Go Back
+ servings

Shredded Lamb Power Bowl

Course Dinner, Lunch
Cuisine American
Keyword lamb, paleo, whole 30
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings 4 people
Cost $20
Print Recipe


  • roasting pan


For the lamb:

Salad add in's: (OPTIONAL)

  • picked onion Store bought or use my recipe!
  • 1 whole cucumber sliced
  • 1 bag cauliflower rice cooked
  • 8 cups mixed greens
  • 1 cup tahini dressing use Olive oil and lemon if AIP


  • Preheat the oven to 325. Place the lamb in a roasting rack (can you baking sheet if you do not have one) and pour the bone broth over. Then, rub the dijon mustard all over followed by squeezing the lemon juice. Keep the lemon rinds and add on top. Cover the pan with foil and cook for 2 hours, then flip the lamb and cook for an additional 2 hours. Be sure to recover. Once the lamb is tender and easy to shred with two forks, shred the lamb and set aside.
  • While the lamb is cooking prepare optional cauliflower rice and dressing if needed.
  • If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.


Hey-you’ve made it this far! If you make this recipe, I would love for you to give it a star ★ rating and review below. Make sure you are following me on InstagramPinterest, and Facebook too!
Flavorful and easy lunch and dinner!
Serving: 1bowl | Calories: 690kcal | Carbohydrates: 4g | Protein: 44g | Fat: 54g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 553mg | Potassium: 685mg | Fiber: 1g | Sugar: 1g | Vitamin A: 931IU | Vitamin C: 19mg | Calcium: 65mg | Iron: 4mg
Tried this recipe?Tag me on instagram @alliannaskitchen!