Slow Roast Lamb in Tamari Rice Wine and Springy Sauce

Working on my slow roasting skills. In this salad, I have Slow Roast​ Lamb​, braised cabbage, green bits of leek, corn, zucchini, kale, chard, broccoli, ginger, red caps and garlic chives in rice wine vinegar.

This is the perfect meal for someone with sibo or Candida. It keeps blood sugar levels stable and has lots of protein and healthy fats.

Here's the recipe for the slow cooked Lamb:
You'll Need:
2kg leg of lamb on the bone
1 tbs​ peanut or coconut oil
3/4 cup Tamari
3/4 cup Maple syrup (or desired sweetener)
1tsp sesame oil
1/4 cup rice wine vinegar
3 star anise
3 stalks fresh lemongrass, beaten and bruised
8 cm piece fresh ginger, roughly chopped
5cm piece of fresh turmeric, roughly chopped or 1 tsp of ground turmeric
4 garlic cloves, roughly chopped
1 birds eye chilli, thrown in whole, just be careful to fish it out again when done

In a bowl, whisk the tamari, maple syrup, rice wine vinegar, and sesame oil. Pour over the lamb and add the star anise, lemongrass, ginger, garlic, chilli and turmeric to the slow cooker.

I usually cook mine on high for 4-5 hours, then turn it down to low.​. If you will be out all day, I'd suggest youcook​g it on low, then giving it a blast on high for the last hour or so, it depends on your slow cooker..

after about six hours ​or half an hour before serving, remove the lamb from the cooker and cover with foil to keep warm. Strain the liquid through a fine sieve into a small saucepan and bring to a simmer. Reduce the liquid for about 15-20 minutes, you don't want it to reduce too much as it's extra yummy drizzled over the veg.

Let me know if you try it. :-)