I have not had lamb in forever, so when my doctor told me it was on the list of approved meats on the Paleo plan, I was thrilled. I refuse to call it a diet since it is a life change for me. I hopped in my car and trucked it to Whole Foods in Asheville, that’s right I drove two hours for grass fed meat at it’s finest. I bought a beautiful lamb shoulder, 2.5lbs and already tied and ready to go in to oven. The seasonings I used are classic, garlic, rosemary, salt ( I used my natural blend Falksalt), Kerry Gold butter, red wine and love. You will see how easy it is to make this elegant meal paired with roasted root vegetables in a parsnip and turnip puree. Your family or guests will leave the table wanting more.