Some recent blood test results I received show I’m now deficient in zinc.
Considering I’m already on a zinc supplement from my naturopath … I’m a little stumped by this finding.
So this coming Easter – I’m going to be all about lamb.
Well lamb is not only high in vitamin B12, riboflavin, selenium, phosphorus and iron, but it’s apparently one of the richest sources of Zinc.
And let’s face it – what’s Easter without lamb? Right?
My Easter AIP Lamb Roast
organic lamb shoulder | 2 tbsp olive oil | himalayan salt | 1 tbsp dried mint | 1 tsp garlic powder | 1/4 cup olive oil
Preheat oven to 200C/400F
Rub the lamb all over with the olive oil, garlic powder, dried mint and salt before roasting in the oven for approx. 20 minutes. Turn the heat down to 150C/300F and continue to cook for another hour (longer depending on the size of lamb). Rest before slicing.