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Regime Type:

PKD (With Allowances)

Flat Bottom Lamb Muffins

Introduction & Inspiration

These lamb muffins are delicious and are brilliant to use for burger buns. They are easy to make and are quick to rustle up!

Please give them a try and let me know what you think.

X Nic

Recipe Overview

Preparation Time

Less than 30 minutes

Cooking Time

Less than one hour

Serving Size

4 x Flat Bottom Lamb Muffins (10cm Diameter)

Main Ingredients:

150g Lamb Leftovers

70g Lard

35ml Egg Yolk

45ml Bone Broth

Salt To Taste



1 tsp Lard/tallow


Recipe Instructions

Pre heat the oven to 160c.


Place all the ingredients, except the egg yolk, into a pan on low heat. Cook for a few minutes until all the lard has melted and the lamb is warm.


Pour the contents of the pan into a high speed blender, add the egg yolk to the blender and blend everything until the mixture is smooth.


Grease 4 circular muffin holes in a silicone mould with lard or tallow and then add a sheet of greaseproof paper to the bottom of each hole (this will make it easier to remove each muffin after cooking).


Divide the contents of the blender equally between the 4 muffin holes with the help of a spatula. Use the spatula to smooth off the top of each muffin.


Place the silicone tray on a baking tray and place in the pre-heated oven for 35 minutes. Use the 'browning' function at the end of cooking for 2-3 minutes.


Remove the tray from the oven and use a pastry brush to brush the top of each muffin with a little lard or tallow. Allow the muffins to rest on the countertop to cool for 10 or so minutes.


If you are not going to be eating the muffins straightaway, store them in an airtight container in the fridge.



Some functions of ovens enable you to brown the surface of the food by activating the grill once cooking is complete. When using the 'Browning' setting on your oven, monitor closely the loaf so that it doesn't burn at the last minute.


If you happen to have any lamb cooking juices handy, then use this as opposed to the bone broth to provide even more flavour to the muffins.


Ideally, purchase your fat and offal from pasture raised animals that are Nitrate, Nitrite & Additive and use white sea salt or rock salt that contains no anticaking agents or other additives.


Be sure to use free range, organic eggs. Whether you can eat eggs may depend on your condition, medical history, the time you have been doing PKD and your health goals. If you're unsure, please consult with ICMNI in Hungary (Home - Nutriintervention).


Check out my Lard and Pork Crackling - Air Fryer, Bone Broth - Pressure Cooker and Leg of Lamb - Slow Cooked in the Oven recipes for instructions on how to make these.


Use the Recipe Search functionality on the website to discover how to incorporate Flat Bottom Lamb Muffins into various dishes.


If you do not have any lard handy, then substitute with tallow.


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