Slow-Cooked Lamb with Cumin, Coriander & Red Cabbage Slaw
Why This Supports Liver & Detox
- The liver’s methylation pathways are essential for hormone metabolism and detoxification. Lamb provides high-quality protein, including methionine, which contributes to methylation reactions.
- Cumin and coriander provide polyphenols that support antioxidant defences and reduce oxidative stress burden on hepatocytes.
- Red cabbage is rich in anthocyanins and fibre. Fibre helps bind metabolised compounds in the gut, supporting excretion and preventing reabsorption.
- Apple cider vinegar in the slaw supports digestive function and may help stimulate gastric and biliary secretions.
- This dish supports methylation capacity, antioxidant protection and toxin elimination.
Ingredients (Serves 4)
800g lamb shoulder
1 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
2 garlic cloves, crushed
¼ red cabbage, finely shredded
1 tbsp apple cider vinegar
1 tbsp olive oil
Sea salt and black pepper
Method
Preheat the oven to 170°C.
Rub the lamb with olive oil, cumin, coriander, garlic, salt and pepper. Place in a roasting dish and cover tightly with foil.
Roast for 2½–3 hours until very tender. Allow to rest before shredding.
In a bowl, toss the red cabbage with apple cider vinegar and olive oil. Season lightly and allow to soften slightly before serving alongside the lamb.
