Lamb is among the safest and healthiest meats readily available in the U.S. It’s grass fed almost by default. Sheep are not generally given hormones and antibiotics, and the meat itself is high in good fats, protein and Vitamin D. And not to mention all the delicious veggies you’re going to get in this stew!

Ingredients

• 4-5 lbs. lamb roast
• 4-5 cups onion, slivered
• Olive oil to coat
• 2 tsp sea salt
• 3 tsp cinnamon
• 6-8 cloves of garlic
• 1 1/2 tsp nutmeg
• 3 tsp pepper

Directions

Coat the lamb with olive oil

Rub the spices on the lamb.

Cut slits into the lamb and stuff with herbs.

Place lamb onto a bed of slivered onions.

Roast the lamb slowly for 4-6 hours at 325 F.

Remove the meat from the pot and refrigerate.

Refrigerate the meat drippings and onions.

Remove cold lamb from refrigerator, cube the meat.

Remove drippings and skim off the fat.

Add the cubed lamb to the drippings.

Add cinnamon, salt, garlic, nutmeg, pepper and onions to the lamb and broth mixture.