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Lamb slow cooked recipe

Suitable for: Adult 9.6kg adult dog 

Calories: 763 Kcal x 7 (as this is a batch recipe made for the week, each serve should be 410g) 

Prep time: 15mins

Cook time: 4-6hours 

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Ingredients

1 kg    Lamb, domestic, leg, whole (shank and sirloin), separable lean and fat
42g     Beef, variety meats and by-products, liver, cooked, braised                                    370g   Vegetables, mixed, frozen, cooked, boiled, drained, without salt                                 280g   Potatoes, boiled, cooked in skin, skin, without salt                                                     350g   Broccoli, cooked, boiled, drained, without salt                                                             140g  Mollusks, oyster, eastern, canned 

3.5      Egg, whole, cooked, poached                                                                                      105g  Mushrooms, shiitake, dried                                                                                          100g  Parsley, fresh

14g     Seeds, chia seeds, dried          
84g     Seeds, sunflower seed kernels, dried                                                                        28g    Oil, sunflower

28g  Peanut butter, smooth style, with salt

80g  Yeast extract spread

6g       Nature's Own Deep Sea Kelp 1000mg                                                                       12g     Calcium carbonate                                                                                                      14 cap  Healthy Care Fish Oil 1000mg Omega-3                                                                    7g     Fish oil, cod liver            

Directions

  1. Cut the lamb into reasonably small chunks. You can leave some fat on it.

  2. Add the lamb + beef liver + potatoes + frozen vegetables + broccoli + mushrooms + canned oyster.

  3. Add enough water to help everything cook, but you don’t need to completely submerge the ingredients.

  4. Cook on LOW until the lamb and potatoes are thoroughly cooked and tender. Depending on your slow cooker and chunk size, this will generally be several hours.

  5. Add the egg toward the end or cook it separately until fully cooked. 

  6. Once everything is cooked, allow the food to cool.

  7. Mix in the fish oil, cod liver oil and sunflower oil after cooling.

  8. Add the chia/sunflower seeds, peanut butter and yeast extract.

  9. Add the calcium carbonate and kelp tablet/powder and mix extremely well so they’re distributed throughout the batch.

  10. Portion into your containers and refrigerate/freeze

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