The All-Lamb Diet: A Week in Paradise

Lamb. The only animal to look both CUTE and DELICIOUS.

The Cool Carnivore lives a very frugal lifestyle. For those who know me, y’all are aware that I am frugal to the point of being a social pariah. As if being the only carnivore in my social circle doesn’t make things weird enough. I am so uptight about my finances, I am the one drinking water at bars and paying for things in nickels and dimes.

Some of you may be asking: How do you reconcile being such a cheap jackass, while also affording to eat expensive meat for every meal?

Well, I don’t! I ONLY buy food on sale. I’ll stock up on eggs when they’re $.88 per dozen, and ground beef when it’s $1.88/lb. Chicken is cheap already, and I’m always buying the cheapest cut of chicken. Usually thighs for $.79/lb.

This part of my personality makes purchasing certain carnivorous delicacies even more unjustifiable! Which sucks, because ribeye, New York strips, and Wagyu beef are among the finest foods to grace God’s green earth.

However, sometimes the stars align perfectly and I am graced with a deal that I almost cannot fathom. I feel like I enter the Twilight Zone, struck by a bargain that only seems possible in a parallel universe where the law of supply and demand seems to not apply! Lamb for $1.99/lb!

WHAT IN TARNATION? I now have a favorite time of year! Apparently after Easter, warehouses around the nation end up having a surplus of juicy, delicious lamb! Being a manager of a grocery store certainly has its perks sometimes! 2 days after Easter I was checking through our meat distributor’s catalog and I almost started foaming at the mouth at the deals I was seeing.

Lamb shanks, lamb chops, lamb leg roasts, lamb steaks, all for $1.99/lb! I had lamb once in my life prior to this month, but now was my chance to load up! I splurged on some ground lamb one time and I felt phenomenal for the next 36 hours. I’ve always wanted to try the different cuts of lamb, but the cheapest usually runs for $10.99/lb where I live.

I decided to buy a case of lamb leg roasts. I got 14 pounds for around $28. I figured if I ate 2 pounds per day, I’d end up at a $4 cost per day to eat deliciously for an entire week. What a SUPER deal! When the case came in two days later I discovered that the use-or-freeze-by sticker had a date four days away. Fine with me! I refrigerated one roast to eat that night and threw the rest in my freezer. I wanted to get more, but unfortunately I had very limited room to store food under 32 degrees. Perhaps it’s soon time to pull the trigger on a chest freezer?

My purchase unfortunately did not include a complimentary lamb sweater.

I specifically chose the leg roasts because I thought it allowed for a bit more versatility in terms of how it could be cooked and prepared. On days 1 and 2 I simply cut up the roasts into stew meat (to use for non-stew, haha) and pan-seared them in a blazing-hot, buttery skillet. Scrumptious.

Apologies for the red cutting board, it kinda takes away from the beauty of the LAMB. Remember, I’m a cheapo and if I see a $1 cutting board, that’s my only option!
Holy Jeebus, almost time to CHOW.
Nothin’ better than tasty lamb for dirt SHEEP. LOL.

I am also a proponent of the Instant Pot pressure cooker. If you do not have one, stop reading this and buy one immediately because it will transform your life: https://amzn.to/2VrUuMn. It has 7 uses, and cooks food ridiculously fast! It’s an investment; if you value your time, it’s a no-brainer!

The best thing about the Instant Pot is that I don’t have to wait for meat from the freezer to thaw! I just throw that sucker in there completely frozen and it cooks perfectly. Super tasty! Another favorite I do is baby-back ribs. I cut the slab in half, do a dry rub, throw them in for 30 minutes, and voila: fall off the bone goodness.

And of course we have the ultra-classic way to prepare lamb roast, the simple oven roasting method.

Preheat your oven to 350.

Cut a few slits at the top of the roast.

Season generously with salt and pepper.

Art.

Let it roast for one hour and thirty minutes to a perfect medium rare:

SCRUMPTIOUS. This was my one meal for the day. It was about two minutes until the plate looked like this:

GONE.

According to the USDA’s Economic Research Service, each American eats about .7 pound of lamb yearly. That’s not nearly enough! With so many ways to cook your lamb, you need to stock up! Check out the awesome nutritional makeup of lamb:

3 ounces of lamb contains:

  • 160 calories
  • 23.5 grams protein
  • 6.6 grams fat (2.7 grams monounsaturated fat)
  • 2.7 micrograms vitamin B12 (45 percent DV)
  • 4.4 milligrams zinc (30 percent DV)
  • 4.9 milligrams niacin (24 percent DV)
  • 0.4 milligram riboflavin (21 percent DV)
  • 0.4 milligram vitamin B6 (20 percent DV)
  • 201 milligrams phosphorus (20 percent DV)
  • 9.2 micrograms selenium (13 percent DV)
  • 2.1 milligrams iron (12 percent DV)
  • 301 milligrams potassium (9 percent DV)
  • 0.1 milligram thiamine (8 percent DV)
  • 0.8 milligram pantothenic acid (8 percent DV)
  • 0.1 milligram copper (7 percent DV)
  • 22.1 milligrams magnesium (6 percent DV)

Like all red meat, it’s a terrific source of iron. It’s also jam-packed with healthy fats like Omega-3’s and CLA’s. You can’t overlook that stellar, muscle-building protein content, too!

I highly recommend the all-lamb diet, just not for those who are concerned about their grocery budget 🙂 ! Keep your eyes peeled for the deals! My energy level has been through the roof and I feel indestructible!

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As always, you can keep up with The Cool Carnivore on Twitter @AdamLivingston_!

Sources:

https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/focus-on-lambfrom-farm-to-table/CT_Index

https://nutritiondata.self.com/facts/lamb-veal-and-game-products/4774/2

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