Lamb Casserole

No fish for dinner so I undertook an experiment - making a primal approved lamb casserole.

Started with a lamb shoulder - inexpensive meat with enough fat to give plenty of flavour:



Boned it, trimmed all of the fat and cubed the meat:



Put the bones and fat in a preheated oven at 200C for 15 min to render the fat. At the same time put three medium onions and a few cloves of garlic in the blender, with a small amount of water to aid blending. Poured the fat into a large saucepan and added the blended mixture:



Put all of the bones and fat solids in a medium saucepan, covered with water and added a small amount of water then simmered to make a stock:



Meanwhile, cooked the onion mixture over medium heat, stirring frequently, until the onions had coloured and the fat separated from the onions:



Continued in next post