“It’s Not Gourmet, Bro!” – Leg ‘O Lamb Two Ways




Easter is this Sunday. It’s the day of celebration of the resurrection of Jesus Christ, a time for proclaiming “He is risen!”, and an excellent opportunity to hack the leg off of a baby sheep, braise it and eat it. In today’s video, I show you how to do just that.

I keep it simple in this one because it’s part of the “It’s Not Gourmet Bro!” series. However, if I had it my way, I’d prepare my legs braised with fruit and honey. I have provided the recipe for this on the members page as well, so if you haven’t subscribed yet, now’s the time to pony up!

Tomorrow represents one of the darkest days in history. Whether you believe in Jesus or not, history accounts for his crucifixion, which is one terrible way to die. Crucifixion comes from the past participle of the latin crucifigerewhich translates to “to fasten to a cross”. Sometimes people were fastened with ropes, other times with nails, sometimes they were hung upside down and other times lit on fire. It’s not a pleasant way to die. The birth and death of Jesus Christ were prophesied for hundreds of years before they took place. Again, whether you believe Jesus was the Son of God or not, history accounts for this. It also accounts for what he said while He was carrying His cross on the Via Dolorosa…

Jesus turned and said to them, “Daughters of Jerusalem, do not weep for me; weep for yourselves and for your children. For the time will come when you will say, ‘Blessed are the childless women, the wombs that never bore and the breasts that never nursed!’

What? What does this mean? What he was talking about was how the women who weaped for him would one day wish they had never birthed children. He was foretelling of the coming seige of Jerusalem, which took place less than 40 years later. The Roman army rolled in and cut off the supply of food and water to the city. They let pilgrims in, but not back out, thus straining the food and water stores even more. Eventually, they breached the walls and found many dead of starvation. The ones who weren’t dead, were terribly weak and were either tortured or taken as slaves.

If you know anything about crucifixion or Roman punishment, then you know that these guys didn’t pussyfoot around scourging. There are accounts, again outside of The Bible, of the Roman army loading weakened captives into catapults and firing them straight into the stone walls that surrounded the building. Crazy, eh? THis is the stuff that Jesus was telling the women about. It would be better for them to not see their children endure this suffering and I agree. I just went on a walk with Jessie, The Jo and The Bro around the site where the Donner Party camped in from November to February of 1846-47. The interesting part about their story is that the parents went without food so that the children could eat. Two mothers died of starvation, but the majority of their children survived. This is the kind of stuff that Jesus was referring to.

Anyways, just some stuff to think about. I’m not one to preach or proselytize, but I did grow up in the church and I have studied the history of this stuff fairly extensively. I happen to be one who believes that Jesus was who he said he was, so Good Friday and Resurrection Sunday are a big thing to me. I have always been a student of eschatology, and the way things are shaping up, we might be facing the same fate as the Via Dolorosa women…

If you ever have questions about this or want to discuss any of it, feel free to contact me (nick@paleonick.com).

I hope you guys spend time with your loved ones this weekend and if you can find time to attend a church, I highly recommend it!

“Keep It Paleo!”

Your Pal,

Paleo Nick

Since it’s throw back Thursday, I’m hooking you guys up with a pic from ’97 when I spent the summer in France. This pic was taken about 30 miles from Lourdes, France, one of the Catholic meccas of the world. Not only was I king of foreign travel, I was king of style.

“It’s Not Gourmet, Bro!” – Leg ‘O Lamb Two Ways

Ingredient List:

  • 2 – 3lb legs of lamb
  • 3/4 bottle sweet red wine
  • 20 cloves fresh garlic
  • 2 cups onion, large dice
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Preparation Instructions:

  1. Season legs, inside and out with kosher salt and black pepper.
  2. Add garlic, half of the onions, and seasoned legs to the slow cooker.
  3. Top with remaining onions and wine.
  4. Cover and cook for 7 hours on high or 10-12 hours on low.
  5. Allow to rest in braising liquid for 20-30 minutes before eating, or cool overnight in liquid and portion out. Stock your Paleo bank account, share with your friends and be grateful.

Option #2 – Lamb Braised with Fruit and Honey

Ingredient List:

  • 3 pound leg of lamb, cut into 1″ chunks
  • 2 tablespoons olive oil
  • 1/4 teaspoon ground dried ginger
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 onion, minced
  • 3 Granny Smith apples, peeled and small diced
  • 2 tablespoons honey
  • Toasted sesame seeds, to garnish

Preparation Instructions:

  1. Combine all ingredients except apples and honey in slow cooker and cook on high for 7 hours or low for 10-12 hours.
  2. With one hour left, add the apples and stir well being careful not to break lamb chunks into smithereens.
  3. When apples soften, finish with honey and one last hit of kosher salt and black pepper.
  4. Portion out, share with your friends, smile lots and be grateful for all you have.

“Keep It Paleo!”

Zone Breakdown:

Proteins: (55)

I used 6 pounds of lamb, which I give an 85% yield to, so 96 ounces raw becomes 82 ounces cooked. At 1.5 ounces per block, we have 55 blocks of protein.

Carbohydrates: (10)

3/4 of a 750ml bottle of wine gives us approximately 7 blocks of carbs. We’ll give one block for the garlic. One large onion yields two cups, so two blocks.

Balancing Act:

This is a very protein intense recipe.  The carbs are used for seasoning and flavor of the meat, so we wont really count these that much in this recipe, so make sure that you add in the carbs and fats that you need to make this balance.

For Option #2

Proteins: (40)

We start with 3 pounds of leg of lamb which before cooking weighs in at 1362g.  After cooking it cooks down to1130g.  With one block equaling 28g, we therefore get 40 protein blocks from the lamb.

Carbohydrates: (13)

We have 13 Carb blocks from our carbs in this recipe.  Our first three come from the onion.  With 2/3 of a cup equaling one block, we therefore end up with 3 carb blocks.   Next we get 6 blocks from our apples.  We know that on average we get two blocks per apple, so therefore we have 6.  Finally we have 2 tablespoons of honey. With ½ tablespoon equaling one block, that gives us 4 additional carb blocks for a total of 13 blocks.

Fats: (18)

Our fats are coming from the olive oil.  We are using 2 tablespoons and with 1/3 of a teaspoon equaling one block that gives us 9 per tablespoon or 18 total.

Balancing Act:

This recipe is pretty protein intensive.  When you cook this, cook some other veggies/carbs to up the carb count to make this a balanced meal.  If you break this into 10 4 – block protein meals, you can say you have 1 carb block and 2 fat blocks along with it, so top up the extras to make it balance out.


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