How much do you love one pot meals. They save time, money and stress. This recipe will make your dog(s) extra happy this easter weekend or any weekend for that matter. I came up with this simple recipe and cooked it ahead of time because I am away for easter. My brother is staying at the house to look after the dogs, teenager and cat (listed in that order of dependents) so I wanted to leave them with a delicious dish to dig into. Traditionally my family cooks a ham for easter but I prefer lamb for us and dogs as a protein source. It’s easier on our digestive systems. Lamb can be higher in fat but I make the extra effort to remove the fat because my senior dog has to stay at her optimum weight to reduce stress on her joints.
- Boneless leg of lamb
- Bag of baby carrots
- 4-6 beets, washed, peeled and quartered
- 2 sprigs of fresh rosemary (or 1 Tbsp of dried)
- 2 cloves of garlic, sliced
- Apple Cider Vinegar
Try to remove most of the fat from the leg of lamb using a sharp knife making your way around the outside and the inside. You will have to slice it open to “unroll” it to get at the fat inside. Depending on the cut, it can be a lot! Once trimmed, roll back up and tie with cooking string. Place all the ingredients into a slow cooker or stove top pot to fit the size of the lamb and veggies. Cover with a mixture of 3 parts water to 1 part apple cider vinegar to almost cover the lamb. Top with sprigs of fresh rosemary and sliced garlic. Cook on low for 6-8 hours. Once done, remove lamb and veggies from liquid. For the doggies, chop up some lamb and beets. Baby carrots are ok whole as they are small and soft. Spoon in some of the lamb and veggie broth with slices of garlic and serve it up once cooled. For the 2-leggers, slice up some lamb and serve with beets and carrots.
Happy Easter to you all. For a fun fido treat make some Doggie Easter Eggs. Kids would love to help out with this recipe.