces of kidney and any cooking juices. Pour in any lamb shoulder cooking juices too. Give the sauce a good mix and perform a quick taste test and adjust the seasoning as required.
Use kitchen tongs to place the lamb shoulder slices into the creamy sauce. Divide the sauce and lamb shoulder pieces between two serving dishes and top with a few sprigs of fresh parsley (optional).
Enjoy your nutrient dense creamy lamb shoulder.
Tips
*Any flavourful broth works well for this recipe.
You can also air fry the lamb shoulder should you wish.
If you do not have any tallow available, then substitute with lard or bone marrow.
If you enjoy this dish, try making it with lamb chops too.
Ideally, purchase your meat, offal, fat and bones from pasture raised animals that are Nitrate, Nitrite & Additive Free and use white sea salt or rock salt that contains no anticaking agents or other additives.
Any herbs should be of organic quality, and are only recommended in small quantities for those who have recovered from any kind of health condition.
Any ingredients listed as Optional, may or may not be appropriate if you are following Strict PKD with No Allowances. If you are unsure, refer to the Paleolithic Ketogenic Diet Rules document or consult with ICMNI in Hungary (Home - Nutriintervention).
Check out my Oven Roasted Bone Marrow and Bone Broth - Pressure Cooker recipes for instructions on how to make all of these.
If you do not have any veal liver then you can substitute with lamb or beef liver.
Adjust the broth amounts for a thicker or thinner creamy sauce, based on your preference.
If your lamb shoulder is not particularly fatty, add some extra tallow to the sauce to ensure a good PKD Ratio.
Use a digital thermometer to check the internal temperature of the lamb shoulder. If the internal temperature is 63c the meat will be at a medium-well doneness.