slow roasted harissa lamb shoulder keto lchf banting low carb high fat thermomix thermofoodies ketokids keto

Keto Slow cooked lamb shoulder with harissa


Prep Time
Cook Time


1 lamb shoulder (approx 2kg)

1 tsp + 1 tsp salt

4 tbs harissa paste

200g red onion, peeled and sliced

600g zucchini, cut into large bite size cubes

600g eggplant, cut into large bite size cubes

300g red capsicum, cut into bite size pieces

3 cloves garlic, peeled and roughly chopped


Course: Savoury


  • 1 lamb shoulder approx 2kg
  • 1 tsp + 1 tsp salt
  • 4 tbs harissa paste
  • 200 g red onion peeled and sliced
  • 600 g zucchini cut into large bite size cubes
  • 600 g eggplant cut into large bite size cubes
  • 300 g red capsicum cut into bite size pieces
  • 3 cloves garlic peeled and roughly chopped


  • The day before, sprinkle the lamb shoulder with 1 tsp salt, and spread the harissa marinade over the top side, cover and refrigerate overnight
  • Remove lamb from fridge about an hour before cooking
  • Preheat oven to 140C fan forced or 160C non fan forced
  • Lay all prepared vegetables in the base of a roasting pan, sprinkle with the remaining teaspoon of salt, and sit the marinating lamb shoulder on top
  • Cover with foil and roast 3 hours
  • Carefully remove the foil, beware of escaping steam, and continue to cook uncovered for 45 minutes-1 hour, keeping an eye on the vegetables
  • Allow lamb to rest then pull the meat from the bone and serve with the vegetables


Serving suggestions are with tzatziki from Making it Simple and tabbouleh from Low Carb for Everyone
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