A leg of lamb is a delicious entree for a special occasion that we sometimes enjoy. We usually get one big enough to enjoy leftovers and this stew is a fantastic way to use those leftovers!
We maximize our leftovers by not only saving the extra meat, but also by making bone broth from the leg bone. A great way to do this is to place the bone in your slow cooker, cover with filtered water and slow cook on low for 18-24 hours. You know you have simmered it long enough when the bone becomes brittle and the broth gels when refrigerated. Bone broth is helpful to the body for a number of reasons:
- It is healing for the digestive tract – for most of us, this is important as our gut is bombarded regularly with antibiotics, pain medications, processed and fried foods, and food additives. This results in digestive issues, joint problems and poor absorption of nutrients.
- It helps the liver detoxify – bone broth contains gelatin which supports liver detoxification. All of us are are exposed daily to toxins in our environment including food additives and packaging, personal care products and household cleaners. Our livers need all the help they can get to deal with these exposures.
- It helps maintain our skin, hair and nails – collagen contained in bone broth helps to strengthen our skin. By consuming bone broth, we will have the collagen where it will actually help us (i.e. on the inside).
Leftover Lamb Stew
- 1 tbsp ghee, coconut oil or leftover fat from lamb
- 1 Spanish onion diced
- 4 carrots diced
- 4 cloves garlic minced
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp sea salt
- 1/4 cup tomato paste
- 1 1/4-1 1/2 pounds lamb meat cooked
- 4 1/2 cups bone broth or vegetable stock
- 1 bay leaf
- parsley or cilantro for garnish
- Add onion and carrots to soup pot with cooking fat of choice and cook until translucent.
- Add garlic, spices and tomato paste and cook a few minutes longer.
- Add lamb meat, bone broth and bay leaf and stir together. Cover and simmer over low heat for 30 minutes.
- Serve with a side salad and topped with parsley or cilantro, if desired.