I am enjoying the lamb meat from my two whole lamb shares. I got it processed into roasts, steaks, and cubes. I put single portions of all of those in my mini slow cooker, and they come out great with 6 hours on low.
I have also been enjoying some goat cubes from my local halal meat market. Sometimes they get some burnt skin goat meat and that is a real treat! Goat is leaner than lamb, but thankfully, I still seem to do well with it. Some of the pieces have bone with marrow fat, so that helps!
A friend made me a beautiful meat aspic (gelatin) as a birthday cake alternative. It was great! She even put a candle in it!
I was inspired. I have been saving the juices from my lamb and eating it as aspic. And I picked up cows feet at the halal market yesterday and made some aspic from that. So delicious! And they even have some nice pieces of soft tendon too.
Since aspic (and tendon) is 90% protein, that can be too low in fat for ketosis, and how I ended up hypothyroid. So I also eat the little bit of fat that coagulates on the top. Or eat egg yolks with it.
You can get really pretty molds to make aspic, but I just use a bowl. But the molds make for a very impressive presentation. You can include some of the meat and some hard boiled egg slices too. There is a traditional Ukrainian aspic that is like that. And a lot of my ancestry is Ukrainian so I like that I can share that with those that came before me!
Here is a link if you are interested in learning more about the Ukrainian recipe. For mine, I just use meat and water, no plant matter or spices.
https://natashaskitchen.com/ukrainian-aspic-recipe-kholodets/
In other news, my gut was very messed up the other day from salt that had yellow prussiate of soda added. That is a cyanide (!) added for anti-caking. So I had to throw that salt away. I discovered that lots of salts have potentially harmful ingredients added. So check the ingredients on your salt!
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